HERE'S a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with coconut, nuts or whipped cream for a more elaborate finish.
-Nora Reidy, Montoursville, Pennsylvania
I decided to jazz up homemade vanilla pudding to make it taste like a Mounds candy bar. When the miniature chips are topped with the warm pudding, they melt into a rich creamy chocolate that's great with the chewy coconut.JoAnn Moseman, Altus Air Force Base, Oklahoma
One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holidays overseas, away from our two children and me. At his request, I sent him this special recipe so he could have a taste of home.
This tasty pudding from Renee Schwebach of Dumont, Minnesota features from-scratch flavor with the ease of a mix. The trick is to stir the dry mixture well before using - if the cornstarch settles to the bottom, the pudding won't thicken properly.
"When I get the urge for something creamy and chocolaty, I whip up this old-fashioned pudding with a touch of almond," Darlene Brenden writes from Salem, Oregon. "I like to eat it while it's warm with a dollop of whipped topping.
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. —Ann Searcey, Kettering, Ohio
Our Test Kitchen came up with this creamy, lactose-free dessert that could also be used in a parfait, as a filling or as a dip for fruit or pound cake. You'll love the rich chocolaty-mint flavor.
TIP: If you don't care for mint, leave out the extract. For a more mousse-like dessert, stir in some non-dairy topping.