Place folded aluminum foil strip as divider down center of heart-shaped mold.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Pour half of the pudding mixture into one side of mold.
Add enough red food coloring to remaining pudding mixture to tint it desired shade of pink; pour into remaining half of mold. Carefully remove foil. Freeze 4 hours or overnight until firm. Unmold onto serving plate. Decorate with icing as desired. Store leftover dessert in freezer.
Prepare as directed, using JELL-O White Chocolate or Cheesecake Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 4g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 37g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 7 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.