| 1 | Chocolate cups: maraschino cherries or grated chocolate chocolate cups: chop each square of chocolate into 8 pieces. |
| 2 | Melt in bowl over hot, not boiling water, until 1/3 is still unmelted. |
| 3 | Remove from water and stir until completely melted. |
| 4 | Place 10 large size aluminium foil baking cups in muffin pan. |
| 5 | Using a reaspoon, spread chocolate mixtur over inside of the cups, covering entire surface. |
| 6 | Chill until firm. |
| 7 | Carefully peel off foil. |
| 8 | (can be made ahead and kept refrigerated) filling: prepare jell-o pudding and pie filling with milk and instant coffee as directed on the package. |
| 9 | Cook, stirring occasionally, for 5 minutes. |
| 10 | Stir in sour cream and sherry. |
| 11 | Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool. |
| 12 | Stir pudding and fill chocolate cupsl chill 2 hours or until serving time. |
| 13 | Garnish with maraschino cherries or sprinkle with grated chocolate is desired. |
| 14 | ** chocolate cups can be prepared in miniature foil cups too** |
