Make HowStuffWorks your homepage
Search HowStuffWorks and the web:
Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.
REFERENCE LINKS
Frozen Pudding Cups
by the Editors of Easy Home Cooking Magazine
Frozen Pudding Cups
Freeze Time: 3 hours
Prep Time: 10 minutes
Yield: Makes 8 servings
Ingredients:
1
package (4-serving size) chocolate instant pudding and pie filling mix
5
cups cold low-fat (2%) milk, divided
1
package (4-serving size) vanilla instant pudding and pie filliing mix
Fresh sliced strawberries
Preparation:
1.
Whisk chocolate pudding mix and 2-1/2 cups milk in medium bowl about 2 minutes. Repeat with vanilla pudding mix and remaining 2-1/2 cups milk in another medium bowl.
2.
Divide half of chocolate pudding among 8 plastic cups. Top with half of vanilla pudding. Repeat layers; cover with plastic wrap and freeze until firm, about 3 hours. Thaw pudding cups at room temperature 1 hour before serving. Top with strawberries.
This recipe appears in: Ice Cream & Sorbets
More Options:
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Frozen Pudding Cups." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/frozen-pudding-cups-recipe.htm> 16 May 2008.
Cooking Crabs