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Thread: Chocolate pudding/Cool Whip Ice Cream

  1. #11
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    Thank you!

  2. #12
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    Do you let it sit in fridge or freezer and where do you store leftovers?

  3. #13
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    yummy and easy!

  4. #14
    Senior Member Jshep's Avatar
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    Thanks for the recipe. I will try it with cool whip and then again with yogurt.

    Judy

  5. #15
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    Wonder if u could use condenvdd milk or evaporated

  6. #16
    Super Member GABBYABBY's Avatar
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    Ooooh that sounds good!!! If you leave the
    milk out, then you have icing for your cakes!!!
    Delicious!!! I have done this and everyone just
    loves it. Try lemon instant pudding in the Cool Whip.

  7. #17
    Senior Member Jackie R's Avatar
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    Quote Originally Posted by Pollyv9
    Has anyone tried this...It is really good. I am an ice cream addict and am trying to kick the habit. This may help me succeed.

    1 12 oz pkg Cool Whip (I used fat free)
    1 3 1/2 oz pkg instant pudding (I used fat free/sugar free)
    1 cup milk (I used skim milk)

    In blender briefly mix milk & dry pudding. Pour into a small bowl and let set for 5 minutes.

    Using a spatula gently fold Cool Whip into pudding.

    Cover tightly for a few hours for Daily Queen consistency or
    overnight for scoopable consistency.

    Next time I am going to add a little peanut butter.

    Sounds good - but does this go into the frig or freezer?

  8. #18
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    Sounds like a very yummy dessert! With grandkids coming in two weeks, think we are going to have to try this. Thanks for sharing. :-)

  9. #19
    Junior Member Toni-in-Texas's Avatar
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    I looked the rest of the instructions up on the food.com site and you do store it in the "FREEZER".


    Last step: Cover tightly and freeze several hours for Dairy Queen soft texture or freeze overnight for firm texture, that you can scoop like ice cream.


    Read more: http://www.food.com/recipe/delicious...#ixzz1Q9TWlmJT

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