Recipe
Ingredients
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1 package (3.4 ounces) instant vanilla pudding and pie filling mix
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1 cup cold milk
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1/7 teaspoon almond extract
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2 ounces semi-sweet chocolate, melted
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1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
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2 tablespoons finely chopped almonds
Directions
Beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes. Beat in the almond extract. Cover and refrigerate for 10 minutes.
Spoon 1/2 teaspoon melted chocolate into each pastry cup. Let stand for 5 minutes or until set.
Spoon about 2 1/2 teaspoons pudding mixture into each pastry cup. Sprinkle with the almonds.
Make Ahead Tip: The filled pastry cups can be refrigerated for up to 2 hours before serving.
Watch a how-to demonstration of this recipe technique.
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