Peanut Butter Choc. Mousse Or Ice Cream - cooking recipe

Ingredients
    1 can evaporated milk (lite)
    2 envelopes hot cocoa mix
    2 Tbsp. creamy peanut butter
    1 envelope Dream Whip
    1/2 c. cold milk (for Dream Whip)
Preparation
    Heat
    but
    do
    not
    scald
    milk;
    stir in cocoa powder. Blend in creamy peanut butter, a small amount at a time until mixture is slightly thickened.
    Cool in refrigerator.\tPrepare Dream
    Whip, beating
    to
    soft peaks.
    Gently blend into cool cocoa-peanut butter mix.
    Freeze in small capacity freezer or Donvier ice cream maker.
    A portion of the unfrozen mix can be used as a mousse for immediate serving or topping for cake.

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