It is interesting readying through a summer issue of a food magazine in the winter months. Not much looks appetizing (or realistic). I did thing it would be interesting to create an indoor bbq/picnic as there was a lot of that food highlighted but in the end I didn’t. At least not yet. This looked interesting more for the aspect that the girls would probably like it than anything else and I was curious to see how it would actually turn out.
It worked out well although it is really frozen and you need to let it thaw a bit before trying to serve it. It does call for chopped baking squares which I did but I found the squares a little difficult to chop and it resulted in non-uniform pieces. I would recommend a half package of chocolate chips instead (or as much/little as you want in there). We used the colored marshmallows since we had them.
(recipe taken from the Kraft Food & Family magazine, Summer ’12 issue)
2 pkg instant chocolate pudding
2 cups cold milk
1 tub (8 oz) cool whip, thawed
1 cup mini marshmallows
4 squares chocolate baking squares (or chocolate chips – maybe 1 cup)
2 cups sliced strawberries (for garnish, can use other fruit)
Beat pudding mixes with milk. Stir in cool whip, marshmallows and chocolate. Spoon into a freezer safe container, cover. Freeze at least 4 hours or until firm. You may need to let it thaw a little before serving. Serve like ice cream with a fruit garnish.