Friday, October 2, 2009
Chocolate Mint Cubes With Orange Cream
1 ¾ cup milk 1 (8 oz.) container cool whip, thawed and divided
2 cups crumbled mint chocolate cookies, divided
1 (11 oz.) can mandarin oranges, drained Remainder of cool whip
In a medium bowl whisk together the dry pudding packet and milk until smooth. Fold in one cup cool whip; set aside.
Divide one cup of the cookie crumbs amongst the bottoms of three ice cube trays. Using a spoon divide the pudding mixture amongst the ice cube trays on top of the cookie layer. Sprinkle and gently press the remaining cookie crumbs on top of the pudding mixture. Freeze for 2 hours or until frozen.
Meanwhile, puree the mandarin oranges in a blender. Pour the pureed oranges into the remaining cool whip in the cool whip container and stir until combined. Refrigerate until ready to use.
Before serving allow the pudding cubes to sit on the counter for a few minutes. Then release the cubes as you would ice cubes into individual serving bowls. Add a dollop of orange cream to the side of the pudding cubes. Serve immediately. Store left over cubes in a Ziploc bag in the freezer.
*For added flavor add a few drops of mint extract to the pudding mixture and some orange zest to the cream. You could also garnish this dessert with orange zest or orange curls.
Yield: 9 servings
*I was trying to think outside the box by coming up with a unique way to showcase pudding. You could run wild with this idea! I have created many combinations such as:
1. Pistachio cubes with chopped pistachios, orange short bread cookies, and a pomegranate drizzle
2. Chocolate cubes and peanuts, peanut butter or chocolate cookies, and a peanut butter cream.
3. Vanilla cubes with granola and berries (a dash of cinnamon could garnish as well as top it off nicely!)
The list could go on! Have fun!