Ingredients Jump to Instructions ↓

  1. 1 qt fat-free half & half

  2. 1 box (3.9 oz) instant chocolate pudding and pie filling (4-serving size)

  3. 1 tsp ground cinnamon

  4. 1 cup heavy (whipping) cream

  5. 2 Tbsp sugar

  6. 1/2 tsp vanilla extract Garnish: whipped cream and ground cinnamon

Instructions Jump to Ingredients ↑

  1. Have ready a 13 x 9-in. baking pan and eight glass 8-oz Irish coffee mugs or other 8-oz mugs.

  2. Whisk half & half, pudding mix and cinnamon in a large bowl 2 minutes. Pour into baking pan; cover and freeze at least 3 hours, or until frozen hard.

  3. About 20 minutes before serving: Beat cream, sugar and vanilla in a medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Refrigerate until ready to use.

  4. Put coffee mugs in freezer. Remove mixture from freezer; leave at room temperature 15 minutes, or until it can be cut into large cubes. Place in food processor; pulse until smooth, scraping down sides occasionally. Divide among chilled mugs. Top with whipped cream; sprinkle with cinnamon and serve. Planning Tip: Can be made through Step 2 up to 2 weeks ahead.


Send feedback