Chocolate Truffle Ice Cream Cake by
Source: Cambrooke Foods
PER RECIPE PER SERVING
PHE 168 42
LEU 280 70
PROTEIN 5.7 1.4
CALORIES 1420 360
Ingredients
2 slices of CBF Baby Boule, Homestyle Sliced White Bread, or 2/3 of an Artisan Bread Roll toasted and chopped to a fine crumb*
1 pkg Chocolate Instant Pudding & Pie filling
2 c. Non-dairy Whipped topping (144g) like Cool Whip
5 tbs unsalted butter
Instructions
Crumb Layer
1. Mix together the melted butter and bread crumbs*. Press firmly into the bottoms of four mini individual dessert pans and set aside.
Chocolate Mousse Layer
Beat together the chocolate pudding mix and thawed Cool Whip with a wire whisk for 1 minute. Spread chocolate mixture evenly over top of each of the four prepared layered desserts and place immediately in freezer until frozen.
*Bread crumbs can be made by chopping the toasted bread into fine crumbs in a food processor. Then mix with enough melted butter to be able to press into the bottoms of each pan.
1. Mix together the melted butter and bread crumbs*. Press firmly into the bottoms of four mini individual dessert pans and set aside.
Chocolate Mousse Layer
Beat together the chocolate pudding mix and thawed Cool Whip with a wire whisk for 1 minute. Spread chocolate mixture evenly over top of each of the four prepared layered desserts and place immediately in freezer until frozen.
*Bread crumbs can be made by chopping the toasted bread into fine crumbs in a food processor. Then mix with enough melted butter to be able to press into the bottoms of each pan.
Servings: 4
Nutrition Information (per serving):| Protein | 1.4 g |