I made this as a kid friendly dessert contribution for a pot-luck I attended. It was very popular with the kids (and some adults :). You could add butterscotch, strawberry, pineapple, or other traditional ice cream sundae toppings if you wish - you could even make it with ice cream. I chose pudding because it would hold up better at room temperature.
Ingredients:
- graham cracker or chocolate crumb pie crust
- hot fudge ice cream topping
- 1 large box instant chocolate or vanilla pudding mix
- 4 cups milk
- 8 oz. Cool Whip
- ice cream sprinkles
- maraschino cherry
Directions:
Combine pudding mix with milk and chill.
Layer 1/2 cup of fudge topping over pie crust. Layer pudding over fudge, then heap cool whip over the pudding. Place in freezer for at least 2 hours. Remove from freezer about 15 minutes before serving. Drizzle room temperature fudge topping over the top and dust the top with sprinkles. Place maraschino cherry in the center.
Servings:
8-10
Prep Time:
2 1/2 Hours
Cooking Time:
0 Minutes
By Stephanie from Hillsboro, OR
