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Wormy Pudding Cups


  • 1 package instant chocolate pudding mix, 4 oz serving size
  • 1 package refrigerated sugar cooking dough, 18 ounces
  • 12 chocolate sandwich cookies, crushed
  • gummy worms

Prepare pudding according to package directions. Chill. Preheat oven to 350 deg. Grease a 12-cup muffin tin, including the space between the cups, with shortening (do not use nonstick cooking spray; it will make the cups stick). Slice cookie dough into 12 pieces. On a lightly floured surface, roll each piece into a 5-inch circle. Fit each circle into a muffin cup, using your fingers to fix any tears. Let the dough extend about 1/4 inch above the rim of the cup and make sure that the cookies do not touch each other. Bake 12 minutes or until edges are lightly golden and the cups have puffed up. Remove from oven and push down the center of each cup. Bake 2 more minutes or until golden. Let cool completely in the tin on a wire rack. Remove cups from the tin. Spoon 1/4 cup of the pudding into each cup. Sprinkle with cookie crumbs and top with worms.

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