Desserts

Double-Chocolate NILLA Cups

photo by:

kraft

Used cheesecake instant pudding instead of chocolate. Added chocolate/hazlenut spread to the melted chocolate and on the vanilla wafers on top. Served to company. They r...read more

posted by

betnix

on 2/18/2005

time

prep:

15 min

total:

4 hr 15 min

servings

total:

12 servings

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What You Need

NILLA Wafers, divided

Tbsp. sugar

Tbsp. butter or margarine, softened, divided

squares BAKER'S Semi-Sweet Chocolate

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/4

cups cold milk

cup thawed COOL WHIP Whipped Topping

Chocolate-Dipped NILLA Wafers (see Tip)

Make It

CRUSH 20 wafers; mix with sugar and 1 Tbsp. butter until well blended. Press onto bottoms of 12 paper lined muffin cups.

MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted; spoon over crusts.

BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon half over crusts. Top each with 1 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 4 hours or until set. Remove paper liners. Top each with Chocolate-Dipped NILLA Wafer just before serving.

Kraft Kitchens Tips

Size-Wise

Balance your food choices throughout the day in order to enjoy a serving of dessert.

Chocolate-Dipped NILLA Wafers

Melt 2 squares BAKER'S Semi-Sweet Chocolate as directed on package. Dip half of each of 12 NILLA Wafers in the melted chocolate; let excess chocolate drip off. Place on waxed paper-covered tray. Let stand at room temperature 30 min. or until chocolate is firm.