Double-Chocolate NILLA Cups Recipe

Double-Chocolate NILLA Cups Recipe

  • 32 NILLA Wafers, divided
  • 2 tablespoons white sugar
  • 2 tablespoons butter or margarine, softened, divided
  • 4 squares BAKER'S Semi-Sweet Chocolate
  • 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
  • 1 1/4 cups cold milk
  • 1 cup thawed COOL WHIP Whipped Topping
  • Chocolate-Dipped NILLA Wafers:
  • 12 NILLA Wafers
  • 2 squares BAKER'S Semi-Sweet Chocolate
  1. Crush 20 wafers; mix with sugar and 1 Tbsp. butter until well blended. Press onto bottoms of 12 paper lined muffin cups.
  2. Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted; spoon over crusts.
  3. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon half over crusts. Top each with 1 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 4 hours or until set. Remove paper liners. Top each with Chocolate-Dipped NILLA Wafer just before serving.
  4. Chocolate-Dipped NILLA Wafers: Melt 2 squares BAKER'S Semi-Sweet Chocolate as directed on package. Dip half of each of 12 NILLA Wafers in the melted chocolate; let excess chocolate drip off. Place on waxed paper-covered tray. Let stand at room temperature 30 min. or until chocolate is firm.
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