Title: Pudding Cornucopias
Categories: Pudding Dessert
Yield: 8 Servings

8		12 x 12 pieces of foil
1	pk	15oz. Pillsbury Refrigerated
		Pie Crusts
2	tb	Margarine, melted
4	ts	Yellow colored sugar
4	pk	4oz. cont. vanilla pudding
1	cn	17oz. fruit cocktail, drain
1/2	c	Mini Marshmallows

Fold each piece of foil into quarters to form 6x6-inch square. Holding one corner, roll to form cone. Do not allow crust pouches to stand at room temperature. Open pouches and remove chilled crusts, cut at fold lines to form 8 wedges. To form each cone, bring cuts sides of wedge together, overlapping edges. Brush edges with water; press firmly to seal seam. Place 1 foil cone inside each crust cone. Place, seam side down, on large ungreased cookie sheet. Brush crust with melted margarine; sprinkle with colored sugar. Bake at 375 F. for 12 to 15 minutes or until golden brown. Do not remove from cookie sheet; cool completely. Remove foil cones. In small bowl, combine remaining ingredients; blend well. Fill cornucopias with pudding mixture; place on serving plate, seam side down. Serve immediately. Store in refrigerator.

Nutritional Info: 1/8th of Recipe; Cal.-370, Protein-4 gr., Carbo.-45 gr., Fat-20 gr., Chol.-18 mg., Sodium-380 mg.

Dietary Exchanges: 2 1/2 Starch, 4 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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