CHOCOLATE MALTED DELIGHT

This is a 1942 recipe from Royal Pudding designed to use as little of the sugar ration as possible, but where do you even get malted milk?



INGREDIENTS

Small package chocolate pudding

2 cups milk

½ cup cream

2 tablespoons malted milk

sugar





DIRECTIONS



Mix pudding with milk and cook over low heat, stirring constantly until mixture thickens and boils up once. Immediately move from heat.



Pour into 4 dishes and chill.



Whip cream until it starts to thicken, slowly add malted milk and a little bit of sugar to taste. Continue beating until stiff and use as topping for chocolate pudding.

BETTER THAN ROBERT REDFORD DESSERT

This recipe is from an old church cookbook.

INGREDIENTS

1 cup flour

1 stick butter or margarine

1 cup pecans, finely chopped

8 ounce package cream cheese, softened

8 ounces whipped topping

1 cup powdered sugar

large package instant vanilla pudding

large package instant chocolate pudding

3 cups milk

DIRECTIONS

Mix flour and softened butter until consistency of crumbs, add chopped nuts.

Press nut mix into 9x13 pan and bake at 350 degrees until golden brown, about 15-20 minutes. Cool before the next step.

Beat cream cheese to soften, add powdered sugar and then mix in 4 ounces whipped topping.

Spread the mix over the cold crust

Blend the pudding mixes and milk, according to the package directions.

Carefully spread the pudding over the cream cheese mixture and then top with remaining 4 ounces of whipped topping.

If desired, sprinkle with grated chocolate then place in refrigerator to chill for a couple hours.

CREAMY PUMPKIN PIE

INGREDIENTS

1 CUP CANNED PUMPKIN

½ CUP COLD MILK

LARGE PACKAGE VANILLA FLAVOR PUDDING MIX

1 TEASPOON PUMPKIN PIE SPICE

8 OUNCE COOL WHIP (3 ½ CUPS)

READY MADE GRAHAM CRACKER PIE CRUST

DIRECTIONS

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixing bowl. Blend with wire whisk or low speed electric mixer for about 1 minute. Fold in 2 ½ cups of whipped topping.

Spoon into crust and freeze until firm, about 4 hours. Top with remaining whipped topping and serve.

BLACK FOREST PIE

INGREDIENTS

3 ½ cups Cool Whip

Prepared graham cracker crust

1 cup cold milk

Small package chocolate pudding

1 cup cherry pie filling

DIRECTIONS

Spread 1 cup of cool whip on bottom of the pie crust.

Combine milk and pudding mix in medium bowl, blend with mixer at low speed for 1 minute. Fold in 1 ½ cups cool whip, spread over cool whip in bottom of crust.

Spread rest of the cool whip over top of pudding, leaving a 1 inch border and forming a depression in the center of the cool whip. Spoon pie filling into the center and chill for at least 2 hours.