Candy Cane Chocolate Mousse

• 1-1/2 ounce, weight Package Of Jello Sugar Free Chocolate Instant Pudding
• 1 cup Non-fat Milk
• 1/4 teaspoons Pure Peppermint Extract
• 1 tub (8 Oz. Size) Cool Whip, Fat Free, Divided
• 1-1/2 Tablespoon Candy Cane Pieces
• 4 whole Mini Candy Canes

1. In a bowl, mix pudding mix and milk, stir till smooth, add peppermint extract and stir.
2. Add 1 cup of Cool Whip and fold in till all the white is gone.
3. Time to layer:
4. In four 8 oz. glass cups or bowls, add about 1/4 cup of chocolate pudding. Next add about 1/4 cup of Cool Whip, then 1/4 cup of chocolate pudding, and finally about 1/4 cup of Cool Whip. Refrigerate for about an hour or so.
5. Top with a dollop of whipped cream, candy cane pieces and add 1 candy cane per cup.
6. Enjoy!
7. Makes 4 servings.
8. Calories per cup: 123, Fat: .01, Cholesterol: 1.2, Sodium: 357, Potassium: 101, Carbs: 25, Fiber: .5, Sugar: 7, Protein: 2.6

sugar, milk, ubc, canes

Taken from tastykitchen.com/recipes/desserts/candy-cane-chocolate-mousse/ (may not work)