Creamy Bark Cupcakes

8 ingredients
8 steps

Ingredients

  • 9 graham crackers, coarsely chopped, divided
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
  • 1/3 cup JET-PUFFED Miniature Marshmallows
  • 1/4 cup PLANTERS Pecan Halves, toasted, chopped
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 2 cups cold milk
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 cups thawed COOL WHIP Whipped Topping

Directions

  1. 1
    Combine half of the graham cracker pieces with chocolate, marshmallows and nuts in bowl; spoon into 16 paper-lined muffin cups.
  2. 2
    Beat cream cheese in large bowl with mixer until creamy.
  3. 3
    Gradually beat in milk.
  4. 4
    Add pudding mix; beat 2 min.
  5. 5
    Gently stir in COOL WHIP.
  6. 6
    Spread over graham mixture in cups; top with remaining graham cracker pieces.
  7. 7
    Refrigerate 3 hours.
  8. 8
    Invert cupcakes onto plate to serve; remove paper liners.

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