Step 1

Preheat oven to 350 degrees

Step 2

Grease mini muffin pan with non-stick butter spray

Step 3

Melt butter

Step 4

In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute) PLEASE SEE NOTE BELOW REGARDING CRUST

Step 5

Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”

Step 6

Bake for 5 minutes (or until beginning to brown) and let cool completely

Step 7

In a medium size bowl, mix pudding and milk using a mixer

Step 8

Fold in cool whip using a spoon

Step 9

Fill either decorating bag or a plastic bag with the corner cut off with the cream filling

Step 10

Fill the graham cracker crusts with the cream filling

Step 11

Microwave the dark chocolate frosting for 20-30 seconds to make it easier to work with.

Step 12

Fill another decorating bag or plastic bag with the corner cut off with the chocolate frosting

Step 13

Top the cream with a dollop of chocolate frosting

Step 14

Refrigerate overnight.