Chocolate Ice Cream Pudding Dessert
A crispy gluten free graham cracker crust covered with a fluffy layer of chocolatey goodness. Top it off with cool whip for a delicious dessert you're gonna love.
Equipment
- Ninja blender or food processor
- KitchenAid mixer with flat beater attachment
- 9 X 13 pan
- potato peeler (used for making optional curly chocolate sprinkles)
Ingredients
Crust
- 1 box Schar gluten free graham crackers yields about 1 1/2 cups cracker crumbs
- 6 T melted butter
- 1/4 c sugar
Filling
- 2 pkgs (3.9 oz) instant chocolate pudding
- 2 c milk
- 4 c softened vanilla ice cream
Topping
- 8 oz Cool Whip
- 3 squares Hershey's chocolate (optional)
Instructions
Crust
- Preheat oven to 350°. Use Ninja to crush crackers into tiny crumbs.
- Add melted butter and sugar to Ninja and blend with crumbs. Spray 9 x 13 pan with cooking spray. Press crust firmly into bottom of pan. Bake 8-10 minutes at 350°. It will be light brown and bubbly in appearance. Watch closely to prevent burning.
Filling
- Allow ice cream to sit out at room temperature for about 20-25 minutes until slightly soft. Do not allow excessive melting to occur. Combine ice cream, milk, and pudding in KitchenAid mixing bowl. Before beating with mixer, stir partially with wooden spoon to prevent splashing of ingredients. Allow to sit and thicken for 5 minutes. Using flat beater attachment, beat mixture on low speed until smooth and well combined.
- Pour pudding mixture evenly over cooled crust.
- Refrigerate for an hour then top with cool whip. I use the potato peeler and a Hershey bar to make cute little curly chocolate chunks for the top. Store in refrigerator. Keeps very well in fridge for 3 days.
