Pudding Ice Cream

2 cups Deans® cold light cream or half and half
1 pkg Jell-O® Vanilla or Chocolate Flavor Instant Pudding and Pie Filling
1 8oz frozen Cool Whip® Whipped topping, thawed

Pour cream into bowl, add pudding mix and beat at low speed until well blended, 2 minutes. Let stand 5 minutes. Fold in whipped topping. Pour into 2-quart. covered plastic container; freeze until firm, about 6 hours.

Makes 12 servings

VARIATIONS:

Toffee Crunch Pudding Ice Cream:
Prepare Pudding Ice Cream as directed, using Vanilla Flavor pudding mix and fold in 2/3 cup crushed chocolate-covered toffee bar with the whipped topping.

Rum Raisin Pudding Ice Cream:
Prepare Pudding Ice Cream as directed, using Vanilla Flavor pudding mix. Soak 1/2 cup chopped raisins in 2 Tbsp. rum; fold in with the whipping topping.

Rocky Road Pudding Ice Cream:
Prepare Pudding Ice Cream as directed using Chocolate Flavor pudding mix and fold in 1 cup miniature marshmallows and 1/2 cup chopped walnuts with the whipping topping.

Cinnamon Walnut Pudding Ice Cream:
Prepare Pudding Ice Cream as directed using Vanilla Flavor and add 2 Tbsp. light brown sugar and 1/2 tsp. cinnamon to pudding mixture. Add 1/2 cup
finely chopped walnuts with whipped topping.

Fruit Pudding Ice Cream:
Prepare Pudding Ice Cream as directed using Vanilla Flavor. Fold in 1 cup
pureed fruit (strawberry, peaches or raspberries) with the whipped topping.

Chocolate Chip Pudding Ice Cream:
Prepare Pudding Ice Cream as directed using Chocolate Flavor. Fold in 3/4 cup Bakers Real Semisweet Chocolate Chips with the whipped topping.