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Boo Cups

Boo Cups recipe
photo by:kraft
15 min
15 min
15 servings, 1/2 cup each.

What You Need

cups  cold milk
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
 OREO Cookies, crushed, divided
 miniature semi-sweet chocolate chips

Make It

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half each of the whipped topping and crushed cookies.

SPOON 1 Tbsp. of the remaining crushed cookies into each of 15 individual cups; cover evenly with the pudding mixture. Top with remaining crushed cookies.

DROP remaining whipped topping by spoonfuls onto desserts to create "ghosts." Decorate with candies for the "eyes." Refrigerate until ready to serve. Store leftover dessert cups in refrigerator.

Kraft Kitchens Tips

Instead of dropping spoonfuls of whipped topping, fill resealable plastic bag with remaining whipped topping; seal. Using scissors, diagonally snip off one corner from bottom of bag. Squeeze out topping to create "ghosts."
Healthy Living
For a light version of the spooky treat, prepare with fat-free milk, JELL-O Chocolate Sugar Free Fat Free Instant Pudding, COOL WHIP FREE Whipped Topping and reduced-fat chocolate sandwich cookies - it has 80 fewer calories and 50% less fat per serving. Check our website for the recipe for Light Boo Cups.
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