Frozen Chocolate "Soufflés" Recipe -
Frozen Chocolate "Soufflés" Recipe
  • READY IN 5+ hrs

Frozen Chocolate "Soufflés"

Recipe by  

"This is one of our most fun and easy frozen desserts. Made as individual servings in paper cups, when you peel off the paper cup, you're left with a surprisingly impressive presentation. As for the taste - chocolate and OREO - need we say more?"

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Original recipe makes 8 souffles Change Servings
  • PREP

    10 mins

    5 hrs 25 mins


  1. Beat pudding mix and milk in medium bowl with whisk 2 minutes. Gently stir in COOL WHIP.
  2. Spoon 2 tablespoons chopped cookies into each of 8 (8- to 9-ounce) paper drinking cups. Cover evenly with half the pudding mixture. Press gently with back of spoon to eliminate air pockets. Repeat layers. Cover with foil.
  3. Freeze 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry.
Kitchen-Friendly View


  • Healthy Living: Save 80 calories per serving by preparing with JELL-0 Chocolate Fat Free Sugar Free Instant Pudding, fat-free milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Chocolate Sandwich Cookies.
  • Variation: Prepare using JELL-O Vanilla Flavor Instant Pudding and CHIPS AHOY! Cookies.
  • Nutrition Information Per Serving: 310 calories, 10g total fat, 5g saturated fat, 5mg cholesterol, 600mg sodium, 51g carbohydrate, 1g dietary fiber, 36g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 10%DV iron.

Reviews More Reviews

Jul 02, 2013

It's a good dessert if you are having a craving for something fluffy and chocolate without having to turn the oven on (and super easy to make). Instead of using the cups, I had some leftover cupcake liners that I needed to use. The recipe provided makes about 16 cupcake "Soufflés." I also ran out of cherries partway through and used strawberries to decorate. The oreo crust is a bit too dry though and doesn't hold together well so it's a bit messy, so I will most likely add some butter to it to make a more cohesive crust. The key to the "batter" is to make sure you don't overwork the cool whip with the pudding mixture or else it will just lie flat instead of fluffy like normal soufflés.


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