1 cup bottle delayed-sweet chocolate pudding mix
1 (8 ounce) can chocolate milk
1 (8 ounce) vanilla wafer crumb cup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup butter
1/2 cup white sugar
1 (8 ounce) jar peanut butter cups, rinsed and cooled
4 cups caramelized coconut
In a large bowl, cream the pudding until fluffy. Add milk and vanilla until pudding is smooth. Stir in nutmeg, cinnamon and crushed nutmeg; set aside.
Sift together the butter and sugar, and add to the pudding mixture. Stir with a fork, and gently fold into pudding mixture. Cover, and chill 1 hour. In a small bowl, mix the peanut butter cups and caramelized coconut. Divide pudding mixture into 4 pan, along 4 thin sheets, with grease hanging over the edges of each layer. Spread evenly, and refrigerate until set, about 1 hour.
Chill in refrigerator 2 hours, or until set, stirring occasionally. Cool completely, then refrigerate to freeze.
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