Chocolate Pudding

 

INGREDIENTS:

3 Tbsp - Cornstarch

1/4 Cup - Sugar

2.5 Cups - Skim Milk

1 Cup - Chocolate Chips

1/2 Tbsp - Butter

1 Tsp - Vanilla Extract

DIRECTION:

Take a pan and mix sugar and cornstarch together.

Pour 1/2 cup milk into it and beat until smooth.

Then add remaining milk and beat well.

Put it on a medium high flame and wait for a boil.

Stir and cook for 3 to 4 minutes to be thickens.

Turn off the flame and add vanilla, chocolate chips, butter and beat well until smooth.

Take out in the serving dish.

Serve warm or cold and enjoy.

Chocolate Cream Cheese Frosting

INGREDIENTS:

8 oz - cream cheese

8 Tbsp (1/2 cup) - unsalted butter

3 Cups - powdered sugar

1/2 Cup - unsweetened cocoa powder

1/4 Tsp - salt

1 Tsp - vanilla extract

DIRECTION:

Put cream cheese and butter into the bowl and beat on medium speed for 3 mins.

Add sugar, coca powder and salt in it.

Now blend for another 2 minutes to be well combined.

Add vanilla extract and blend for a minute to be a smooth paste.

Pure the frosting onto the cupcakes and enjoy with friends.

Chocolate Topped Crispy Bars

 

INGREDIENTS:

2 Tbsp - Unsalted Butter

25 gm - Marshmallow

6 Cups - Rice Cereal

12 Ounce - Chocolate

DIRECTION:

Put a large saucepan on medium flame.

Add butter and marshmallows in it to be melted and make a smooth paste.

Now add rice cereal to be combined well enough.

Spread all in the baking dish and set aside.

Melt the chocolate in the double boiler and spread over the rice mixture in the baking dish.

Refrigerate for 1 hour.

Cut into small pieces and serve chilled.

Chocolate Banana Sipper

  

INGREDIENTS:

2 Cups - Skim Milk

1 - Frozen Banana

3 Tbsp - Coca Powder

2 Tbsp - Honey

1 Tsp - Vanilla

DIRECTION:

Take a blender.

Add milk, frozen banana, cocoa powder, honey and vanilla in it.

Blend well until become smooth paste.

Serve chilled. :)

Chocolate Trifle

  

INGREDIENTS:

1 Pack - Chocolate Cake mix

2 Pack - Chocolate Instant Pudding

4 Cups - Cold Milk

2 Cups - Whipped Cream

4 Bars - Chocolate Covered Toffee (finely chopped)

DIRECTION:

Prepare the cake with the help of cake mix as directed on the packet.

Let the cake being cool completely.

Now take a bowl and put the pudding packets into it and add milk into it.

Beat the mixture well or for atleast 2 min.

Cut the cake into 1/2 inches size cubes.

Now take a large bowl and put some cake cubes into it.

Then add a layer of pudding mix and a layer of whipped cream and chopped toffee.

Now repeat the layers until all done.

Served it Chilled to be enjoyed the fullest..

Mexican Cinnamon Brownies

Ingredients

1

box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1 1/2

teaspoons ground cinnamon

Directions

• 1Heat oven to 350°F. Spray bottom of 8x8-inch square pan with cooking spray.
• 2In medium bowl, stir all ingredients until well blended. Spread in pan.
• 3Bake as directed on box for 8x8-inch square pan. Cool; cut into 4 rows by 4 rows.

Layered Coconut-Chocolate Bars

INGREDIENTS:

2

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

3/4

cup  butter, divided

1-1/2

cups  graham cracker crumbs

2/3

cup  finely chopped toasted PLANTERS Walnuts

1

pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup  cold milk

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

DIRECTION:

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan. Refrigerate 15 min.

BEAT cream cheese with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.

MICROWAVE remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer. Sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.