Dulce de Leche Frozen Dessert
|Half and half/Milk||3 Cup (48 tbs)|
|Caramel topping||6 Tablespoon, divided|
|Butterscotch flavor pudding and pie filling mix||3 1⁄2 Ounce (1 package, 4-serving size)|
|Vanilla flavored pudding and pie filling mix||3 1⁄2 Ounce (1 package, 4-serving size)|
|Whipped topping||8 Ounce, thawed (1 tub)|
POUR half-and-half into large bowl. Stir in 2 tablespoons caramel topping until dissolved. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Gently stir in whipped topping until well mixed.
SPOON 1/2 of the pudding mixture into 8x4-inch loaf pan which has been lined with plastic wrap. Drizzle remaining caramel topping over mixture. Carefully spoon remaining pudding mixture over caramel and smooth with spatula.
FREEZE about 6 hours or overnight or until firm. Carefully invert pan onto serving platter and remove plastic wrap. Let stand at room temperature about 15 minutes before slicing.