Animal crackers, cake cubes and fruit pieces, for dipping
Microwave margarine and peanut butter in 2-quart microwavable bowl, on HIGH 30 to 60 seconds, stirring until melted and smooth. Stir in pudding mix and cream. Microwave 1 minute; stir. Microwave an additional 4 to 5 minutes or until mixture is thickened, stirring every minute.
Cool slightly (cover pudding surface with plastic wrap to prevent skin from forming). Serve warm with animal crackers, cake cubes and fruit pieces for dipping.
Mix semi-sweet chocolate, corn syrup and 2 Tbsp. of the cream in small microwavable bowl. Microwave on MEDIUM (50%) 1 to 1-1/2 minutes or until chocolate is completely melted when stirred.
Mix white chocolate and remaining 2 Tbsp. cream in another small microwavable bowl. Microwave on MEDIUM 1 to 1-1/2 minutes or until chocolate is completely melted when stirred.
Place small serving bowl on serving plate. Surround bowl with cookies. Pour both chocolate mixtures into bowl at same time. Serve immediately using cookies as dippers.
Combine all ingredients in small-sized heavy-bottomed saucepan or double boiler. Over low heat, cook, stirring constantly until mixture is melted and smooth.
Transfer to ceramic fondue pot and keep warm over low heat.
Combine all ingredients in small-sized heavy-bottomed saucepan or double boiler. Over low heat, cook, stirring constantly until mixture is melted and smooth.
Transfer to ceramic fondue pot and keep warm over low heat.
