Ingredients
- 8 oz whipped topping (thawed)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup powdered sugar
- 12 oz semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- In a mixing bowl, combine whipped topping and instant pudding mix, folding until well blended.
- Gradually add powdered sugar and mix until a thick, dough-like consistency forms.
- Line a tray with parchment paper and spread the mixture evenly.
- Freeze for 30–45 minutes until firm.
- Cut into small squares or bars.
- Melt chocolate chips with vegetable oil in the microwave in intervals, stirring until smooth.
- Dip each piece into melted chocolate, coating completely.
- Place coated candies on parchment paper and allow chocolate to set.
- Refrigerate or leave at room temperature until firm, then serve.
Notes
- Ensure whipped topping is fully thawed before mixing.
- Freeze mixture well for easier cutting and dipping.
- Use dark or milk chocolate for different flavor profiles.
- Add peppermint extract for a flavored variation.
- Top with nuts, coconut, or cookie crumbs before chocolate sets.
- Store in refrigerator up to 5 days.
- Freeze for up to 2 months for longer storage.
- Best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 11g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
