Hot Cocoa Pudding Mugs Recipe

Ingredients

2-1/2

cups milk, divided

2

env. (1/4 oz. each) KNOX Unflavored Gelatine

2

oz. BAKER’S Bittersweet Chocolate, melted

1

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

12

miniature pretzel twists, broken crosswise in half

1-1/2

cups thawed COOL WHIP Whipped Topping

1/4

cup JET-PUFFED Vanilla MALLOW Bits

Preparation

Make It

ADD 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.

BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.

UNMOLD desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.

Kraft Kitchens Tips

Reduced-Sugar Version

Save 30 calories and 4g of carbs, including 4g of sugar, per serving by omitting the bittersweet chocolate, reducing the MALLOW Bits to 2 Tbsp., and preparing the desserts with fat-free milk, 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP Sugar Free Whipped Topping.

Adults Only

Decrease milk to 2-1/4 cups. Prepare pudding mix using 3/4 cup cold milk and 1/4 cup crème de cocoa or peppermint schnapps.