6 Yummy-to-Your-Tummy Pudding Recipes (2024)

Make milk chocolate pudding (recipe below). While it chills, combine ½ cup marshmallow creme and 2 tsp water. Crumble 3 whole graham crackers. Layer ½ cup pudding in each of 4 glasses. Top with 2 Tbsp marshmallow mixture, 2 Tbsp graham crackers, another ½ cup pudding, 1 more Tbsp graham crackers, and 2 Tbsp mini marshmallows. If you have a kitchen torch, lightly brown marshmallows.

MILK CHOCOLATE PUDDING

3 Tbsp granulated sugar

¼ cup cornstarch

3 cup unsweetened cocoa powder

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars milk chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

Make white chocolate pudding (recipe below). While it chills, bring 8 oz cranberries, ½ cup sugar, and ½ cup water to a boil in a saucepan (reserve 12 cranberries for garnish). Boil until cranberries burst and liquid reduces, 5 minutes. Toss reserved cranberries in sugar to coat. Remove sauce from heat and stir in ½ tsp lemon zest and 1 tsp lemon juice; cool until thickened. Layer pudding and cranberry sauce in each of 4 glasses. Garnish with sugared cranberries and lemon peel.

WHITE CHOCOLATE PUDDING

3 Tbsp granulated sugar

¼ cup cornstarch

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars white chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

Layer dark, white, and milk chocolate puddings (recipes below) in each of 4 glasses. Top with mixed chocolate shavings.

DARK CHOCOLATE PUDDING

6 Tbsp granulated sugar

¼ cup cornstarch

¼ cup unsweetened cocoa powder

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars bittersweet chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

WHITE CHOCOLATE PUDDING

3 Tbsp granulated sugar

¼ cup cornstarch

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars white chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

MILK CHOCOLATE PUDDING

3 Tbsp granulated sugar

¼ cup cornstarch

3 cup unsweetened cocoa powder

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars milk chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

Make white chocolate pudding (recipe below). In each of 4 glasses, layer pudding and 2 chopped cream-filled chocolate cookies. Garnish with more cookies.

WHITE CHOCOLATE PUDDING

3 Tbsp granulated sugar

¼ cup cornstarch

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars white chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

Make dark chocolate pudding (recipe below). While it chills, melt 2 Tbsp unsalted butter in a large nonstick skillet. Sprinkle in ¼ cup sugar and cook until foamy. Add 2 peeled, cored, sliced ripe pears and cook over medium-high heat, gently stirring, until lightly browned, 5 minutes. Remove pears from heat and stir in 1 cup fresh raspberries; cool. Layer pudding with pears and raspberries in each of 4 glasses.

DARK CHOCOLATE PUDDING

6 Tbsp granulated sugar

¼ cup cornstarch

¼ cup unsweetened cocoa powder

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars bittersweet chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.

Make dark chocolate pudding (recipe below), adding 2 Tbsp bourbon along with milk and cream. While it chills, whip 1½ cups heavy cream, 3 Tbsp confectioners' sugar, and 1½ Tbsp bourbon until soft peaks form. Alternate layers of pudding and whipped cream in each of 4 glasses. Top with whipped cream and toasted pecans.

DARK CHOCOLATE PUDDING

6 Tbsp granulated sugar

¼ cup cornstarch

¼ cup unsweetened cocoa powder

½ tsp salt

2½ cups whole milk

1½ cups heavy cream

2 (4-oz) bars bittersweet chocolate, broken up

4 Tbsp unsalted butter

1 tsp vanilla extract

1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.

2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.

3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.

4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.

Makes 4 servings.