Raspberry Ice-Cream Puddings

Name: Raspberry Ice-Cream Puddings
Ingredients: 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened; 415g can condensed milk; 1 1/2 cups frozen raspberries, defrosted; 250g finely grated dark chocolate

4 ingredients

6 steps

Ingredients

500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
415g can condensed milk
1 1/2 cups frozen raspberries, defrosted
250g finely grated dark chocolate

Directions

1

Beat Philly* for 2 3 minutes or until smooth.
2

Add condensed milk and raspberries then continue beating on high until well combined.
3

Make puddings in muffin pans by first sprinkling the bases of the pans with chocolate then pour on top the raspberry Philly* mixture.
4

Freeze until set.
5

Remove by running a hot knife around the edges of each muffin pan and place on individual serving plates and garnish with fresh flowers.
6

These ice cream puddings taste best if removed from the freezer 10 minutes before serving.