Double-Chocolate Pudding Cups

• 32 vanilla wafers, divided
• 2 Tbsp. sugar
• 2 Tbsp. butter or margarine, softened, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1-1/4 cups cold milk
• 1 cup thawed COOL WHIP Whipped Topping
• 12 Chocolate-Dipped vanilla wafers (see Tip)

1. Crush 20 wafers; mix with sugar and 1 Tbsp.
2. butter until well blended.
3. Press onto bottoms of 12 paper lined muffin cups.
4. Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.
5. or until butter is melted.
6. Stir until chocolate is completely melted; spoon over crusts.
7. Beat pudding mix and milk in large bowl with whisk 2 min.
8. Stir in COOL WHIP; spoon half over crusts.
9. Top each with 1 of the remaining wafers.
10. Cover with remaining pudding mixture.
11. Refrigerate 4 hours or until set.
12. Remove paper liners.
13. Top each with Chocolate-Dipped NILLA Wafer just before serving.

vanilla wafers, sugar, butter, chocolate, cold milk, chocolate

Taken from www.kraftrecipes.com/recipes/double-chocolate-pudding-cups-65080.aspx (may not work)