~ Taste of Home – June/July 2009
1/4 c. hot fudge ice cream topping, warmed
1 9-inch chocolate crumb crust
3 c. coffee ice cream, softened
1 5.9 oz package instant chocolate pudding mix
1/2 c. cold strong brewed coffee
1/4 c. cold milk
1 3/4 c. whipped topping
1 c. marshmallow creme
1/4 c. miniature semi-sweet chocolate chips
Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended; spoon into the crust. In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.
Notes: This is a recipe Silas, just days from turning seven years old, chose to make for Tim on Father’s Day, so you’re child could make it too. I just scooped the ice cream and brewed the coffee. It’s easy peasy!
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