Shelly's Recipe

MOCHA HAZELNUT SYMPHONY

Category: Desserts

Hazelnut Custard Sauce:
1 (3.4-oz) pkg vanilla instant pudding and pie filling mix
2 cups milk
1/2 cup hazelnut-flavored liquid coffee creamer

Dessert:
1 carton (14 fl. oz) coffee ice cream
8 small pieces prepared brownies
1/3 cup chocolate-flavored syrup
1/4 cup coarsely chopped toasted hazelnuts
Chocolate-covered coffee beans, if desired

Prepare vanilla pudding mix according to package directions, using 2 cups milk. Spoon 1 cup pudding into small bowl; add coffee creamer; mix well. Refrigerate sauce until serving time. Remaining pudding can served at another time.*

To serve, spoon about 1/3 cup sauce onto each dessert plate. Place 3 small scoops (about 2 tbsp each) ice cream on each plate. Arrange 2 brownie pieces on each plate, leaning them against ice cream. Drizzle plates with chocolate syrup; sprinkle with hazelnuts. Garnish wit chocolate-covered coffee beans, if desired. Serves 4