Carnation Pudding “Cupcakes” In Chocolate Crusts
1 package (3 1/4 or 4 oz.) chocolate, butterscotch or vanilla pudding and pie filling mix
1 cup Carnation Evaporated Milk
1 cup water
Combine contents of package, Carnation Evaporated Milk and water in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Chill. Spoon into chocolate crusts. Serve topped with chopped nuts, toasted coconut or maraschino cherries.
(Makes 6-8 “cupcakes”)
Melt 1 cup (6-ounce package) semi-sweet chocolate pieces in small saucepan over low heat. Spoon chocolate around sides and bottom of 6-8 paper baking cups. Chill about 1/2 hour. Peel paper cups from candy crusts before filling.