CHOCOLATE HALLOWEEN PUDDING
These chocolate pudding graveyard desserts, decorated with tombstone cookies, are a fun way to celebrate Halloween!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, stir together pudding mix, milk and coffee powder. Cook 5 minutes over medium heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in vanilla and chocolate chips with whisk until chocolate chips are melted. Divide mixture among 6 (4-oz) ramekins or custard cups. Cover with plastic wrap; refrigerate 2 hours.
- With cookie icing, write RIP on each chocolate cookie for tombstone.
- Just before serving, sprinkle tops of puddings with crushed wafer cookies; insert 1 tombstone cookie in each.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg
CHOCOLATE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!
HALLOWEEN PUDDING
Enjoy this Halloween pudding that's made with Betty Crocker® orange gel food color and dark chocolate - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart heavy saucepan, heat 2 cups of the milk to boiling. Remove from heat; add dark chocolate, stirring with wire whisk until smooth. Set aside.
- In small bowl, mix granulated sugar, cocoa, cornstarch and cinnamon. Stir in remaining 1/4 cup milk. Add cocoa mixture to melted chocolate mixture in saucepan, beating until well blended. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 1 minute. Remove from heat.
- In medium bowl, beat eggs with wire whisk. Slowly beat in about 1 cup chocolate mixture. Add to remaining chocolate mixture in saucepan; cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Transfer pudding to large bowl. Cool 15 minutes. Cover top of pudding with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled.
- In medium bowl, beat whipping cream, powdered sugar and food color with electric mixer on medium speed until soft peaks form. Remove pudding from refrigerator. Beat pudding until smooth. With rubber spatula, fold whipped cream mixture into pudding for swirled effect. Serve or refrigerate.
Nutrition Facts : Calories 398, Carbohydrate 38 g, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 116 mg
EASY CHOCOLATE PUDDING
Easy-to-make homemade chocolate pudding.
Provided by krisyk
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
- Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
- Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 39.2 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 78.2 mg, Sugar 31.9 g
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)
Provided by cecelia26_
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.
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