Ingredients 2 boxes (30 ct) Athens mini fillo shells 8 tbsp. dark chocolate and mint morsels (prefer nestle toll brand) 30 (1-inch) cubes of vanilla pound cake 1 jar Seedless Boysenberry Preserves 1 sm. box Instant Coconut Cream Pudding Mix, prepared as directed 1 jar Lime Curd 1 cup Whipped Topping 1/3 cup grated lime peel
Instructions Place fillo shells on cookie sheet. Place the Athens Mini Fillo Shells on a cookie sheet. In a 1-quart saucepan, melt the dark chocolate and mint morsels over medium heat until melted and smooth, stirring constantly; about 1 minute cook time. Remove pan from heat, by hand, dip and gently twirl the Fillo shells into the melted chocolate, rim side down, to coat the rims with dark chocolate and mint. Let shells cool, rim-side-up, on cookie sheet. Filled cooled shells with the pound cake cubes. Evenly top each cubed pound cake with a dollop of boysenberry preserves. Prepare pudding as directed; fold in curd. Evenly top pudding mixture on top of boysenberry preserves. Garnish each fillo shell with whipped topping and grated lime peel
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