Third Prize: $200
Kristina L. Knotts
RAF Lakenheath, UK

HOLIDAY SURPRISE PUDDING POTS

INGREDIENTS

Directions:

Crust

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• ¼ teaspoon salt
• 2/3 cup vegetable shortening
• 6 to 7 tablespoons cold water

Make crust: Stir together the flour, cocoa and salt in a large mixing bowl. Using a pastry blender or two knives, but in shortening until mixture resembles coarse crumbs. With a fork, stir in water, 1 tablespoon at a time, until mixture begins to hold together and all the dough is moistened. Divide dough into sixths. Form each sixth into a ball. Cover with plastic wrap and refrigerate 30 minutes.

Remove one dough ball at a time and, on a lightly floured surface, roll into a 6-inch circle. Transfer to a 6-ounce ovenproof custard cup. Gently press into bottom and sides of cup. Trim edges. Repeat with remaining dough.

Heat over to 400°F. Line each cup with foil and bake 8 minutes. Remove foil; bake 5 minutes more or until firm. Cool completely on a wire rack.

While the crust is cooling completely, prepare the pudding(s) that you wish to use in the pots. If you choose to use the Jello-O brand instant pudding, it only takes about 5 minutes in the refrigerator to chill. I used the 3.4 oz. pistachio instant pudding and pie filling and the 1 oz. sugar free fat free cheesecake instant pudding and pie filling. For the cherries, I used a 21 oz. can of Comstock Original Country Cherry pie filling or topping and used the cherries and glaze from the can for both types of pudding.