Chocolate Pudding

 

1 c. sugar

1/2 c. cocoa powder 

1/4 c. cornstarch

1/2 t. salt

4 c. whole milk

2 T. butter

2 t. vanilla 

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. 

Butter Pecan Crunch Dessert

 

16 graham crackers, crushed

16 soda crackers, crushed

1 stick butter, melted

2 pkg. instant vanilla pudding

1 3/4 c. milk

1 qt. butter pecan ice cream, softened

1 c. heavy cream, whipped 

6 Heath bars, crushed

Combine first three ingredients and pat firmly into a 9X13 inch pan. Refrigerate while making filling. Combine the pudding mix with the milk. Mix 2 minutes then fold in the ice cream. Spread on the crust and let set. Frost with the whipped cream and sprinkle Heath bar crumbs on top. Refrigerate until ready to serve. 

Double Layer Chocolate Pie

1 prepared pie crust
4 oz. cream cheese, softened
1 1/2 c. + 1 T. milk or 1/2 & 1/2, divided
1 T. sugar
12 oz. thawed Cool Whip, divided
2 pkg. (4 serving size) chocolate instant pudding

Place cream cheese, 1 T. milk, and sugar in a large bowl and whisk until smooth. Gently fold in 1 1/2 cups of  Cool Whip. Spread on the bottom of pie crust. Pour 1 1/2 cups milk into bowl. Add pudding and whisk until thick. Fold in 2 cups of Cool Whip and spread over cream cheese layer. Refrigerate for 4 hours. Garnish with remaining Cool Whip.

Lorraine's Frost Bite

1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
2 c. milk
2 T. corn starch
(2) 1 oz. squares semi sweet Baker's chocolate
1 c. whipped cream
1/2 t. salt
1 t. vanilla


Combine gelatin and cold water, set aside. Beat the egg yolks and combine with the sugar, milk, and corn starch. Cook until thickened. Stir dissolved gelatin into the egg mixture. Add salt and vanilla. Cool. Grate chocolate and sprinkle half of it into a greased pan. Beat egg whites until peaks form. In a separate bowl, beat whipped cream until stiff. Fold eggs into cooled custard, then fold in whipped cream. Spread over grated chocolate. Sprinkle with remaining chocolate. Refrigerate 24 hours before serving.

Sea Foam Salad

1c. pear juice

2 pkg. lime gelatin

2 pkg. cream cheese, softened

1 c.whipped cream

2 1/2 c. pears

Heat the pear juice; pour over lime gelatine and stir until dissolved. While hot, pour into cream cheese and beat until smooth. Puree pears in a food mill and fold into gelatin. Fold in whipped cream. Pour into a gelatin mold and chill until set. Serves 12. 

Peanut Butter Pudding

Yeild: 2 1/2 cups

1/2 c. sugar

2 T. cornstarch

1/4 t. salt

1 1/2 c. milk

1/2 c. half-and-half

3/4 c. creamy peanut butter

1 t. vanilla

Combine first three ingredients in a medium-size heavy saucepan. Gradually whisk in milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, for one minute. Remove from heat. (Pudding will be thin.) Add peanut butter and vanilla, whisking until smooth. Pour into a bowl; place plastic wrap directly over warm pudding to prevent it from forming a skin. Chill two hours before serving.