Bermuda Parent Bermuda Parent Spring 2015 | Page 45

Jell-O Frozen
Pudding Pops
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant
Pudding
• 2 cups cold milk
• 1 cup thawed COOL WHIP Whipped
Topping
Double Chocolate Mousse
• 1-1/2 cups regular or skim milk, divided
• 2 oz. BAKER’S Semi-Sweet Chocolate
• 1 pkg. (1.4 oz.) JELL-O Chocolate
Regular or Sugar Free Instant Pudding
• 2 cups thawed COOL WHIP FREE
Whipped Topping, divided
• 1/2 cup fresh raspberries
Baker’s One Bowl
Chocolate Cake
• 1-1/2 pkg. (4 oz. each) BAKER’S Semi-
Sweet Chocolate, broken into pieces
• 3/4 cup (1-1/2 sticks) butter or
margarine
• 1-1/2 cups sugar
• 3 eggs
• 2 teaspoon vanilla
• 2-1/2 cups flour, divided
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups water
Baker’s One Bowl
Chocolate Frosting
• 1 pkg. (4 oz.) BAKER’S Unsweetened
Chocolate
• 1 lb. powdered sugar
• 1/2 cup butter or margarine, softened
• 2 teaspoon vanilla
• 1/3 cup milk
BEAT pudding mix and milk in medium
bowl with whisk 2 min. Stir in COOL WHIP.
SPOON into 6 paper or plastic cups. Insert
wooden pop stick or plastic spoon in center
of each cup.
FREEZE 4 hours or until firm. Remove from
cups before serving.
MICROWAVE 1 cup milk and chocolate
in large microwaveable bowl on HIGH 2
min.; whisk until chocolate is melted. Add
remaining milk and dry pudding mix; beat 2
min. Refrigerate 20 min.
WHISK in 1-1/2 cups COOL WHIP; spoon
into 6 dessert dishes.
TOP with remaining COOL WHIP and
berries
HEAT oven to 350°F.
MICROWAVE chocolate and butter in large
microwaveable bowl on HIGH 2 min. or
until butter is melted. Stir until chocolate is
completely melted. Stir in sugar. Add eggs,
1 at a time, beating with electric mixer on
low speed after each addition until well
blended. Add vanilla; mix well.
ADD 1/2 cup of the flour, the baking soda
and salt; beat until well blended. Add
remaining 2 cups flour alternately with
water, beating until well blended after each
addition. Pour evenly into 2 greased and
floured 9-inch round cake pans.
BAKE 35 min. or until toothpick inserted in
centers comes out clean. Cool in pans 10
min.; remove from pans. Cool completely
on wire racks. Spread with your favorite
frosting, if desired.
MICROWAVE chocolate in large
microwaveable bowl on HIGH 1-1/2 min.,
stirring every 30 sec. Stir until chocolate is
completely melted. Cool 5 min.
ADD sugar, butter and vanilla. Gradually
add milk, beating constantly with mixer on
low speed until blended.
BAKER’S and JELL-O are available in your
favourite supermarket.
For more delicious recipes, check out www.kraftrecipes.com
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2/13/15 3:41 PM