Reduced Sugar Hot Cocoa Pudding Mugs
Watch the video above to learn how to make this recipe!
2-1/2 cups fat-free milk, divided
2 env. (1/4 oz. each) Knox Unflavored Gelatin
2 oz. Baker's Bittersweet Chocolate, melted
1 pkg. (1.3 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
12 miniature pretzel twists, broken crosswise in half
1-1/2 cups thawed Cool Whip Lite 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 until blended. Cool 5 min.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in gelatin mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
Unmold JIGGLERS onto serving tray just before serving. Insert pretzel half into side of each JIGGLERS 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 creme de cocoa or peppermint schnapps.
Substitute: Prepare using Cool Whip Sugar Free Whipped Topping.
45 calories, 1.5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 80mg sodium, 6g carbohydrate, 0g dietary fiber, 3g sugars, 2g protein, 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 0%DV iron.