Frozen Pudding Heart Dessert Recipes

Steps:

• Place folded aluminum foil strip as divider down center of heart-shaped mold.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Pour half of the pudding mixture into one side of mold.
• Add enough red food coloring to remaining pudding mixture to tint it desired shade of pink; pour into remaining half of mold. Carefully remove foil. Freeze 4 hours or overnight until firm. Unmold onto serving plate. Decorate with icing as desired. Store leftover dessert in freezer.

Steps:

• Take a popsicle stick and pierce the cover of the pudding pack.
• Repeat.
• Stick all 4 pudding packs in the freezer.
• When you're ready to eat, just peel off the cover, let thaw for a few minutes and remove from package. Enjoy!

Steps:

• Pour cold milk and cold heavy cream into a cold bowl.
• Add pudding mix and sugar.
• With electric mixer at low speed, beat until just blended, about 1 minute.
• Pour into shallow pan and freeze until firm, about 4 hours.
• Let stand at room temperature 15 minutes before serving.
• *With coconut cream flavor instant pudding, omit sugar.
• NOTE: Mixture may also be poured into 8x4-inch loaf pan and frozen until firm, about 6 hours. Unmold and slice to serve.

Steps:

• Bring corn syrup and water to a boil.
• Remove from heat and stir in chocolate chips and vanilla.
• (Reserve 2 tablespoons to decorate the top later if you wish.) Cool.
• Break up chocolate wafers with your fingers and pulverize in the blender.
• Melt butter and mix well with the crushed wafers in a small bowl.
• Press into an 8" pie plate.
• With an electric mixer, beat cream until stiff.
• Add condensed milk and cooled chocolate mixture.
• Beat mixture until stiff.
• Stir in nuts with a rubber spatula.
• Pour into prepared pie shell.
• Freeze.