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Wormy Pudding Cups

1 package instant chocolate pudding mix, 4 oz serving size
1 package refrigerated sugar cooking dough, 18 ounces
12 chocolate sandwich cookies, crushed
gummy worms

Prepare pudding according to package directions. Chill.

Preheat oven to 350 deg. Grease a 12-cup muffin tin, including
the space between the cups, with shortening (do not use nonstick
cooking spray; it will make the cups stick).

Slice cookie dough into 12 pieces. On a lightly floured surface,
roll each piece into a 5-inch circle. Fit each circle into a muffin
cup, using your fingers to fix any tears. Let the dough extend
about 1/4 inch above the rim of the cup and make sure that the
cookies do not touch each other. Bake 12 minutes or until edges
are lightly golden and the cups have puffed up. Remove from oven
and push down the center of each cup. Bake 2 more minutes or until
golden. Let cool completely in the tin on a wire rack. Remove
cups from the tin.

Spoon 1/4 cup of the pudding into each cup. Sprinkle with cookie
crumbs and top with worms.


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