1/4 cup white sugar
1/2 cup milk
3 tablespoons margarine
3 (3 ounce) packages instant chocolate pudding mix
3 (19 ounce) cans organic cream-type sweetened whipped topping, chilled
In a medium bowl, mix sugar and milk. Pour mixture into the bottom of a 10 inch springform pan, or line with parchment. Place dollops of chocolate into candies in the pan, filling about 1/8 inch deep. Place cookie molds on parchment to cover the chocolate. Chill for 1 hour. Remove molds and chocolate from refrigerator. Refrigerate until ready to store.
In a microwave oven, combine pudding mix and whipped topping. Microwave marshmallow halves for about 6 minutes; transfer to the freezer. Refrigerate remaining meringues for up to one hour. Deflate marshmallow halves, squeeze chocolate in top and refrigerate until solid.
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