Ingredients

• 1 tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury)
• 2 1/2 cups fat-free whipped topping, thawed from frozen
• 3 tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O)
• 1 (60-calorie) sugar-free chocolate pudding snack
• 1/4 cup and 2 tablespoons fat-free or light caramel dip, room temperature
• Raspberries, optional

Instructions

1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
2. Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.
3. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.
4. Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
5. Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.
6. Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
7. Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
8. Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!