Serves: 4
Total Calories: 647
1. In medium bowl beat milk and pudding mix with wire whisk for 2 minuts. Let stand for 5 minutes.
2. Reserve 8 wafers for igloo doors. Place 1 wafer in bottom of four 6-ounce custard cups. Use 5 more wafers to line sides of each cup, breaking to fit, if necessary.
3. In small bowl crumble remaining wafers. Stir in chocolate morsels and nuts.
4. Fill cups about halfway with pudding. Sprinkle with nut mixture. Top with remaining pudding and nut mixture, lightly pressing nut mixture into pudding. Cover and freeze at least 4 hours or until firm.
5. Let stand at room temperature for 10 minutes. Unmold onto serving plates. Frost tops and sides with whipped topping. For each igloo, sandwich 2 wafers together and press into side of igloo for door. Frost door with whipped topping. Serve immediately.
NOTE: If desired, sprinkle igloos with flaked coconut.
This Ernie's Icy Igloos recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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