Solstice PuddingIngredients
1 pk Chocolate Fudge Pudding (I used Sugar Free, but you can use whatever you like)
2 pks Pumpkin Spice Pudding (it only comes in normal )
5 1/2 cups Soy Milk (or you can use cow, goat, fake which ever)
1 can Lt. Whipped Cream
Optional- Candied Cherries, Nuts, Cinnamon, Nutmeg, Ground Cloves, chocolate syrup, caramel, crumbled graham crackers.. The sky is the limit.
Instructions
First start with the chocolate pudding (it always comes out thicker so its a better -base-), mix it up with 2 cups of COLD, that is the key, milk of choice. It should thicken up without having to go in the fridge, which is why I love the Chocolate Fudge (not to be mistaken for regular chocolate pudding). Once well mixed and allowed to thicken up, add about 1/2 a cup to each cups (this should make about 4-5 servings). Next move on to the pumpkin spice pudding, I use two packages because the pumpkin spice always seems a little runny to me. So what I do is use two packages of pudding but only about 3 1/2 cups of milk to thicken it. Mix it well and sadly this one will need to be left in the fridge for about 10 minutes, otherwise it is runny.
Once Pumpkin pudding is thickened up some add about 1/4 cup to each serving over the chocolate fudge pudding. Then use the bottom of the spoon to layer it out smoothly. Also a hint if the pudding has peaks, gently tap the bottom of the cup against the counter, it should help level it out. Return cups to fridge to thicken more for about five minutes. Take out and add as much whipped cream to the top as you like, garnish with a cherry and ground cinnamon for best results!
1 pk Chocolate Fudge Pudding (I used Sugar Free, but you can use whatever you like)
2 pks Pumpkin Spice Pudding (it only comes in normal )
5 1/2 cups Soy Milk (or you can use cow, goat, fake which ever)
1 can Lt. Whipped Cream
Optional- Candied Cherries, Nuts, Cinnamon, Nutmeg, Ground Cloves, chocolate syrup, caramel, crumbled graham crackers.. The sky is the limit.
Instructions
First start with the chocolate pudding (it always comes out thicker so its a better -base-), mix it up with 2 cups of COLD, that is the key, milk of choice. It should thicken up without having to go in the fridge, which is why I love the Chocolate Fudge (not to be mistaken for regular chocolate pudding). Once well mixed and allowed to thicken up, add about 1/2 a cup to each cups (this should make about 4-5 servings). Next move on to the pumpkin spice pudding, I use two packages because the pumpkin spice always seems a little runny to me. So what I do is use two packages of pudding but only about 3 1/2 cups of milk to thicken it. Mix it well and sadly this one will need to be left in the fridge for about 10 minutes, otherwise it is runny.
Once Pumpkin pudding is thickened up some add about 1/4 cup to each serving over the chocolate fudge pudding. Then use the bottom of the spoon to layer it out smoothly. Also a hint if the pudding has peaks, gently tap the bottom of the cup against the counter, it should help level it out. Return cups to fridge to thicken more for about five minutes. Take out and add as much whipped cream to the top as you like, garnish with a cherry and ground cinnamon for best results!
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