To prepare the shells: Preheat the oven to 400°F. Brush both sides of each egg roll wrapper with melted butter.

Turn the muffin tin upside down, and drape the wrappers over the bottom side of the muffin cups.

Bake the egg roll wrappers for 8 minutes or until crispy and golden. Allow the baked shells to cool on the pan for 5 minutes. After they've cooled for at least 5 minutes carefully remove them from the muffin tin to cool upright on a cooling rack.

To prepare the filling: Follow the instructions for preparing the pudding on the box. Use half & half in place of the milk.

Roughly chop 1/3 cup of each of the berries. Fold gently into the pudding mixture. Set the filling into the fridge to chill until you're ready to assemble the pudding cups.

White chocolate: Melt 1 cup of white chocolate chips with 1/4 cup of heavy cream in the microwave. Melt in 30 second increments stopping to stir periodically. Continue this process until the chocolate is completely smooth.

Divide the melted white chocolate between the shells. Using a pastry brush "paint" the bottom and at least 1 1/2 inches up the sides of the shells. [The white chocolate will form a delicious barrier to prevent the shell from becoming soggy after filling.] Allow the chocolate to harden completely.

Place the remaining whole berries on a sheet of wax paper and drizzle with melted chocolate for garnishing.

To assemble: Divide the pudding mixture evenly among the shells.

Pipe a dollop of whipped cream on top and garnish with white chocolate drizzled berries.

Chill until serving.