- 1-1/2 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1/2 cup miniature semisweet chocolate chips
- 1 cup heavy whipping cream
- 1/4 teaspoon peppermint extract
- In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Stir in chocolate chips. In a small bowl, beat cream until it begins to thicken. Add peppermint extract; beat until soft peaks form. Fold into pudding.
- Transfer to an ungreased 8-in. square dish. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 9 servings.
Originally published as Chocolate Mint Freeze in Quick Cooking September/October 2004, p22
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