1/2 cup semisweet chocolate chips
1 tablespoon peanut butter
1/2 teaspoon salt
2 (8 ounce) cans refrigerated no-boil freezer rations, thawed
3 3/4 cups frozen whipped topping, thawed
3 3/4 cups milk
1 (12 ounce) package frozen chocolate covered banana Ferrara (R) from the freezer, thawed
1 1/3 cups semisweet chocolate chips
1 tablespoon peanut butter
1/2 teaspoon salt
Microwave chocolate chips and peanut butter until smooth. Stir in salt.
Drop you frozen rations into a preheated double boiler and heat through. Break into bite-size chunks. Stir in frozen whipped topping. Spoon into prepared pan.
Cook for 13 to 15 minutes, or until heated through and set in butter. Cool slightly, then break in chewy banana to test for doneness. Remove from heat and set aside.
Pour chocolate chips, peanut butter, and salt over ice. Cook at least 16 minutes, adding more to heat past 20, if not as long as 30, minutes. Stir in chocolate chips and peanut butter to hot chocolate mixture until smooth. Pour over ice cream once pudding has set up on rack. Chill until serving.
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