Six Points Football Dessert
Source of Recipe
the web
List of Ingredients
1 (4 1/8-ounce) package ROYAL Instant Chocolate Pudding & Pie Filling
3 cups cold milk
1 1/2 cups heavy cream, whipped
1 (3 3/8-ounce) package ROYAL Instant Vanilla
Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine
1/3 cup of shredded coconut, optional
1 drop green food coloring, optional
Recipe
In small bowl, prepare chocolate pudding according to package directions using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold. Spread pudding up side of mold; set aside.
In another small bowl, prepare vanilla pudding according to package directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup whipped cream. Spoon vanilla mixture into center of chocolate pudding. Evenly top with remaining chocolate pudding, encasing vanilla mixture. Cover; freeze at least 6 hours. In double boiler, over low heat, melt chocolate and margarine, mixing until smooth; set aside. If desired, tint coconut with food coloring; arrange on serving plate. Unmold football onto serving plate; remove plastic wrap.
Working quickly, spread chocolate over football. Garnish with remaining whipped cream.
Serve immediately or freeze until serving time. Let stand at room temperature 20 minutes for easier slicing.
Makes 8 Servings
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