3.9oz package chocolate instant or cook-and-serve pudding & pie filling mix
2 cups Half & Half
2 cups Whipped Cream Aerosol
¼ cup chopped Crème de Menthe thins
Fresh mint leaves or crème de menthe chocolate candies for garnish
Combine pudding mix and half & half in a medium bowl. Prepare according to package directions. Cover and refrigerate for at least 30 minutes. Just before serving, spray a generous covering of whipped cream into each of the 4 stemmed dessert glasses.
Tropical Fruit Parfait
3 drops Coconut extract
6 oz. Whole or Lowfat Vanilla Yogurt
Half a banana, sliced into coins
¼ cup chopped Mango
2 tablespoons Whipped Cream Aerosol
1 teaspoon shredded sweetened coconut, toasted if desired.
Add coconut extract to yogurt and mix well. Spoon half the yogurt into a glass, and then top with half of the banana and half of the mango. Repeat layering with the remaining yogurt, banana, and mango. Top with whipped topping and coconut shreds.