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Ingredients
- 1 pkg. chocolate pudding
- 1 teaspoon vanilla
- 1 dozen macaroons, dry and crumbled
- 1 c. cream, whipped
Method
- Prepare pudding as directed on package, except use 2 1/2 c. of lowfat milk instead of 2 c. called for.
- When cold, add in vanilla and crumbled macaroons.
- Mix well.
- Put in refrigerator tray and freeze to mush.
- Then blend in whipped cream and freeze at coldest point about 1 1/2 to 2 hrs, stirring after about 20 min.
- Serve in parfait glasses with a swirl of whipped cream and sprinkled nuts on top.
- Serves six.
