Cook pastry cups according to package directions. Remove from pan and let cool.

When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow.

Spoon chocolate pudding into the cup just until it's level with the rim.

Place in fridge loosely covered until serving.

Serve with a scoop of whipped topping on top and if desired sprinkle some small chocolate sprinkles on top as well.

NOTE: For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam.