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Mint Chocolate Pudding

chef.tim.lee's picture
Ingredients
  Skim milk/Nonfat milk 2 Cup (32 tbs)
  Instant chocolate pudding mix 3 1⁄2 Ounce (1 envelope, four 1/2 cup servings, preferably reduced calorie)
  Peppermint extract 1⁄4 Teaspoon
  Graham crackers 4 , made into crumbs, reserve 1 tablespoon graham cracker crumbs for garnish (2 1/2 inch squares)
  Shelled almonds 1 Ounce, unsalted, dry roasted, finely ground
  Whipped butter 1 Tablespoon, melted
  Frozen dairy whipped topping 1⁄4 Cup (4 tbs), 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Mixing
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Interest: 
Healthy
Preparation Time: 
40 Minutes
Servings: 
4

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