“This is a recipe I haven't tried yet. (In an effort to save room & get my larce collection of recipes under control I'm posting them here.) This sounds like a great treat for the summer time and easy to serve in their own individual cones! Note: The "cooking" time is actually the freezer time. And the prep time I estimated to include the 15 minute standing time prior to serving.”
READY IN:
6hrs 20mins
SERVES:
12-15
YIELD:
12-15 cones
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl whisk together the peanut butter and 1/4 c of the milk until smooth. Fold in cool whip; set aside.
  2. In another medium bowl combine the remaining milk and the pudding mix. Using a whisk or electric mixer on low speed, mix for 2 minutes or until well blended.
  3. Transfer to a freezer container; top with peanut butter mixture. Gently fold two mixtures together to marble. Cover and freeze for 6-24 hours.
  4. To serve, let stand at room temperature for 15 minutes. Scoop mixture into ice-cream cones.

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