Ingredients Jump to Instructions ↓

  1. 8 Squares semi-sweet chocolate


  3. 1 pk (6 serving size) Jell-o

  4. vanilla pudding and pie

  5. filling 2-1/2 cups milk

  6. 1 ts Instant coffee granules

  7. 1/2 c Sour cream

  8. 1 tb Sherry or orange liqueur

Instructions Jump to Ingredients ↑

  1. CHOCOLATE CUPS: Maraschino cherries or grated chocolate CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces.

  2. Melt in bowl over hot, not boiling water, until 1/3 is still unmelted.

  3. Remove from water and stir until completely melted.

  4. Place 10 large size aluminium foil baking cups in muffin pan.

  5. Using a teaspoon, spread chocolate mixtur over inside of the cups, covering entire surface.

  6. Chill until firm.

  7. Carefully peel off foil.

  8. (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.

  9. Cook, stirring occasionally, for 5 minutes.

  10. Stir in sour cream and sherry.

  11. Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool.

  12. Stir pudding and fill chocolate cupsl Chill 2 hours or until serving time.

  13. Garnish with maraschino cherries or sprinkle with grated chocolate is desired.

  14. ** Chocolate cups can be prepared in miniature foil cups too**


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