 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
Really an old-time jello recipe but modify for today. When you put chocolate on top, do not make a lump put large drops in and with a spoon swirl a design. Ingredients:
1 (3 oz.) package of vanilla flavored jello instant pudding |
2 cups fat free milk |
2 (1.55 oz.) bars of hershey milk chocolate, broken into pieces |
1-2 tbsp unsalted butter |
4-6 ramekins, or other small containers |
Directions:
1. Put the instant pudding in a bowl, gradually add the milk, stirring with a whisk while you do so. Continue whisking for 2 to 3 minutes, until the pudding is thickened.
2. Divide the pudding evenly between the ramekins. Refrigerate, uncovered, until firmly set. (This will take 45 minutes to an hour).
3. When the pudding is set, take the ramekins out of the fridge and set them on the counter. In a small saucepan, combine the butter and chocolate. Turn the heat to low, and hold the pan over the flame, a few inches above the stove.* Stir constantly with a wooden spoon, until the chocolate is melted.
4. The refrigerator chill should have left the pudding by now. Spoon between 1 and 2 tbsp (depending on the size of your ramekins) of the melted chocolate on top of the pudding, and swirl the dish around a little to make a nice, even layer. Return the ramekins to the fridge for 5-10 minutes, until the chocolate layer hardens.
5. Break out the spoons and dig in!
|
|