My-t-fine Chocolate Fudge Pudding & Pie Filling

Ingredients

SUGAR, CORN STARCH, COCOA (PROCESSED WITH ALKALI), FOOD STARCH MODIFIED, CONTAINS 2% OR LESS OF THE FOLLOWING: NATURAL AND ARTIFICIAL FLAVORS, SALT, CARRAGEENAN, MEDIUM CHAIN TRIGLYCERIDES, RED 40, YELLOW 5, YELLOW 6, BLUE 1

Directions

Pudding: 1. Add 2 cups cold milk (1% low fat, skim, nonfat dry or lactose-reduced milk will cause soft-set. Non-dairy creamer is not recommended) to pudding mix in saucepan, stirring to keep mixture smooth. 2. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Remove from heat. Pudding will thicken as it cools. 3. Pour into dishes. Cool slightly, then refrigerate at least 1/2 hour. For firmer set, refrigerate for 1 hour. Serve warm or cold. Makes 4 (1/2 cup) servings. For creamier pudding, place plastic wrap directly on pudding surface before refrigerating. Stir pudding before serving. Pie: 1. Add 3 3/4 cups milk (1% low fat, skim, nonfat dry or lactose-reduced milk will cause soft-set. Non-dairy creamer is not recommended) to 2 (4-serving size) packages pudding mix in saucepan (For 1 package pie, use 2 cups milk). Cook over medium heat stirring constantly until mixture comes to a full bubbling boil. 2. Pour into 9-inch baked pastry or crumb crust (use 8-inch crust for 1 package pie). Cool 10 minutes. 3. Refrigerate at least 4 hours or until set (3 hours for 1 package pie). Microwave: 1. Add 2 cups milk (1% low fat, skim, nonfat dry or lactose-reduced milk will cause soft-set. Non-dairy creamer is not recommended) to pudding mix in 1 1/2 quart microwaveable bowl. 2. Cook on high power 3 minutes. Stir. Cook 2 to 4 minutes (low wattage microwave ovens may require more time) more or until mixture comes to a full bubbling boil, stirring every minute. 3. Stir well, pour into dishes and refrigerate at least 1/2 hour. For firmer set, refrigerate for 1 hour.