Chocolate Cream Pie Dip
A quick chocolate cream pie–style dip made by folding whipped heavy cream into instant chocolate pudding prepared with nonfat milk. Chill briefly before serving.
Servings: 6 servings
Ingredients
Ingredients
- 1 approx 3.4 ounce boxinstant chocolate pudding mix
- 1 1/2 cupsnonfat milk
- 1/2 cupheavy whipping cream
Instructions
Instructions
- In a large bowl, whisk together 1 (approx. 3.4-ounce) box instant chocolate pudding mix and 1 ½ cups nonfat milk until smooth. Let sit 5 minutes to thicken to a soft-set.
- While the pudding is setting, pour ½ cup heavy whipping cream into a separate bowl. Using an electric mixer or a whisk, beat the cream until stiff peaks form.
- Add the whipped cream to the pudding in three additions, gently folding with a rubber spatula after each addition until mixture is uniform and no streaks remain. Take care not to overmix.
- Cover and chill the dip in the refrigerator for 30 minutes before serving.
- Serve chilled with dippers or spoon as a chocolate mousse.
Equipment
- Large Bowl
- Bowl
- Electric Mixer or Whisk
- Rubber spatula
- Refrigerator
Notes
Dipper ideas: fruit like strawberries or apples,pie crust dippers, pretzels or graham crackers, etc.
You can swap about half to one full container Cool Whip for the heavy whipping cream.
For a sugar free dip, use sugar free pudding mix and sugar free cool whip.
Store dip in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
You can swap about half to one full container Cool Whip for the heavy whipping cream.
For a sugar free dip, use sugar free pudding mix and sugar free cool whip.
Store dip in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.