2 c. chocolate pudding ( can use instant ) 1/2 c. plain malted-milk powder 2 c. frozen whipped topping, thawed Magic Shell chocolate topping 10 paper cups or muffin liners
In a large bowl, whisk together pudding and malt powder. Gently whisk in whipped topping until completely blended. Pour Magic Shell into ten paper cups or paper-lined muffin pan. Divide chocolate mixture among lined cups. Place a stick in each cup. Freeze for three hours. Makes ten.
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