Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Just Desserts
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Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

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