One of my favorite childhood desserts was pudding. I even took it in my lunchbag. Back then it came in a little stubby tin can with a pull top lid. Here in the U.S. and Canada pudding is a custard based dessert made of milk or cream, eggs and sugar. Gelatin or startch help to cool the dessert and then it is cooled before serving. A variety of flavors is available. One of my husbands favorites is chocolate. Lucky for him today is chocolate pudding day.
CHOCOLATE PUDDING DESSERT
crust: 1-1/2 cup flour
3/4 cup (1-1/2 cubes) butter
1/2 cup chopped nuts (your favorite kind)
Cut butter into flour until finely mixed. Mix in nuts. Press into bottom of 9 x 13" pan and bake at 350 degrees for 15 minutes. Set aside and cool completely.
1(8 oz) cream cheese, softened
1 cup powdered sugar
1 cup cool whip
3 cups cold milk
1 (3oz) instant vanilla pudding
1 (3oz) instant chocolate pudding
2-3 cups cool whip
Whip cream cheese and powdered sugar with a hand mixer. Gently fold in 1 cup cool whip. Spread over cooled crust. Mix milk and puddings together with wire whisk until completely dissolved. Spread over cream cheese layer. Frost with remaining cool whip.
NOTES: Sometimes I'll use finely crushed Oreos in place of the flour called for in the crust. You can also use other pudding flavors: lemon, pistachio, banana cream, etc.