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8 servings, one chocolate cup each
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Prepare as directed, using one of the following options: Chocolate Fruit Cups: Fill Chocolate Cups with seasonal fresh fruit just before serving. Top each with small dollop of thawed COOL WHIP Whipped Topping. Cinnamon-Cream: Gently stir 1/2 tsp. ground cinnamon into 1 cup thawed COOL WHIP Whipped Topping; spoon into Chocolate Cups. Chocolate Mousse: Microwave 4 oz. BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Stir until chocolate is completely melted. Blend in 1 tsp. vanilla. Cool 5 min. Gently stir in 2 cups thawed COOL WHIP Whipped Topping; spoon into Chocolate Cups. Chocolate-Peanut Butter Cups: Gently stir 1 cup thawed COOL WHIP Whipped Topping into 1/4 cup creamy peanut butter until well blended; spoon into Chocolate Cups. Chocolate Macaroon Cups: Toast 1/3 cup BAKER'S ANGEL FLAKE Coconut as directed on package; cool completely. Set aside 1 Tbsp. coconut for garnish. Add 1/8 tsp. almond extract to remaining toasted coconut; toss lightly. Add to 1 cup thawed COOL WHIP Whipped Topping; stir gently until well blended. Spoon into Chocolate Cups; sprinkle with reserved coconut.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It sounds like an intresting idea, I would have to try it. Seems like you can make it your own!