Caramel Swirl Cream Puffs

By bweber

Ingredients

• 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)
• 2 1/2 cups Cool Whip Free, thawed from frozen
• 3 tbsp. (3/4 of a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
• 1 sugar-free chocolate pudding snack with 60 calories or less (like the kind by Jell-O)
• 1/4 cup plus 2 tbsp. fat-free or light caramel dip (like the kinds by Marzetti), room temperature

Preparation

Step 1

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set aside.

Roll dough out into a 12" X 9" rectangle. Using a knife or pizza cutter, cut dough into 12 squares. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides to form a little dough cup.

Bake in the oven until golden brown, about 12 minutes. Remove and let cool.

Put whipped topping in a large bowl and add instant pudding mix. Stir until blended, thickened, and uniform.

Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture -- do not mix until uniform.

Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.

Drizzle each with 1/2 tbsp. caramel dip and use the end of a spoon or fork to swirl it into the pudding mixture. Serve with berries, if you like. Enjoy!