6/7/2007 - Chocolate Peanut Butter Soufflé - Chef Yancy Roush
3 cups milk
1 chocolate instant pudding
½ cup crushed chocolate cookies
½ crushed peanut candy pieces
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.