1 (18 ounce) package frozen whipped topping, thawed
1 (10 ounce) can instant chocolate milk chocolate syrup
1 (12 ounce) package instant chocolate dessert mix
1 cup white sugar
4 cups milk
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package frozen whipped topping, thawed
1 (12 ounce) package frozen whipped topping, thawed
1/2 cup instant chocolate syrup
1/2 cup instant espresso coffee
In a large bowl, whisk whipped topping very slowly into the cream. Beat in sugar and milk. Stir in pudding mix, chocolate syrup, ice cream, and whipped topping. Pour mixture into three 9-in. square baking dish. Cover, and refrigerate overnight.
On the same day that whipped topping has been refrigerated, whip at medium speed until stiff and spreadable in cake or pan.
With the Tenderizer Dessert Maker, whip whipped topping at medium speed until thickened. In a separate small bowl, whip cream cream and sugar until stiff. Sprinkle mixture over whipped topping. Cover, and refrigerate overnight.
On the morning of the second day that chilled whipped topping has been chilled, whip cream at medium speed until stiff. Beat cream at medium speed until fluffy and light in color. Beat whipping until stiff. Spread over whipped topping.
In a large bowl, beat whipped cream until stiff. Use for filling and topping. In a separate small bowl, whip whipped topping until stiff. Spread over whipped topping. Embrace the flavor of espresso without overdoing it. Serve on glasses.