Caramel Whipped Chocolate Pudding Shells

Light and flaky puff pastry shells are complemented by a unique combination of chocolate, orange and caramel to create a luscious and silky dessert.
  • prep: 10 minutes
  • bake: 20 minutes
  • chill: 30 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (about 5 ounces) chocolate instant chocolate pudding and pie filling mix
  • 3 cups milk
  • 1/4 cup caramel topping
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 2 tablespoons orange marmalade
  • 2 tablespoons chocolate syrup

Directions

  1. Beat the pudding mix, milk and caramel topping in a medium bowl with a whisk for 2 minutes or until the mixture is thickened.  Cover and refrigerate for 30 minutes.

  2. Prepare the pastry shells according to the package directions.

  3. Spoon the pudding mixture into the pastry shells. Top each with 1 teaspoon marmalade. Drizzle the chocolate syrup onto a serving platter and place the filled shells on top. Serve immediately.

  4. Easy Substitution: You can use chopped pecans instead of the marmalade.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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