Cocoa Pretzel Pudding Mugs

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Cocoa Pretzel Pudding Mugs
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Cocoa Pretzel Pudding Mugs

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1. 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.

2. Remove from heat; whisk in melted chocolate. Cool 5 min.

3. BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. (*If using liquor, you will want to whisk it in at this point.) Whisk in gelatine mixture.

4. Spoon or pour into 24 shot glasses (or mini plastic cups) sprayed with cooking spray. Refrigerate 3 hours or until firm.

5. UNMOLD desserts onto tray just before serving. (You may need to use a small paring knife or toothpick to loosen each dessert from its glass. You can also briefly dip the bottom into warm water for about 30 seconds to help with unmolding.)

6. Insert pretzel half into side of each for the mug handle.

7. Top each with 1 tsp. COOL WHIP and a few MALLOW Bits. (You may also garnish with other toppings such as a chocolate covered espresso bean, chocolate shavings, or a small candy cane if desired.)

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