Ingredients for Frozen Chocolate Oreo Souffles
- 2 cups milk
- Chocolate Instant Pudding
- Cool Whip Topping
- 1 (16 oz) package Oreo cookies
- Maraschino Cherries
- Paper
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How to Make Frozen Chocolate Oreo Souffles
- In a medium bowl, combine 2 cups of milk with 2 (3.9 oz) packages of instant chocolate pudding mix.
- Beat with a wire whisk for 2 minutes until smooth and creamy.
- Gently fold in 1 (8 oz) container of thawed whipped topping.
- Roughly chop 1 package (16 oz) of Oreo cookies.
- Spoon 2 tablespoons of the chopped Oreos into the bottom of each of eight paper drinking cups.
- Evenly cover the cookies with half of the pudding mixture.
- Repeat layers: add another 2 tablespoons of chopped Oreos, followed by the remaining pudding mixture.
- Cover the cups tightly with aluminum foil.
- Freeze for 5 hours, or until completely firm.
- Remove from the freezer 15 minutes before serving to allow them to soften slightly.
- Carefully peel away the paper cups to unmold the soufflés onto dessert plates.
- Top each soufflé with a maraschino cherry (optional).
- Store any leftover soufflés in the freezer in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
98g
Fat
40g
Carbs
15g
