Chocolate Chunck and Marshmallow Sundae

IMG_1525It 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.

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