>From the Pillsbury website...
~~~~~
Nutty Layered Sandy CupsPrep Time: 40 min
Makes: 6 servings
Your kids will love these cute desserts! Look for the hazelnut spread in the
peanut butter and jam section of the grocery store.
1/3 cup hazelnuts (filberts)
16 vanilla wafers
1 tablespoon margarine or butter
1 cup whipping cream, whipped
1/2 cup hazelnut spread with skim milk and cocoa
1 cup cold milk
1 (3.4-oz) pkg. instant vanilla pudding and pie filling mix
1 . Place piece of waxed paper on work surface. In blender container or food
processor bowl with metal blade, process hazelnuts and vanilla wafers until
finely ground. Melt margarine in medium nonstick skillet over medium heat.. Add
crumb mixture; cook 4 to 5 minutes or until golden brown, stirring
occasionally. Spoon onto waxed paper; cool 10 minutes or until completely
cooled..
2 . Meanwhile, in small bowl, fold 1/4 cup whipped cream into hazelnut spread
until well blended. In medium bowl, combine milk and pudding mix; beat with
wire whisk until smooth and thickened. Fold remaining whipped cream into
pudding until blended.
3 . To assemble desserts, place six 7-oz. disposable clear plastic tumblers
(or glass custard cups) on cookie sheet. Spoon 1 rounded tablespoon crumb
mixture in bottom of each cup. Spoon 1/4 cup pudding mixture over crumbs,
spreading to cover.
4 . Place hazelnut spread mixture in small resealable plastic bag. Cut small
hole in bottom corner of bag; squeeze bag to pipe mixture evenly on top of each
pudding layer. Divide remaining pudding mixture evenly among desserts. Top with
remaining crumbs. If desired, garnish each dessert with paper drink umbrella.
Serve immediately, or cover and refrigerate 1 hour or until chilled.
--
Rhonda G in Missouri
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