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Very easy to make and delicious!
Total Time: 10 minutes to make (overnight before eating)
Yield: 24-36 pieces
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When I make chocolate pudding, I always get the kind you must cook on the stove. The small box calls for two cups milk, but I use 1 1/2 whole milk and 1/2 cup of half and half. This makes it extremely creamy and delicious.
Instead of topping it with just cool whip, I use about a cup of whip and 1/4 cup of softened cream cheese, plus about 2 tablespoons of powdered sugar. Whip those all together with a mixer and add a dollop to warm pudding (or cold pudding but warm is the best). Amazing!
I buy the little sugar free pudding packs and make my own desserts with them. I put some crushed graham cracker in a serving dish. Then I mix the pudding pack with 2 Tbsp. low calorie Cool Whip, 2 Tbsp. sour cream, and add chopped up cherries, bananas, or pineapple to the mix. I put it in the dish, top it with a bit of Cool Whip and add a cherry on top. It is still low calorie but looks fancy so we feel more like we are getting a dessert. We eat with our eyes too. Try it and be creative.
Just start with any flavor you like of the pudding mix and start adding. Chocolate pudding and a handful of chocolate chips mixed in with a few sprinkled on top of the Cool whip is good. I also like to add coconut to the pineapple sometimes and a little toasted coconut on top. The sky's the limit and each one looks and taste different. They are quick and easy to make.
By Eveh from Gulf Coast
By Robin from Washington, IA
Melt butter. Pulse vanilla wafers in food processor. Combine crumbs with melted butter and press into 13 x 9 inch glass baking pan. Place in freezer.
Combine softened cream cheese and powdered sugar and stir until well mixed. Set aside. Put whipping cream into mixer with whisk attachment and mix until soft peaks form, about a minute. Slowly add sugar and continue mixing for an additional minute. Take half of the whipped cream and add to the cream cheese mixture, blending together. Set aside remaining whipped cream in a small bowl. (You'll need the mixer bowl again!)
Remove pan from freezer and drop spoonfuls of whipped cream/cream cheese mixture on top, spreading evenly across top. Return pan to freezer. Squeeze half a lemon into a small bowl and remove any seeds. Pour milk and instant pudding into mixer bowl and beat for about 2 minutes. Peel and slice bananas into the bowl with the lemon and toss them with the lemon juice. Remove pan from freezer. Place bananas evenly over the cream cheese layer and drop a few dollops of the pudding mixture on top of bananas, spreading evenly. Top with remaining whipped cream, and using a micro-plane grater, grate chocolate in a light layer all over the top. Cover with plastic wrap and place into refrigerator, allowing to set for at least 3 hours before serving. Cut into squares to serve.
*Allowing each layer to set a bit in the freezer helps, not only with spreading the next layer, but also when cutting into squares for serving.
By Mary from Ocean Springs, MS