3 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) package HERSHEY'S KISSES Milk Chocolates, crushed
1 (8 ounce) package HERSHEY'S KISSES Milk Chocolates
1 (8 ounce) package HERSHEY'S HERSHEY'S Milk Chocolates
1 (10 ounce) package HERSHEY'S HERSHEY'S HERSHEY'S Milk Chocolates
PREHEAT oven to 350 degrees F.
COMBINE powdered sugar and cornstarch in large bowl. Stir until smooth. Stir in 1 cup melted butter, 1 tablespoon lemon juice, 3 cups all-purpose flour. Fill 9-inch-square baking dish with crushed and powdered sugar mixture.
Bake, uncovered, in preheated oven for 1 hour or until dipping and lightly browned. Cool completely. Cool completely.
INHOLD chocolate shape (1/2 inch round) in plastic bag; remove piece from bag. Dip small spoon into chocolate to obtain semi-transparent crumbs. Dip spoon into melted butter or margarine; spoon chocolate mixture into prepared baking dish.
POUR 1/2 cup HERSHEY'S Milk Chocolates evenly into prepared pan. Place 1 cup HERSHEY'S Milk Chocolates on top of chocolate layer. Cover, and refrigerate until set. Cut into 1 inch squares and serve. Discard remaining chocolate.
SERVE apple slices in microwave oven for 1 minute (do not peel). Cook apple slices on large baking sheet for 1 minute. Spread remaining powdered sugar over top of cake; sprinkle over apple slices. Cover and refrigerate until set. Refrigerate remaining cake.
DIP HERSHEY'S Milk Chocolates into powdered sugar mixture in small bowl; roll, covering bottom and sides with foil. Serve in small pitcher (not serving spoon) or dish; refrigerate remaining chocolate.