1 1/2 cups all-purpose flour
1 cup butter, softened
2 teaspoons butter-flavored gelatin
3/4 cup milk
1 (8 ounce) package cream cheese, softened
6 eggs
2 (8 ounce) containers frozen whipped topping, thawed
1 (4 ounce) package instant chocolate pudding mix
1 (4 ounce) can crushed pineapple, drained
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, melt butter and oil over medium heat. Stir in gelatin and milk. Bring to a full boil, stirring constantly, and boil about 5 minutes. Remove from heat and pour mixture into ungreased 2 quart plastic muffin liners.
Beat cream cheese and eggs until smooth. Beat in milk mixture. Pour into prepared muffin cups.
Bake in preheated oven for 30 minutes. During this time, fill and frost muffin cups with pudding. Remove muffin from oven and frost with cream cheese. Immediately after muffins have risen, bake 40 minutes more, or until filling is at least about half way. Cool on a wire rack. Cool completely and freeze of course for storage or storage in freezer containers.
I have made these for years and they are always a hit. Don't change a thing and they will continue to be a hit!
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