Mint Chocolate Pudding Recipe
Ingredients
| Skim or nonfat milk - 2 cups | ||
| Chocolate instant pudding mix preferably reduced-calorie - 1 envelope (four 1/2-cup servings) | ||
| Peppermint extract | 1/4 Teaspoon | |
| Graham crackers -€“ 4 numbers (2 1/2-inch squares), made into crumbs (reserve 1 tablespoon graham cracker crumbs for garnish) | ||
| Almonds - 1 ounce, unsalted, dry-roasted, shelled, finely ground | ||
| Butter | 1 Tablespoon, Whipped | |
| Frozen dairy whipped topping - 1/4 cup, thawed | ||
| Chocolate-mint wafer candies - 1 ounce, chopped | ||
Directions
MAKING
1. With the milk, prepare pudding according to package directions and set aside.
2. In a small mixing bowl combine graham cracker crumbs, almonds, butter and mix well.
3. Using 2/3 of the crumb mixture, arrange them in four 6-ounce dessert glasses and sprinkle an equal amount of mixture.
4. Top each with 1/4 of the prepared pudding.
5. Sprinkle an equal amount of remaining crumb mixture over each portion of pudding.
6. Cover each portion with plastic wrap and refrigerate for about 30 minutes until pudding is well set.
SERVING
7. Top each portion with 1/4 of the whipped topping and chocolate and serve chill.
1. With the milk, prepare pudding according to package directions and set aside.
2. In a small mixing bowl combine graham cracker crumbs, almonds, butter and mix well.
3. Using 2/3 of the crumb mixture, arrange them in four 6-ounce dessert glasses and sprinkle an equal amount of mixture.
4. Top each with 1/4 of the prepared pudding.
5. Sprinkle an equal amount of remaining crumb mixture over each portion of pudding.
6. Cover each portion with plastic wrap and refrigerate for about 30 minutes until pudding is well set.
SERVING
7. Top each portion with 1/4 of the whipped topping and chocolate and serve chill.
Chef
