Type what you have

Ingredients

• ✓ chocolate pudding
• water
• hot cocoa mix
• dairy whipped topping
• marshmallow
• white morsel
• vegetable oil
• colored sugar

Instructions

1. 1 Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.
2. 2 Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.
3. 3 Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.

By Reddi-wip

Ingredients

• ✓ chocolate pudding
• graham cracker crust
• peanut butter
• lite frozen whipped topping

Instructions

1. 1 In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
2. 2 Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

By Sharon Baetcke

Ingredients

• ✓ chocolate pudding
• peanut butter
• banana
• milk
• ice cube
• chocolate dairy whipped topping

Instructions

1. 1 Place all ingredients, except Reddi-wip, in blender container; blend until smooth.
2. 2 Divide evenly among 4 glasses; top each with 1 serving Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ chocolate pudding
• all-purpose flour
• brown sugar
• white sugar
• cocoa powder
• baking soda
• baking powder
• salt
• milk
• egg
• olive oil
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
2. 2 Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
3. 3 Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
4. 4 Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

By EmmyLumia27