Rocky Road Pudding Cups Recipes

ROCKY ROAD PUDDING CUPS

Steps:

• Break honey graham into bite-size pieces.
• Stir into pudding cup along with the marshmallows.
• Serve immediately.

ROCKY ROAD PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

ROCKY ROAD PUDDING

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.

ROCKY ROAD PUDDING CUPS

Steps:

• In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted., Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.

ROCKY ROAD CUPS

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
• Add remaining ingredients; stir gently until well blended. Spoon evenly into 12 dessert cups or dishes.
• Refrigerate at least 1 hour before serving. Store leftover desserts in refrigerator.

ROCKY ROAD CUPS

Steps:

• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 to 2 minutes or until well blended. Gently stir in whipped topping.
• Stir peanuts, chocolate chips and marshmallows into pudding mixture.
• Spoon into 8 dessert dishes or cups. Serve immediately or refrigerate until ready to serve.

ROCKY ROAD BREAD PUDDING

Steps:

• Heat oven to 350 F degrees.
• Butter a 2 quart baking dish.
• In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
• In a large bowl, stir together sugar and cocoa powder.
• Combine milk and eggs and gradually stir into the cocoa mixture.
• Pour milk mixture over bread in baking dish.
• Make sure all bread is moistened by pressing with back of large spoon.
• Bake for 45 minutes or until knife inserted near center comes out clean.
• Serve warm with whipped cream or ice cream.

CHOCOLATE PUDDING POPS (W/ ROCKY ROAD OPTION)

Steps:

• Combine milk and pudding mix in medium bowl.
• Beat with wire whisk 1 minute.
• Gently fold in whipped topping (and Rocky Road additions, if desired).
• Spoon into 5-oz paper cups or popsicle molds.
• Insert pop stick into each cup for handle.
• Freeze 4 hours or overnight until firm.
• To remove pops from cups, place bottoms of cups under warm running water for 15 seconds.