Icebox Pudding Recipe


Icebox Pudding

Crush enough crisp chocolate cookies with rolling pin to make 1 1/2 cups fine crumbs. (*) Mix crumbs with 3 tablespoons melted butter and 1 1/2 tablespoons sugar. Press mixture firmly on bottom and sides of loaf pan, 8x4x3 inches. Bake in moderate oven (350) 5 minutes. Cool.

Prepare Jell-O Butterscotch Pudding, using only 1 3/4 cups milk. (**) Cool only about 5 minutes, then pour into crumb crust. Chill about 3 hours.

Just before serving, whip 1/3 cup cream and spread over top. Sprinkle with shaved Baker's Unsweetened Chocolate. Slice in pan and lift out carefully.

Makes 5 servings.

(*) Chef Andy's note I: You can swap in graham cracker crumbs, crumbled Nilla Wafers, what have you.

(**) Chef Andy's note II: Jell-O Instant pudding was unknown at the time! Use the cook-and-serve pudding, NOT instant... They are not interchangeable! However, swapping in Vanilla for Butterscotch pudding will not cause any problems.

AUTHOR: Jerseygirl

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