POMPADOUR PUDDING WITH CHOCOLATE FLUFF
Make and share this Pompadour Pudding with Chocolate Fluff recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugar, flour, salt, egg yolks and whole egg.
- Slowly add small amount of milk and blend; stir this mixture into the remaining milk.
- Cook in double boiler until thick; cool.
- Add vanilla, blend well, and pour into serving dish.
- Chill at least 1 hour.
- Chocolate Fluff: Gradually add powdered sugar to egg whites and beat until sugar is dissolved.
- Slowly add melted chocolate, vanilla and salt; blend well.
- Chill for at least an hour, then spoon over chilled pudding before serving.
EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
EASY CHOCOLATE CREAM PIE
Make a dreamy no-bake Easy Chocolate Cream Pie with JELL-O Instant Pudding, COOL WHIP & a pre-made crust. This Easy Chocolate Cream Pie is a snap to make.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8727 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE PUDDING FLUFF
I made this recipe up one day for my daycare children. I was just trying to use up things in my pantry and the kids ended up loving it. Now they ask for it all the time.
Provided by AMY MCCHESNEY
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make pudding according to instructions on box.
- Fold in Cool Whip, mixing well.
- Gently fold in graham crackers and marshmallows.
- Spoon into serving dishes and sprinkle with chocolate chips.
POMPADOUR PUDDING RECIPE
Provided by á-25244
Number Of Ingredients 12
Steps:
- In a small bowl whisk until combined the cornstarch and about 1/4 cup of the milk. Add egg yolks and whisk again until combined. Set aside. In a 1-1/2 quart saucepan, combine the remaining milk, sugar and salt. Over medium heat bring the milk to a simmer and remove from heat. Temper the egg-milk mixture by slowly adding to it about 1/2 cup of the hot milk. Add the tempered egg mixture to the hot milk and combine. Over medium heat and stirring occasionally, bring the mixture to a second boil. Reduce the heat and simmer gently for three minutes, stirring constantly. Off heat add the vanilla. Let the custard cool for a few minutes and then pour it into a 4-cup measuring cup or a small pitcher to make decanting it into the ramekins easier. Divide custard into six or eight ramekins, depending on their size, filling each to about 2/3 capacity. Sprinkle tops of each with a scant 1/2 tsp sugar and cover with plastic wrap, pressing the plastic against the custard so a skin won't form. Refrigerate until cool and custard is set, at least an hour. To make the chocolate topping: In a 2-quart bowl set over, not in, simmering water, heat the chocolate, 1/4 cup of the sugar and milk until the chocolate has melted and the sugar fully dissolved. Remove from heat and whisk until thoroughly combined and the mixture forms a thick chocolate sauce. Set aside to cool for about 5 minutes. In a mixer bowl with whip attachment, whip the egg whites until frothy. Gradually add the remaining sugar, whipping until glossy, medium-stiff peaks form. Gently fold the meringue into the tepid chocolate mixture. To cook: Divide the topping evenly among the ramekins, spreading it over the custard. Place ramekins in a shallow roasting pan. Add hot tap water to come about half-way up the sides of the ramekins. Bake in 375 degree F. oven for 30-45 minutes or until the topping puffs up and begins to crack slightly. Cool for about an hour before refrigerating. Serve at room temperature or slightly chilled.
CHOCOLATE PUDDING FLUFF
This recipe was prepared by Sharon Shavin for the November 2015 Tea Party meeting with the Curious Cuisiners.
Provided by shecooks curiouscooks
Categories Other Desserts
Time 10m
Number Of Ingredients 4
Steps:
- 1. Combine first 3 ingredients.
- 2. Garnish with cookies.
- 3. Refrigerate.
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