Chocolate pudding

Super Bowl Recipe-Football Dessert

1 (4 1/8-ounce) package ROYAL Instant Chocolate Pudding & Pie Filling
3 cups cold milk
1 1/2 cups heavy cream, whipped
1 (3 3/8-ounce) package ROYAL Instant Vanilla
Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine
1/3 cup of shredded coconut, optional
1 drop green food coloring, optional

In small bowl, prepare chocolate pudding according to package directions using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold. Spread pudding up side of mold; set aside.

In another small bowl, prepare vanilla pudding according to package directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup whipped cream. Spoon vanilla mixture into center of chocolate pudding. Evenly top with remaining chocolate pudding, encasing vanilla mixture. Cover; freeze at least 6 hours. In double boiler, over low heat, melt chocolate and margarine, mixing until smooth; set aside. If desired, tint coconut with food coloring; arrange on serving plate. Unmold football onto serving plate; remove plastic wrap.

Working quickly, spread chocolate over football. Garnish with remaining whipped cream.