Categories: dessert, not tried

Ingredients

• 32 Nilla Wafers, divided
• 2 tablespoons sugar
• 2 tablespoons butter or margarine, softened, divided
• 4 squares Bakers Semi-Sweet Baking Chocolate
• 1 1/4 cups cold milk
• 1 package (4 serving size) Jell-o Chocolate Flavor Instant Pudding and Pie Filling
• 1 cup thawed Cool Whip Whipped Topping

Directions

1. Crush 20 of the wafers; mix with sugar and 1 tablespoon of the butter until well blended.

2. Press firmly onto bottoms of 12 medium paper-lined muffin cups.

3. Place chocolate and remaining 1 tablespoon butter in small microwavable bowl.

4. Microwave on HIGH 1 minute or until butter is melted.

5. Stir until chocolate is completely melted.

6. Evenly spoon over crusts.

7. Pour milk into large bowl.

8. Add dry pudding mix.

9. Beat with wire whisk 2 minutes.

10. Gently stir in whipped topping.

11. Spoon half of the pudding mixture evenly over crusts; top each with 1 of the remaining wafers.

12. Cover with remaining pudding mixture.

13. Refrigerate 4 hours or until set.

14. Tip: Garnish each cup with an additional Nilla Wafer dipped in additional melted chocolate.

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