Chocolate Halloween Pudding Food

CHOCOLATE HALLOWEEN PUDDING

Chocolate Halloween Pudding image

These chocolate pudding graveyard desserts, decorated with tombstone cookies, are a fun way to celebrate Halloween!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 1/2 cups milk
1 teaspoon instant espresso coffee powder or granules
1 teaspoon vanilla
1/2 cup bittersweet or semisweet chocolate chips
Betty Crocker™ Decorating Cookie Icing orange icing (from 7-oz pouch)
6 chocolate cookies with vanilla crème centers
8 thin chocolate wafer cookies, crushed

Steps:

In 2-quart saucepan, stir together pudding mix, milk and coffee powder. Cook 5 minutes over medium heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in vanilla and chocolate chips with whisk until chocolate chips are melted. Divide mixture among 6 (4-oz) ramekins or custard cups. Cover with plastic wrap; refrigerate 2 hours.
With cookie icing, write RIP on each chocolate cookie for tombstone.
Just before serving, sprinkle tops of puddings with crushed wafer cookies; insert 1 tombstone cookie in each.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg

HALLOWEEN PUDDING

Halloween Pudding image

Enjoy this Halloween pudding that's made with Betty Crocker® orange gel food color and dark chocolate - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 1/4 cups milk
2 oz dark chocolate, chopped
1/2 cup granulated sugar
1/4 cup unsweetened dark baking cocoa
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 eggs
2 tablespoons butter or margarine
1 teaspoon vanilla
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon Betty Crocker™ orange gel food color

Steps:

In 2-quart heavy saucepan, heat 2 cups of the milk to boiling. Remove from heat; add dark chocolate, stirring with wire whisk until smooth. Set aside.
In small bowl, mix granulated sugar, cocoa, cornstarch and cinnamon. Stir in remaining 1/4 cup milk. Add cocoa mixture to melted chocolate mixture in saucepan, beating until well blended. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 1 minute. Remove from heat.
In medium bowl, beat eggs with wire whisk. Slowly beat in about 1 cup chocolate mixture. Add to remaining chocolate mixture in saucepan; cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Transfer pudding to large bowl. Cool 15 minutes. Cover top of pudding with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled.
In medium bowl, beat whipping cream, powdered sugar and food color with electric mixer on medium speed until soft peaks form. Remove pudding from refrigerator. Beat pudding until smooth. With rubber spatula, fold whipped cream mixture into pudding for swirled effect. Serve or refrigerate.

Nutrition Facts : Calories 398, Carbohydrate 38 g, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 116 mg

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