Chocolate Pudding | 1/4 cup packed light brown sugar 3 tablespoons unsweetened cocoa powder (Dutch-process or regular) 3 tablespoons cornstarch 1/4 teaspoon salt 2 3/4 cups whole milk 1/4 cup heavy cream 1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped) 1/2 teaspoon vanilla extract
Mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. Use as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like a chocolate trifle, a hot chocolate topping, a tasty filling in crepes, or on waffles along with some fruit.