• 12servings
  • 15minutes
  • 44calories

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Ingredients Jump to Instructions ↓

  1. 1 tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury)

  2. 2 1/2 cups fat-free whipped topping, thawed from frozen

  3. 3 tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O)

  4. 1 (60-calorie) sugar-free chocolate pudding snack

  5. 1/4 cup and 2 tablespoons fat-free or light caramel dip, room temperature

  6. Raspberries , optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.

  2. 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.

  3. Cook's Note: Roll dough out on a lightly floured surface to prevent sticking.

  4. 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.

  5. Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.

  6. Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.

  7. Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.

  8. Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.

  9. 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.


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