Choco-mint Butter Mint Freeze

Choco-mint Butter Mint Freeze


  • 1 vanilla pudding mix (four serving size)
  • 1/2 cup Katharine Beecher Butter Mints
  • 2 cups milk
  • 1/2 cup semi-sweet chocolate pieces
  • 1 cup whipping cream


Combine pudding mix, Butter Mints, and milk. Cook and stir until thickened and bubbly. Remove from heat. Cover surface with waxed paper; chill until partially set. Stir in chocolate pieces. In medium mixing bowl, whip cream to soft peaks; fold into pudding. Turn into a bowl and seal. Freeze firm. Spoon into dessert dishes.

Makes six servings.