Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.
Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.
Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.
Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!
Cook’s Note
Roll dough out on a lightly floured surface to prevent sticking.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.