An absolute winner in our house! Since I have a 2-quart ice cream freezer, I had to use half of the Cool Whip, half of the condensed milk, and a quart of chocolate milk. We tried adding Hershey's Dark Chocolate Syrup to one batch to up the chocolate taste, but we decided the original recipe is more authentic tasting. I've made 4 batches so far. I put the left-overs in restaurant children's cups with lids which we have accumulated. These individual servings are put in the freezer and are taken out within 15 minutes of wanting to eat them. Also, I use the store brands of whipped topping and condensed milk. They are less expensive and still are tasty. Thanks, Becky, for an awesome recipe!
