Cappuccino Cream Cups

A smooth and creamy mixture of vanilla pudding and whipped topping is flavored with a hint of coffee and spooned into tender, flaky puff pastry cups for a deliciously sophisticated dessert that everyone will enjoy!
  • prep: 35 minutes
  • Serves: 24

Recipe

Ingredients

  • 2 teaspoons instant espresso powder or granules
  • 2 tablespoons water
  • 1 package (3.4 ounces) instant vanilla pudding and pie filling mix
  • 1/4 cup milk
  • 1 cup whipped topping or sweetened whipped cream
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 2 tablespoons unsweetened cocoa powder or mini semi-sweet chocolate pieces

Directions

  1. Stir the espresso powder and water in a medium bowl until the powder is dissolved. Stir in the pudding mix and milk.  Fold in the whipped topping.

  2. Spoon 2 teaspoons espresso mixture into each pastry cup. Sprinkle with the cocoa powder.

  3. Easy Substitution: You can substitute chocolate pudding mix for the vanilla, if you prefer.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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