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Two Points Football
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Two Points Football

6 Hr(s) 45 Min(s)
45 Min(s) Prep
6 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
3 cups cold milk, divided
1-1/2 cups whipping cream, whipped, divided
1/2 cup creamy or chunky peanut butter
4 squares (1 oz.) semi-sweet baking chocolate
2 Tbsp. margarine or butter
1/3 cup shredded coconut, optional
1 drop green food coloring, optional
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Let's Make It
1
Prepare chocolate pudding according to package directions using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold, spreading up side of mold; set aside.
2
Prepare vanilla pudding according to package directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup whipped cream. Spoon vanilla mixture into center of chocolate pudding. Evenly top with remaining chocolate pudding, encasing vanilla mixtur e. Cover; freeze at least 6 hours.
3
Melt chocolate and margarine or butter in double boiler over low heat, mixing until smooth; set aside. If desired, tint coconut with food coloring; arrange on serving plate. Unmold football onto plate; remove plastic wrap. Working quickly, spread cho colate over football. Garnish with remaining whipped cream. Serve immediately or freeze until serving time. Let stand at room temperature 20 minutes for easier slicing.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* 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.
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