Hot Cocoa Pudding Mugs
Watch the video above to learn how to make this recipe!
2-1/2 cups milk, divided
2 env. (1/4 oz. each) Knox Unflavored Gelatin
2 oz. Baker's Bittersweet Chocolate, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
12 miniature pretzel twists, broken crosswise in half
1-1/2 cups thawed Cool Whip Whipped Topping
1/4 cup Jet-puffed Vanilla Mallow Bits
Add 1-1/2 cups milk to dry gelatin in small saucepan; stir. Let stand 3 min. or until gelatin is softened. Cook and stir on medium heat 3 min. or until gelatin is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Whisk in gelatin mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 tsp. Cool Whip and a few Mallow Bits.
Adults Only: Decrease milk to 2-1/4 cups. Prepare pudding mix using 3/4 cup cold milk and 1/4 cup crème de cocoa or peppermint schnapps.
Healthy Living: Save 15 calories and 3g of carbs, including 3g of sugar, per serving by preparing with 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding.
60 calories, 2.5g total fat, 1.5g saturated fat, 0g trans fat, less than 5mg cholesterol, 100mg sodium, 9g carbohydrate, 0g dietary fiber, 6g sugars, 2g protein, 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 0%DV iron.