xiaoxl/recipe_data huggingface dataset:
Fresh Watermelon Gazpacho
Category: soups-stews-and-chili
By Scott Koeneman

This soup is lightly sweet with just a little bite of heat from the jalapeno. The combination of both blended and diced melon and cucumber, plus the blueberries, also give it a nice contrast in texture.

Ingredients:
8 cups diced seeded watermelon, divided
1  cucumber - peeled, seeded, and diced, divided
1  jalapeno pepper, minced
3 tablespoons red wine vinegar
1 cup fresh blueberries

Directions:
Put 6 cups watermelon, 1/2 of the cucumber, jalapeno pepper, and vinegar in a blender; blend until smooth. Pour gazpacho into a large bowl and stir remaining watermelon and cucumber into soup. Refrigerate until chilled, at least 30 minutes. Divide gazpacho among 4 bowls and top each with blueberries.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 122.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 30.5 g
Sugars: 22.6 g
Dietary fiber: 2.5 g
Protein: 2.5 g
Sodium: 4.4 mg
Easy (And Tasty) Meatloaf


Ingredients:
ground beef, evaporated milk, ketchup, brown sugar, mustard

Directions:
Heat oven to 350 degrees.
In 8 by 4 inch loaf pan, combine first 3 ingredients; mix well (mixture will be very moist] Press evenly in pan.
Combine brown sugar, mustard, and ketchup in a small bowl. (We seem to double --  or triple the topping- It is so good!] Spoon over mixture.
Bake for 45 minutes.
Using spatulas, lift meat loaf from pan to a serving plate. (Because it will be in lots of liquid, mostly water if using lean ground beef].
Enjoy!
Rocky Road Pudding (Popsicles Info Included)


Ingredients:
sugar, salt, milk, evaporated milk, honey, egg, vanilla, mini marshmallows, maraschino cherries

Directions:
In med saucepan, combine sugar, cocoa and salt.
Whisk in milks and honey until smooth.
Cook over med heat, whisking constantly until mixture boils.
Cook, whisking constantly, for 1 minute.
Remove from heat.
In a small bowl, whisk eg until foamy.
Gradually whisk 1/4 cup of the pudding mixture into the egg.
Return egg mixture to saucepan, whisking constantly until blended.
Cook pudding over low-med heat, whisking constantly until slightly thickened, about 2 minutes.
Do NOT boil.
Remove from heat.
Stir in vanilla and almond extract.
Cool slightly.
Add 1/3 cup mini marshmallows, stirring until almost melted.
Pour pudding into a bowl.
Press plastic wrap directly on to surface of pudding, cool to room temperature.
Chill for 1 hour.
Divide pudding among cups and top with remaining marshmallows and cherries.
To Make Popsicles: spoon prepared pudding mix into plastic cups. Freeze until semi-firm, about 1 hour. Insert popsicle sticks into each cup and freeze until solid.
Birthday Cake Remix Ice Cream


Ingredients:
milk, vanilla, cream cheese, sugar, Cool Whip

Directions:
Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.
Add the Cool Whip and mix until combined.
Add the sprinkles and brownies (you can use store-bought or homemade brownies] and mix until combined.
Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.
Scoop into a freezable container and freeze.
Grandpa's Oyster Stew
Category: soups-stews-and-chili
By Madden Surbaugh

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Ingredients:
2 tablespoons butter
1 clove garlic, crushed
2  shallots, minced
½ cup dry sherry or dry white wine
24  freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Directions:
Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard. Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes. Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes. Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat. Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 805.7
Fat: 51.8 g
Saturated fat: 28 g
Carbohydrates: 46.4 g
Sugars: 6.3 g
Dietary fiber: 1.1 g
Protein: 35.9 g
Cholesterol: 294.9 mg
Sodium: 1148.3 mg
Grilled Swordfish Salad
Category: salad
By paul r.

This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.

Ingredients:
1 tablespoon olive oil
4 (8 ounce) swordfish steaks
2  ripe mangoes - peeled, pitted, and sliced
1 (10 ounce) bag baby spinach
8  cherry tomatoes, quartered
8  kumquats, trimmed and quartered lengthwise
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar

Directions:
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil. Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more. Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 581.2
Fat: 32 g
Saturated fat: 5.7 g
Carbohydrates: 26 g
Sugars: 17.9 g
Dietary fiber: 5.8 g
Protein: 47.9 g
Cholesterol: 87.5 mg
Sodium: 270.8 mg
Beetroot and Walnut Salad


Ingredients:
beetroots, Spanish onion, fresh coriander, of fresh mint, extra virgin olive oil, walnut oil, lemon juice, walnuts, rose water

Directions:
Steam or boil beetroot until tender.
Rub skin gently to peel, then cut into small dice size pieces.
Place in large bowl and add onion and fresh herbs.
In a separate bowl, combine oils and lemon juice and season.
Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.
Momos - Tibetian Steamed Dumplings


Ingredients:
flour, water, hamburger, onion, daikon radishes, spinach, garlic clove, ginger, spring onions, coriander leaves, salt, soy sauce, vinegar, fresh ginger, cherry tomatoes, coriander leaves, spring onion

Directions:
Mix flour and the water; knead and form into a ball.
Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
Bring a large steamer of water to the boil.
Cut dough into 12 - 18 pieces and roll into small flat circles.
Mash together all filling ingredients.
Place a spoonful of filling in the centre of each dough circle.
You can then easily fold in halft and crimp the edges to seal - you end up with a semi circle package.  Alternatively you can follow the instructions above.
Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
Make the dipping sauce by combining all ingredients. The chili oil is optional.
Mix the salsa together just before serving.
Festive Cocktail Meatballs


Ingredients:
ground beef, ketchup, egg, pepper, ketchup, brown sugar, tomato paste, soy sauce, cider vinegar

Directions:
Combine all the meatball ingredients in a large bowl, and mix well.
Shape into 1 inch meatballs, and place on a jelly roll pan.
Bake at 18 minutes or until brown.
Combine the sauce ingredients, heat over stove until heated through, or slightly bubbling.
Let cool for 3-5 minutes, and pour over meatballs.
Lemon Crinkle Cookies


Ingredients:
eggs, butter, lemon, icing sugar

Directions:
Poor cake mix into bowl., mix eggs, butter, lemon extract and zest together., Pour wet ingredients in with cake mix and stir., Roll into small balls and generously coat with icing sugar., Cook at 350'F for 9 minutes., Let cool and serve.
Chunky Vegetable Lentil Soup (Gluten-Free, Vegan)


Ingredients:
extra virgin olive oil, onion, garlic cloves, celery, carrots, sweet potato, kale, paprika, green lentils, water, crushed tomatoes, tomato paste, salt

Directions:
In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
Add minced garlic and sauté 2 more minutes.
Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.].
Add salt, infuse love and serve!
Chicken and Kiwi Salad


Ingredients:
celery, walnuts, low-fat mayonnaise, salt, lettuce leaves, kiwi fruits

Directions:
Combine chicken, celery, walnuts, mayo and salt., Line 2 plates with lettuce., Divide chicken mixture between plates., Garnish with kiwi slices.
Fresh Herb Tomato Sauce


Ingredients:
extra virgin olive oil, garlic clove, red pepper flakes, onion, tomato sauce, water, sugar, basil, oregano, thyme, parsley

Directions:
Heat the olive oil in a sauce pan over medium heat.
Add garlic, onion, and red pepper flakes (if using].
Cook until onion is translucent (about 2 - 3 minutes].
Add tomato sauce, water, and sugar.
Bring to a boil and then reduce to a simmer for about 10 minutes.
Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
Remove from heat and enjoy!
Alice's Rustic Country Bread


Ingredients:
whole wheat flour, bread flour, water, bread flour, water, honey, salt

Directions:
Stir together Sponge ingredients to form a stiff dough. Cover and let rest for at least 5 hours.
In mixing bowl with dough hook add the 4 cups of bread flour, 1-1/3 cups of water, 2TB honey and 2 tsp salt.
Cover with plastic wrap and let rise 2 hours.
After 2 hours, fold dough into itself and dump into an oiled bowl with the smooth side up and let rise with a dampened kitchen towel over it for 45 minutes.
In the meantime, preheat oven with tiles (or if you're using a stone preheat the stone in the oven to 450 degrees F.
After the 45 minutes second rise time is up, dump the dough onto a cornmeal dusted piece of parchment paper that you've put onto a cookie sheet. Open oven and slide the dough with the parchment paper onto the baking tiles. Spritz oven with water and close oven and bake about 35 to 40 minutes or until internal temperature of bread reaches 210 degrees F.
Caramel Apple Salad


Ingredients:
granny smith apples, Cool Whip, sugar, flour, egg, cider vinegar

Directions:
Mix sauce ingredients together.(sugar, pineapple flour, egg,vinegar].
Heat on stove until thick, stirring often.
Cool in refrigerator.
Fold together sauce, cool whip and peanuts. Fold in apples.
Sprinkle with peanuts and chill until served.
Double Sunflower Bread


Ingredients:
whole wheat bread flour, sunflower seeds, raw sugar, flax seed, allspice, instant yeast, warm water, salted butter, sunflower seeds

Directions:
In a large bowl (or in a stand mixer with the dough hook], combine flours, sugar, flaxseed, allspice and yeast, mixing well.
Stir in the warm water until it comes together into a shaggy dough. Let stand 10 minutes.
Beat in the butter until well incorporated, then knead (in the mixer or on a floured board] for 10 minutes.
Cover and let sit for 30 minutes.
Knead in the sunflower seeds, shape into a loaf and place into a greased loaf pan.
Cover and let rise 45 minutes.
Preheat oven to 375°F.
Bake loaf for 45 minutes, turn out of the pan immediately and cool on a wire rack.
Hippie Succotash


Ingredients:
light olive oil, corn, frozen corn, green onions, baby lima beans, fresh sage, salt, pepper

Directions:
Heat the oil in a skillet over a medium-high flame.  Add the corn, cooking until it's lightly browned, about 5 to 7 minutes.  Add the green onions and cook for a minute or so more.  Remove from heat.
Bring 6 to 8 cups of water to a boil in a large saucepan.  Add the lima beans and cook until tender, about 10 minutes.  Drain.
Add the lima beans and sage to the corn mixture.  Heat all the ingredients well over a medium-high flame.  Season to taste with salt and pepper, and serve.
Anise Sugar Cookies
Category: world-cuisine
By Dianashh

These anise cookies take me back to my childhood… They're crispy, sweet, and full of flavor! Serve with tea.

Ingredients:
3 cups all-purpose flour
1 tablespoon anise seeds
2 teaspoons baking powder
½ tablespoon fennel seeds
1 teaspoon baking soda
1 cup corn oil
1 cup white sugar
3  eggs
1 teaspoon vinegar
3 tablespoons sesame seeds, or as needed  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl. Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings. Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top. Bake in the preheated oven until golden, 15 to 20 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 124.7
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 13.9 g
Sugars: 5.6 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 15.5 mg
Sodium: 68.3 mg
Humpty Dumpty Eggs


Ingredients:
carrot, green onions, hard-boiled eggs, bacon, eggs, salt, cornmeal, salt

Directions:
In a 5 quart pot put 3 tablespoons of salt and 4 quarts of hot water.  Stir to dissolve the salt and add the eggs.  Bring to a boil and then boil for 10 minutes.  Remove the eggs to a basin of cold water.
While eggs are boiling, prepare the potatoes according to the directions on the package.  Mix the shredded carrots and thinly sliced green onions into the potatoes and set aside to cool.
Peel the eggs.  Spread some of the cooled potato mixture in the palm of one hand, about 1/8 inch thick.  Place an egg in the center of the hand and fold the potato mixture around the egg.  Use additional potato as necessary to complete coating the egg with the potato mix.
Whisk two eggs with 1/4 tsp salt in a pie pan.   Roll the coated egg in the whisked egg and roll in corn meal to coat.  Set on a baking dish.  Complete coating all the eggs.
Take a strip of bacon and wrap it around the middle of the coated  egg.  Let it overlap about an inch, and then fold the excess back and forth to make a bow.  Secure with a toothpick.  Do the same with all the eggs.
Heat vegetable oil to 375°F  Fry the eggs 2 at a time until the bacon is crisp, 4 to 5 minutes.  Do not overcrowd the eggs in the fryer.
Place the eggs on paper towels to drain and sprinkle each with a pinch of salt while hot.
Vegetarians can substitute soy bacon.
Ham & Cheese Baguette Toast


Ingredients:
eggs, milk, dried basil, salt, pepper, baguette, butter, parmesan cheese, swiss cheese

Directions:
Whisk first 5 ingredients together in a shallow bowl; dip bread into egg mixture to soak well.
Melt half the butter in a large non-stick skillet over medium heat; fry half of the bread, turning once, until puffed & golden, about 5 minutes.
Repeat with remaining butter & bread; arrange on a rimmed baking sheet.
Divide ham over bread & top with cheese; broil until bubbly & melted, about 2 minutes.
Sour Cream Rhubarb Coffee Cake
Category: desserts
By dcshoffman

This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!

Ingredients:
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter
½ cup brown sugar
1 cup sour cream
1  egg
1 teaspoon vanilla extract
2 cups chopped rhubarb
½ cup white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 263.5
Fat: 12.3 g
Saturated fat: 7.5 g
Carbohydrates: 35.2 g
Sugars: 17.6 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 44.3 mg
Sodium: 219.8 mg
Saffron Arroz Con Camarones (Saffron Rice With Shrimp)


Ingredients:
medium shrimp, water, Spanish olive oil, onion, green bell pepper, garlic cloves, tomato sauce, dry white wine, salt, fresh ground black pepper, saffron strands, ground cumin, dry oregano, bay leaf, short-grain rice

Directions:
Shell, devein and refrigerate shrimp.
Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes]. Discard the shells.
In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.
Staffordshire Oatcakes
Category: bread
By Patty Pelfrey

These are pancakes and a traditional favorite from the North Staffordshire area of England.  Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.

Ingredients:
1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon white sugar
1 (.25 ounce) envelope active dry yeast
2 ½ cups oat flour
2 cups whole wheat flour
1 teaspoon salt

Directions:
Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour. Heat a large griddle or two skillets over medium heat, and grease well.  Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve.  Best served immediately, but can be frozen and heated later.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 dozen

Calories: 164.6
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 30.5 g
Sugars: 2.6 g
Dietary fiber: 4.5 g
Protein: 6.5 g
Cholesterol: 2.4 mg
Sodium: 208.5 mg
Make Your Own Greek Yoghurt


Ingredients:
full-fat milk, plain yogurt, yoghurt

Directions:
Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge.
To make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar] and pour the yoghurt into a muslin or cheesecloth bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
Note:  I have now made this recipe using 2% milk and have achieved very good results.  Obviously, richness is lost, but so are calories (and fat]. ;-].
Pumpernickel Rye Bread
Category: bread
By Rodney

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Ingredients:
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 ½ tablespoons molasses
1 ½ cups unbleached bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup vital wheat gluten
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour. Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

Prep time: 25 mins
Cook time: 45 mins
Total time: 3 hrs 40 mins
Yields: 1 1.5 pound loaf

Calories: 150.9
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 27.7 g
Sugars: 2.5 g
Dietary fiber: 2.9 g
Protein: 6.2 g
Cholesterol: 0.4 mg
Sodium: 206.7 mg
Cauliettes Mushroom Gratin


Ingredients:
cauliflower, milk, vegetable broth, parmesan cheese, salt, garlic powder, cayenne pepper, cauliflower, onion, olive oil, mozzarella cheese

Directions:
Microwave Cauliettes covered for 6 minutes, until very soft. Split the Cauliettes in half and use half for the sauce and half for the main ingredients. Sauté onion until soft, then set aside. Sauté mushrooms in olive oil until slightly brown, then set aside.
Pre-heat oven to 350°F. Purée all the sauce ingredients in food processor or blender until very smooth. Set aside.
Mix cooked Cauliettes, cooked onions, and cooked mushrooms with sauce. Spread in shallow baking dish (8” to 10” diameter].
Sprinkle cheese on top. Bake for 20 minutes, until bubbling at edges and starting to turn golden brown on top.
For freeze ahead: Prepare as above using two 2-quart casserole dishes. Allow dish to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 minutes or until warmed. Sprinkle with extra cheese before serving if desired.
Pasta With Broccolini and Feta


Ingredients:
whole wheat pasta, garlic, feta cheese, pine nuts, fresh basil

Directions:
Cook pasta and drain., In a pan, sprayed with non-stick cooking spray, sautee the broccolini., Snip the peppers, and add along with the roasted garlic and pine nuts., When heated through, mix with pasta and add feta cheese.
Snicker Bar Pie


Ingredients:
low-fat vanilla ice cream, Cool Whip Free, crunchy peanut butter, sugar-free instant chocolate pudding mix

Directions:
Soften ice cream., Mix all ingredients into ice cream., Put into an 8x8 pan or pie plate and freeze., Cut into 9 pieces.