Two Points Football

• 3 cups cold milk, divided
• 1-1/2 cups whipping cream, whipped, divided
• 1/2 cup creamy or chunky peanut butter
• 4 squares (1 oz.) semi-sweet baking chocolate
• 2 Tbsp. margarine or butter
• 1/3 cup shredded coconut, optional
• 1 drop green food coloring, optional

1. Prepare chocolate pudding according to package directions using 1 1/2 cups milk.
2. Fold in 1 cup whipped cream.
3. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold, spreading up side of mold; set aside.
4. Prepare vanilla pudding according to package directions using 1 1/2 cups milk and peanut butter.
5. Fold in 1 cup whipped cream.
6. Spoon vanilla mixture into center of chocolate pudding.
7. Evenly top with remaining chocolate pudding, encasing vanilla mixtur e. Cover; freeze at least 6 hours.
8. Melt chocolate and margarine or butter in double boiler over low heat, mixing until smooth; set aside.
9. If desired, tint coconut with food coloring; arrange on serving plate.
10. Unmold football onto plate; remove plastic wrap.
11. Working quickly, spread cho colate over football.
12. Garnish with remaining whipped cream.
13. Serve immediately or freeze until serving time.
14. Let stand at room temperature 20 minutes for easier slicing.

cold milk, whipping cream, chunky peanut butter, squares, margarine, shredded coconut, coloring

Taken from www.kraftrecipes.com/recipes/two-points-football-53862.aspx (may not work)