Saturday, September 7, 2013

CHOCOLATE PUDDING FREEZE

NOTE: This is a quick recipe except for the chilling and freezing time.  This is an old recipe from the 1970s.

1 pkg (4 serving size) chocolate pudding mix (not instant)
1/4 cup sugar
2 cups milk
4.5-oz frozen whipped topping, thawed

Combine the pudding mix, sugar, and milk in a saucepan; cook, stirring, over medium heat until mixture comes to a full boil.  Remove from heat and cover surface with plastic wrap and chill.

Beat the pudding until creamy and blend in the whipped topping.  Pour into an 8-inch loaf pan and freeze for 1 hour.

Spoon the pudding into a bowl and beat with electric mixer until smooth but not melted.  Return to the pan or a 1-quart mold and freeze until firm, 3 to 4 hours.

Pour chocolate ice-cream topping over all to serve.


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