Instructions

1. COMBINE flour, nuts, sugar and butter; press onto bottoms of 20 paper-lined mini muffin cups. Bake 15 min. or until lightly browned. Cool.
2. RESERVE about 1 Tbsp. of the melted chocolate for later use. Spoon remaining chocolate over crusts; refrigerate 5 min. or until firm.
3. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon over crusts. Drizzle with reserved melted chocolate. Refrigerate 3 hours.

Cooking time (duration)

Prep Time: 20 min. | Total Time: 3 hours 50 min. (incl. refrigerating)

Number of servings (yield)

20

Category

Dessert

Related

All KRAFT Holiday Baking Recipes

Nutritional Information

Per Serving: 100 calories, 6g total fat, 3.5g saturated fat, 0g trans fat, 5mg cholesterol, 100mg sodium, 12g carbohydrate, less than 1g dietary fiber, 8g sugars, 1g protein, 0%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 2%DV iron.

Size Wise:
Built-in portion control helps you keep tabs on the serving size of this sweet treat.

How to Easily Portion the Nut Mixture for Crusts:
Mix crust ingredients as directed; roll into log. Cut into 20 pieces; press each piece onto bottom of each of 20 prepared muffin pan cups.