Type what you have

Ingredients

• ✓ chocolate pudding mix
• graham cracker
• milk

Instructions

1. 1 Cover the bottom of a 9x13-inch dish with a layer of graham crackers. Set aside.
2. 2 Combine milk and pudding mix in a large saucepan. Prepare according to package directions.
3. 3 Pour hot pudding over graham crackers into the dish. Cover pudding with another layer of graham crackers. Chill in the refrigerator until pudding is set, at least 4 hours.

By K scr

Ingredients

• ✓ chocolate pudding mix
• white cake mix
• red food coloring
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Ingredients

• ✓ chocolate pudding mix
• almond milk
• vegan chocolate chip
• graham cracker crust
• vegan whipped cream

Instructions

1. 1 Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
2. 2 Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
3. 3 Top with vegan whipped cream.

By Yoly

Ingredients

• ✓ chocolate pudding mix
• cooking spray
• all-purpose flour
• milk
• devil's food cake mix
• semi-sweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Combine milk and non-instant pudding mix in a saucepan. Cook over medium heat, stirring constantly, until pudding is thickened. Remove the pan from heat and stir in cake mix until batter is smooth. Pour into the prepared baking dish. Sprinkle with chocolate chips.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 30 minutes.

By Mary

Ingredients

• ✓ chocolate pudding mix
• oreo chocolate sandwich cookie
• butter
• margarine
• milk
• whipped topping

Instructions

1. 1 Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
2. 2 Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended and thickened, about 2 minutes.
3. 3 Spoon 1 ½ cups of chocolate pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
4. 4 Refrigerate pie until set, about 4 hours.

By Baker's

Ingredients

• ✓ chocolate pudding mix
• milk
• semisweet chocolate chip
• white sugar
• butter
• shortening
• vanilla extract
• egg
• all-purpose flour
• cocoa powder
• baking powder
• salt
• milk
• walnut
• confectioners' sugar
• milk

Instructions

1. 1 Make the filling: In a medium pan, combine 1 1/2 cups milk and pudding mix. Cook as directed on the package. Add chocolate chips and stir until melted. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
3. 3 Make the cake batter: In a large bowl, combine white sugar, butter, and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.
4. 4 Add flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk to a bowl. Beat on low speed until moistened. Beat on medium speed for 3 minutes, then stir in walnuts.
5. 5 Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon reserved batter over the filling.
6. 6 Bake in the preheated oven until the cake springs back when touched lightly in the center, 50 to 60 minutes. Cool for 1 hour in the pan, then turn out onto a wire rack and cool completely.
7. 7 Make the glaze: In a small bowl, combine confectioners' sugar and remaining 1/4 cup cocoa. Stir in enough milk to reach desired drizzling consistency. Spoon glaze over the cooled cake, allowing some to run down the sides.

By CookinGranny

Ingredients

• ✓ chocolate pudding mix
• milk
• chocolate cake mix
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
2. 2 Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
3. 3 Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
4. 4 Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.

By Jann DeCirce

Ingredients

• ✓ chocolate pudding mix
• chocolate cake mix
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
3. 3 Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

By Cookiebun

Ingredients

• ✓ chocolate pudding mix
• powdered milk
• chocolate drink mix
• non-dairy creamer
• confectioners sugar
• cocoa powder

Instructions

1. 1 Make two tags with the following instructions: "Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water."
2. 2 Whisk powdered milk, drink mix, pudding mix, powdered creamer, confectioners' sugar, and cocoa together in a large bowl. Divide mixture between two 1-quart jars. Seal the jars, decorate as desired, and attach the tags.

By Traci (TJ)

Ingredients

• ✓ chocolate pudding mix
• milk
• butter
• water
• salt
• all-purpose flour
• egg
• butter
• semisweet chocolate
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
3. 3 In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
4. 4 Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
5. 5 Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
6. 6 Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.
7. 7 To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.

By Cindy Kilpatrick