One package (1.5 ounces) sugar-free instant chocolate pudding mix
Six packets artificial sweetener (equivalent to 1/4-cup sugar)
2 tablespoons baking cocoa
1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces light frozen whipped topping, thawed
In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth.
Fold in the whipped topping until smooth. Pour into a shallow 2-quart freezer container.
Cover and freeze for 30 minutes.
Stir with a wire whisk; return to freezer until ready to serve.
Recipe makes 12 servings Special Chocolate Ice Cream.
Nutrition information per 1/2-cup serving:
Exchange: 1 Nonfat Milk, 1/2 Starch, 1/2 Fat