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Instructions |
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1.
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CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces. Melt in bowl over hot, not boiling water, until 1/3 is still unmelted. Remove from water and stir until completely melted. Place 10 large size aluminum foil baking cups in muffin pan. Using a teaspoon, spread chocolate mixture over inside of the cups, covering entire surface. Chill until firm. Carefully peel off foil. (Can be made ahead and kept refrigerated)
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2.
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FILLING: Prepare Jello pudding and pie filling with milk and instant coffee as directed on the package. Cook, stirring occasionally, for 5 minutes. Stir in sour cream and sherry. Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool. Stir pudding and fill chocolate cups. Chill 2 hours or until serving time. Garnish with maraschino cherries or sprinkle with grated chocolate is desired.
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** Chocolate cups can be prepared in miniature foil cups too**
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Origin: Kraft Holiday Homecoming recipe flyer
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