A traditional frozen Italian dessert served in paper cups, this version of tortoni is made with peanut brittle, whipped topping and marshmallow creme.
What You Need
Original recipe yields 9 servings
1/2 cup crushed peanut brittle, divided
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/4 cup milk
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Reserve 2 Tbsp. of the peanut brittle for topping. Place marshmallow creme in medium bowl. Gradually add milk, beating with electric mixer on medium speed after each addition until well blended. Gently stir in the remaining peanut brittle and whipped topping.
Spoon evenly into 9 paper-lined medium muffin cups. Sprinkle with the reserved 2 Tbsp. peanut brittle.
Freeze 2 hours or until firm. Store leftover desserts in freezer.
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 tortoni each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.