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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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By modifying a standard pudding recipe, I came up with this smooth and creamy indulgence featuring my two favorite flavors. Besides making desserts, I enjoy crafting and gathering wild edibles around our rural acreage. Ingredients:
1/3 cup sugar |
3 tablespoons baking cocoa |
2 tablespoons cornstarch |
2 teaspoons instant coffee granules |
dash salt |
dash ground cinnamon |
1-1/3 cups milk |
1 tablespoon butter |
1/2 teaspoon vanilla extract |
1-1/4 cups whipped topping, divided |
chocolate curls |
Directions:
1. In a saucepan, combine the first six ingredients; gradually stir in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
2. Spoon 3 tablespoons into each of four parfait glasses. Pour the remaining pudding into a bowl; cover and refrigerate for 20 minutes. Fold in 1 cup whipped topping. Spoon into parfait glasses. Garnish with remaining whipped topping; top with chocolate curls. Yield: 4 servings.
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