Recipe for Chocolate Crunch Cups


1 1/4 cup crisp rice ceral
1 tablespoon margarine; melted
1 tablespoon butter melted
1 sugar substitute equivalent to 2 ts; sugar
1 3/4 cup skim milk
1 pkg (1.4 oz) sugar-free instant pudding; & pie filling mix


In small bowl, combine all crust ingredients; toss gently to coat. Divide mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up sides of cups. Freeze while preparing filling. In another small bowl, combine milk and pudding mix. Beat until well blended; cover and refrigerate 5 minutes or until serving time. Just before crusts. Just before serving spoon pudding into frozen crusts. If desired garnish each serving with banana slices or a fresh strawberry. Store in refrigerator. 4 servings.

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