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Butterscotch and Chocolate Pudding Cups

  • Yield: Makes 8 pudding cups

Source: Martha Stewart Weddings, Spring 2013

Ingredients

Directions

  1. Layer the butterscotch and chocolate puddings into 4-to-6-ounce cups and refrigerate until firm. Before serving, garnish with a dollop of whipped cream and a caramel shard.

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