1(4 serving)pkg. Jell-O SF chocolate cook&serve pudding 2/3 cup Carnation nonfat dry milk powder 1 cup water 1 teaspoon vanilla extract 1/2 cup(1 ounce) mini marshmellows 1(6ounce) Keebler butter-flavored piecrust 2 cups FF and SF vanilla ice cream, slightly softened 2 tablespoons (1/2 ounce) chopped pecans 1/2 cup cool whip lite 4 maraschino cherries, halved
In a medium saucepan, combine dry pudding mix and dry milk powder. Add water. Mix well to combine. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Remove from heat. Stir in vanilla extract and marshmellows. Mix well until mixture is smooth. Cool 10 minutes. Spoon ice cream into piecrust. Drizzle chocolate mixture evenly over the ice cream. Sprinkle pecans over top. Evenly drop Cool Whip Lite by 1 tablespoon to form 8 mounds. Place 1.2 cherry in center of each mound. Freeze til firm, at least 4 hours. Let set at room temperature at least 15 minutes before serving. Cut into 8 pieces.
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