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Hershey's Dessert Kit, Chocolate Mousse, No Bake
Hershey's Dessert Kit, Chocolate Mousse, No Bake
1 ct
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About
Details
Since 1894. Just add milk & butter.
• See panel for prepared nutrition.
Ingredients
Filling Mix (sugar, Modified Cornstarch, Cocoa [processed With Alkali], Sodium Phosphate, Tetrasodium Diphosphate, Natural And Artificial Flavor, Salt, Artificial Color, Mono- And Diglycerides, Red 40, Yellow 5, Blue 1, Caramel Color), Crust Mix (enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa [processed With Alkali], Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Fudge Topping (sugar, Soybean Oil, Cocoa [processed With Alkali], Cocoa, Palm Oil, Cornstarch, Soy Lecithin, Salt, Vanilla Extract)
Directions
What You Need: 3 tbsp. butter or margarine, melted. 2 cups cold milk (for best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk). 1. Combine: Combine crust mix and butter. Press onto bottom and up the sides of a 9-inch round pie plate. 2. Beat: Beat filling mix and milk with mixer on low speed 30 sec., then on medium speed 3 min. (Filling will be thick). Spoon & Drizzle: Spoon filling over crust and spread evenly. Knead chocolate sauce pouch for 1 min. Drizzle chocolate sauce over dessert. Refrigerate 1 hour. Cut dessert into 8 pieces. Refrigerate any leftovers.
Tips: Make Serving Easy: Dip pie plate, just to rim, in hot water 30 seconds for easier cutting and serving. To Double Recipe: Prepare in 13 x 9-inch pan, using 2 pkg. dessert mix, and doubling butter and milk. Mini Cheesecakes: 1. Mix crust ingredients as directed; press onto bottoms of 12 paper-line muffin cups. 2. Prepare filling as directed; spoon into prepared cups. 3. Refrigerate 1 hour before serving. Refrigerate any leftovers.
Warnings
Contains: wheat, soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 7g9%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 380mg17%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g7%
- Sugars 21g
- Protein 2g
Details
Since 1894. Just add milk & butter.
• See panel for prepared nutrition.
Ingredients
Filling Mix (sugar, Modified Cornstarch, Cocoa [processed With Alkali], Sodium Phosphate, Tetrasodium Diphosphate, Natural And Artificial Flavor, Salt, Artificial Color, Mono- And Diglycerides, Red 40, Yellow 5, Blue 1, Caramel Color), Crust Mix (enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa [processed With Alkali], Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Fudge Topping (sugar, Soybean Oil, Cocoa [processed With Alkali], Cocoa, Palm Oil, Cornstarch, Soy Lecithin, Salt, Vanilla Extract)
Directions
What You Need: 3 tbsp. butter or margarine, melted. 2 cups cold milk (for best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk). 1. Combine: Combine crust mix and butter. Press onto bottom and up the sides of a 9-inch round pie plate. 2. Beat: Beat filling mix and milk with mixer on low speed 30 sec., then on medium speed 3 min. (Filling will be thick). Spoon & Drizzle: Spoon filling over crust and spread evenly. Knead chocolate sauce pouch for 1 min. Drizzle chocolate sauce over dessert. Refrigerate 1 hour. Cut dessert into 8 pieces. Refrigerate any leftovers.
Tips: Make Serving Easy: Dip pie plate, just to rim, in hot water 30 seconds for easier cutting and serving. To Double Recipe: Prepare in 13 x 9-inch pan, using 2 pkg. dessert mix, and doubling butter and milk. Mini Cheesecakes: 1. Mix crust ingredients as directed; press onto bottoms of 12 paper-line muffin cups. 2. Prepare filling as directed; spoon into prepared cups. 3. Refrigerate 1 hour before serving. Refrigerate any leftovers.
Warnings
Contains: wheat, soy.
Common questions
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