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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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This is a recipe I haven't tried yet. (In an effort to save room & get my larce collection of recipes under control I'm posting them here.) This sounds like a great treat for the summer time and easy to serve in their own individual cones! Note: The cooking time is actually the freezer time. And the prep time I estimated to include the 15 minute standing time prior to serving. Ingredients:
2 1/4 cups 1% low-fat milk |
1/4 cup peanut butter |
4 ounces cool whip, thawed |
1 (3 1/2 ounce) package instant chocolate or 1 (3 1/2 ounce) package chocolate fudge pudding mix |
12 -15 ice cream cones, with flat bottoms |
Directions:
1. In a medium bowl whisk together the peanut butter and 1/4 c of the milk until smooth. Fold in cool whip; set aside.
2. In another medium bowl combine the remaining milk and the pudding mix. Using a whisk or electric mixer on low speed, mix for 2 minutes or until well blended.
3. Transfer to a freezer container; top with peanut butter mixture. Gently fold two mixtures together to marble. Cover and freeze for 6-24 hours.
4. To serve, let stand at room temperature for 15 minutes. Scoop mixture into ice-cream cones.
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