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Candy Cane Chocolate Mousse
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Description
No better time to start of the holiday season with a festive treat that is easy to make, smooth and oh so good!
Ingredients
- 1-½ ounce, weight Package Of Jello Sugar Free Chocolate Instant Pudding
- 1 cup Non-fat Milk
- ¼ teaspoons Pure Peppermint Extract
- 1 tub (8 Oz. Size) Cool Whip, Fat Free, Divided
- 1-½ Tablespoon Candy Cane Pieces
- 4 whole Mini Candy Canes
Preparation
In a bowl, mix pudding mix and milk, stir till smooth, add peppermint extract and stir.
Add 1 cup of Cool Whip and fold in till all the white is gone.
Time to layer:
In four 8 oz. glass cups or bowls, add about 1/4 cup of chocolate pudding. Next add about 1/4 cup of Cool Whip, then 1/4 cup of chocolate pudding, and finally about 1/4 cup of Cool Whip. Refrigerate for about an hour or so.
Top with a dollop of whipped cream, candy cane pieces and add 1 candy cane per cup.
Enjoy!
Makes 4 servings.
Calories per cup: 123, Fat: .01, Cholesterol: 1.2, Sodium: 357, Potassium: 101, Carbs: 25, Fiber: .5, Sugar: 7, Protein: 2.6
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