Hot Cocoa Pudding Mugs

• 2-1/2
• cups milk, divided
• 2
• env. (1/4 oz. each) KNOX Unflavored Gelatine
• 2
• oz. BAKER'S Bittersweet Chocolate, melted
• 1
• pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 12
• miniature pretzel twists, broken crosswise in half
• 1-1/2
• cups thawed COOL WHIP Whipped Topping
• 1/4
• cup JET-PUFFED Vanilla MALLOW Bits

1. Make It
2. ADD 1-1/2 cups milk to dry gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.
3. BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Whisk in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
4. UNMOLD desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.
5. Kraft Kitchens Tips
6. Reduced-Sugar Version
7. Save 30 calories and 4g of carbs, including 4g of sugar, per serving by omitting the bittersweet chocolate, reducing the MALLOW Bits to 2 Tbsp., and preparing the desserts with fat-free milk, 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP Sugar Free Whipped Topping.
8. Adults Only
9. Decrease milk to 2-1/4 cups. Prepare pudding mix using 3/4 cup cold milk and 1/4 cup creme de cocoa or peppermint schnapps.

milk, unflavored gelatine, s bittersweet chocolate, jetpuffed vanilla

Taken from www.epicurious.com/recipes/member/views/hot-cocoa-pudding-mugs-51405931 (may not work)