Chocolate Raspberry Mousse Cups

1 package Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg, beaten
1 (3 1/2 ounce) package chocolate chocolate instant pudding and pie filling mix
1 cup milk
2 tablespoons seedless raspberry jam
1 1/2 cups thawed frozen whipped topping
Fresh raspberry
Confectioners' sugar

THAW pastry sheets at room temperature 30 minutes. Preheat oven to 375 degrees F. Lightly grease 24 (2 1/2-inch) muffin cups.

UNFOLD 1 pastry sheet on lightly floured surface. Roll into 9 x 12-inch rectangle. Cut into 12 (3-inch) squares. Press squares into prepared muffin cups. Brush edges with egg. Repeat with remaining pastry sheet.

BAKE 10 minutes or until golden brown. Cool in pan 5 minutes. Remove from pan and cool on wire racks.

COMBINE pudding mix and milk. Stir until thickened and smooth. Stir in raspberry jam. Fold in whipped topping.

SPOON about 1 tablespoon pudding mixture into each pastry. Chill 10 minutes. Top with raspberries. Sprinkle with confectioners' sugar. Makes 24 pastries.

TIP: To make 12 larger pastries: Substitute 2 packages Pepperidge Farm® Frozen Puff Pastry Shells for puff pastry sheets. Bake pastry shells according to pkg. directions. Let cool. Remove and discard pastry tops. Spoon about 2 1/2 tablespoons pudding mixture into each pastry shell. Top with raspberries. Sprinkle with confectioners' sugar.

Makes 12 pastries.

Recipe and photograph provided courtesy of Campbell's Kitchen.