6/7/2007 - Chocolate Peanut Butter Soufflé - Chef Yancy Roush

Ingredients

Serves 6

  • 3 cups milk
  • 1 chocolate instant pudding
  • ½ cup crushed chocolate cookies
  • ½ crushed peanut candy pieces

    Directions

    Blend milk and instant pudding together. Fold in whip cream. In six 8 ounce paper cups, place ½ the cookie & candy mixture in the bottom then add ½ the pudding mixture. Add a second layer of cookie & candy then add the rest of the pudding mixture. Freeze 2 to 3 hours. Remove paper cups and serve on display plate with whip cream and garnish with strawberries.
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