Reviewed: May 9, 2012

Thanks to tips from past reviewers! I used half brown sugar, half cornstarch for softer texture (not jello-like), boiled for several mins to get rid of cornstarch taste, used half pure vanilla almond silk milk (really yummy)and my own addition of 3/4tsp freeze dried coffee (read before this intensifies chocolate flavor). YUM, thanks for sharing.

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Reviewer:

MHBMHB

Reviewed: May 6, 2012

So good. Easy.

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Reviewer:

misti

Reviewed: Apr. 27, 2012

love this recipe, make it all the time, use it with the 321 cake & many other things. I also use gluten free cornstarch, delicious!

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Reviewer:

gr8tay

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

Wonderful, easy and a big hit with the family. Thanks!

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ManhattanStorm

Reviewed: Apr. 7, 2012

quite good. tastes better than your typical cook and serve to be sure!

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Reviewer:

evil.dust.bunny

Reviewed: Apr. 2, 2012

SO GOOD! and so simple! whenever I have a chocolate craving, I whip this up in less than 5 minutes :)

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Reviewer:

vanillachocolate

Reviewed: Mar. 29, 2012

This was excellent!!! I am lactose intolerant so instead of milk I tried Almond Breeze and I doubled the Hershey's cocoa because so many reviews said it needed more. I microwaved mine in two minute increments, three times, using a wisk in between to mix the pudding, for a total of 6 minutes, then added the butter and vanilla!! With Almond Breeze it tasted a lot like a nutty candy bar chocolate. I then made a batch using So Delicious Dairy Free Coconut Milk. It seemed way too thin so I added another tablespoon of cornstarch, but whoa la at 6 minutes in the microwave it was very thick but after adding the butter and vanilla it was a very nice consistancy. Made with the Coconut milk it seemed more like the name brand cook and serve pudding!! Both work very well for those out there like me that are lactose intolerent!!!! Making it another choice for a great dessert or when you really need chocolate!!!

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Reviewer:

Rhonda

Cooking Level: Intermediate

Home Town: Lexington, Nebraska, USA

Living In: Oneonta, New York, USA

Reviewed: Mar. 28, 2012

Very easy and everyone loved it. Thanks for sharing.

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Reviewer:

Rachael

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Manlius, New York, USA

Reviewed: Mar. 18, 2012

Good, basic pudding recipe. Here's tip for unexperienced pudding makers: don't stir constantly until the milk starts to boil. I used to stir the milk the whole time, and it would take FOREVER to boil and the milk would sometimes get a burnt flavor because it was on the heat for so long. Only stir occasionally until it starts to boil (otherwise it keeps losing the heat and won't get hot enough to boil), and then stir constantly for about 2-3 minutes before taking it off the heat. If you do that, then it is easy and relatively fast to make pudding.

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