In the 1960s, there was a little box of powdered mix called Whip ‘n Chill which was mixed with water to make a very light and delicious mousse-like dessert. On the rare occasions when my mother-in-law came for supper, I struggled to find something she would eat. She didn’t like my cooking but one thing she seemed to enjoy was Whip ‘n Chill so that was always our dessert when Grandma Mary visited.
Whip ‘n Chill has been out of the regular grocery stores for many years and for a time could only be purchased at the Vermont Country Store. Now, they no longer have it, but it is sold in bulk on Amazon.com at a pretty hefty price. For our purposes, my version will do just fine. If Grandma Mary were still with us, I wonder if she would like it.
SORT OF LIKE WHIP ‘N CHILL
- 1 envelope (¼ oz.) unflavored gelatin
- 2 cups milk, divided
- One 3.4 oz. package of Cook and Serve Chocolate Pudding (not instant pudding)
- 2 cups frozen whipped topping, thawed (Cool Whip)
Soak gelatin in ¼ cup of cold milk. When dissolved, place in a medium saucepan with the remainder of the milk and the chocolate pudding mix. Whisk over medium high heat, stirring constantly, until mixture comes to a full boil. Remove from heat and allow to cool completely.
Whisk the whipped topping into the pudding mixture and spoon into six dessert dishes. Cover and chill for an hour.
Makes 6 servings.