Step 1

Preheat oven to 400°F.  Spray a 12-cup muffin tin with non-stick cooking spray.

Step 2

Prepare pudding according to package directions. Set aside to cool

Step 3

Dust a working surface with flour. Unwrap puff pastry sheets and roll sheets until they measure 13-14 inches long. Measure out 1/2″ strips across the length of the pastry sheet and cut into strips. On the second sheet, cut circles the size of the muffin tin cavities.

Step 4

Whip egg with a teaspoon of water to make an egg wash.

Step 5

Separate three strips for each braid. Holding one edge of 3 separate strips, begin braiding, holding gently to the end. When finished brush with egg wash and cut each strip in half.

Step 6

Brush circles with egg wash and place them on the bottom of each muffin cavity.

Step 7

Wrap a braid around the inside of each muffin cup. Line up and press the edges together.

Step 8

Brush the inside of each puff pastry basket with egg wash.

Step 9

Bake at 400°F for 15 minutes or until sightly browned. Allow the baskets to cool completely before filling.

Step 10

Spoon filling into each puff pastry basket. Add a dollop of Reddi-Wip® and top with a raspberry if desired.

Step 11

Serve immediately or refrigerate.