24 wonton wrappers (refrigerated in produce department)
2 tablespoonsbutter or margarine, melted
3 tablespoonssugar, divided
MOUSSE (recipe follows)
Berrys (optional)
Directions
Heat oven to 300°F.
Place individual wonton wrappers on wax paper; brush one side with butter. Sprinkle each wrapper evenly with scant 1/2 teaspoonful sugar; press each wrapper, sugared side up, into ungreased small muffin cups (1-3/4 inches in diameter) to form flower shape.
Bake 15 to 20 minutes or just until crisp and golden brown. Cool completely in pan on wire rack. Pipe or spoon MOUSSE into center of each 'tulip' cup. Cover; refrigerate. Refrigerate leftover cookies. 2 dozen cookies.
MOUSSE: Beat 1 cup (1/2 pt.) cold whipping cream, 1/2 cup powdered sugar, 1 Tbsp of Vanilla Pudding mix and 1/4 cup HERSHEY'S Cocoa (optional), beat until stiff. If making ahead of time you can freeze this mixture for up to a week and then use (sooner if cream expires).
