Chocolate Raspberry Mousse Cups

Provided by Campbell's Kitchen

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Prep: 55 mins
Cook: 10 mins
Ready in: 1 hr., 5 mins

Serves:

Ingredients

1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg , beaten
1 pkg. (3 1/2 oz.) chocolate chocolate instant pudding and pie filling mix
1 cup milk
2 tbsp. seedless raspberry jam
1 1/2 cups thawed frozen whipped topping
Fresh raspberry
confectioners' sugar

Cooking Instructions

THAW pastry sheets at room temperature 30 min. Preheat oven to 375°F. Lightly grease 24 (2 1/2") muffin cups.

UNFOLD 1 pastry sheet on lightly floured surface. Roll into 9"x12" rectangle. Cut into 12 (3") squares. Press squares into prepared muffin cups. Brush edges with egg. Repeat with remaining pastry sheet.

BAKE 10 min. or until golden brown. Cool in pan 5 min. Remove from pan and cool on wire racks.

COMBINE pudding mix and milk. Stir until thickened and smooth. Stir in raspberry jam. Fold in whipped topping.

SPOON about 1 tbsp. pudding mixture into each pastry. Chill 10 min. Top with raspberries. Sprinkle with confectioners' sugar. Makes 24 pastries.

TIP: To make 12 larger pastries: Substitute 2 pkg. Pepperidge Farm® Frozen Puff Pastry Shells for puff pastry sheets. Bake pastry shells according to pkg. directions. Let cool. Remove and discard pastry tops. Spoon about 2 1/2 tbsp. pudding mixture into each pastry shell. Top with raspberries. Sprinkle with confectioners' sugar. Makes 12 pastries.