CARAMEL SWIRL CREAM PUFFS
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
- Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.
- Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.
- Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
- Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.
- Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
- Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
- Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!
Nutrition Facts : Calories 120, Fat 3.5 grams, Sodium 266 milligrams, Carbohydrate 22 grams, Protein 1.5 grams, Sugar 6.5 grams
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