Yield: 6 Servings
|8 \N||Squares semi-sweet chocolate|
|1 pack||(6 serving size) Jell-o vanilla pudding and pie filling 2-1/2 cups milk|
|1 teaspoon||Instant coffee granules (optional)|
|½ cup||Sour cream|
|1 tablespoon||Sherry or orange liqueur|
Maraschino cherries or grated chocolate CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces. Melt in bowl over hot, not boiling water, until ⅓ is still unmelted. Remove from water and stir until completely melted. Place 10 large size aluminium foil baking cups in muffin pan. Using a reaspoon, spread chocolate mixtur over inside of the cups, covering entire surface.
Chill until firm. Carefully peel off foil. (Can be made ahead and kept refrigerated)
FILLING: Prepare Jell-o 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 cupsl Chill 2 hours or until serving time. Garnish with maraschino cherries or sprinkle with grated chocolate is desired.
** Chocolate cups can be prepared in miniature foil cups too** Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens.