Cocoa Pudding
½ cup
Hershey’s Cocoa
1 ¼ cups
granulated sugar1/3 cup cornstarch
¼ tsp salt
2 cups Hildebrand skim or 2% milk
½ cup heavy whipping cream
3 TBS unsalted butter
1 ½ tsp pure vanilla extract
In a medium saucepan, stir together cocoa, sugar cornstarch and
salt. Gradually add milk and cream, stirring until smooth. Cook
over medium heat, stirring constantly, until mixture comes to a boil; boil 1
minute. Remove from heat; stir in butter, and vanilla,
whisking gently until smooth. Press
plastic wrap directly onto surface. Cool to room temperature.
Refrigerate 6 to 8 hours. Garnish with whipped cream topping.
Cover; refrigerate leftover pudding.
Makes a delicious cream pie filling. Makes 6 – 8 servings
Chocolate Peanut Butter Rice Krispie Treats
1/4 cup butter, cubed10 oz pkg marshmallows
3/4 cup peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup chocolate chips
In a large mixing bowl, microwave butter and marshmallows in 30 second increments, stirring until melted and smooth; stir in peanut butter. Add cereal and stir to combine well; spread into a 9 x 13 pan and gently press to compact slightly. In a small bowl, combine chips and microwave in 30 second increments until melted; stir until smooth then spread over cereal mixture in pan. Cover and chill till chocolate is set.
Peanut butter rice krispie mixture can be pressed into a sheet pan, topped with chocolate mixture and then rolled into a log; chill, then slice into spirals to serve.
To create Trifles:
Layer Cocoa Pudding with small pieces of Chocolate Peanut Butter Treats into a pretty trifle glass; chill. Garnish with whipped topping and serve.
Now You're Cookin',
Chef Alli
Chocolate Peanut Butter Rice Krispie Treats
1/4 cup butter, cubed10 oz pkg marshmallows
3/4 cup peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup chocolate chips