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1 package (6-serving size) vanilla cook and serve pudding and pie filling mix
3 cups milk
8 HERSHEY'S Milk Chocolate Bars (1.55 each)
12 (two 4-oz. pkg.) single-serve graham cracker crumb crusts
1-1/2 cups miniature marshmallows
12 HERSHEY'S MINIATURES Milk Chocolate Bars
1. Stir together pudding mix and milk in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; remove from heat.
2. Add chocolate bar pieces; stir until chocolate is melted and mixture is smooth.
3. Spoon about 1/3 cup pudding mixture into each individual graham crust. Press plastic wrap onto pudding surface; refrigerate until ready to serve. (This step may be done up to 3 days before serving.) 12 desserts.
To Serve:** Heat oven to 350°F. Remove plastic wrap. Place 10 to 12 miniature marshmallows on surface of each pudding. Bake 10 minutes or until marshmallows are puffed and lightly toasted. Place on serving plate; gently place unwrapped miniature chocolate bar on top of marshmallows. Serve immediately.
*DO NOT use instant pudding mix.
**Dessert will be hot, but should cool sufficiently by the time it gets to the table. Pudding will be warm and the chocolate bar will be slightly melted.
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