Tuesday, October 11, 2011

Frozen Fall Dessert


Frozen Fall Dessert


20 Oreo® cookies, crushed
2 tablespoons butter, melted

2- 3.4 oz. pkgs. of vanilla pudding
3 ½ cups milk, divided
16 oz. container whipped topping, divided
1 large ripe mango, finely chopped
1 large banana (not overly ripe), chopped and lightly
      coated with a small amount of lemon juice water
Red and yellow food coloring

Shell® Hot Fudge ice cream topping

In a 10-inch spring-form pan combine the cookies and butter and then press evenly on the bottom; set aside.

In medium bowl; whisk one package of pudding with 1 ¾ cups milk.  Stir in 1 cup whipped topping, banana, and food coloring to create an orange layer.  Spread on top of the cookie layer and place in the freezer. 

In medium bowl; whisk one package of pudding with 1 ¾ cups milk.  Stir in 1 cup whipped topping, mango, and food coloring to create a yellow layer.  Carefully spread on top of the orange layer and place in the freezer for approximately 30 minutes or until slightly set.  Spread remaining whipped topping on top, tightly cover and freeze.

Before serving allow the dessert to sit at room temperature for approximately 10 minutes.  Then, slice and drizzle individual slices with Shell® Hot Fudge ice cream topping.

Yields: 16 servings

The spider is made with Shell® Hot Fudge ice cream topping and mini chocolate chips.  Pour a dot of the ice cream topping onto the plate.  Then, using a toothpick draw lines out from the dot creating eight legs.

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