Chocolate Pudding Cake

• 1 package (18.25oz) chocolate cake mix
• 1 package (4oz.) Better Bowls All-Natural Instant Chocolate Pudding
• 2 cups sour cream
• 4 eggs
• 1 cup water
• 3/4 cup vegetable oil
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 45 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Chocolate Pudding Fudge Cake

• 1 package (18.25oz) package devil’s food cake mix
• 1 package (4oz.) Better Bowls All-Natural Instant Chocolate Pudding
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 2 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan
2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips
3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes. Cool 10 minutes in pan, then turn out onto wire rack and cool completely
4. Glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake

Chocolate Pudding Pie

• 1 prepared 9 inch graham cracker crust
• 1 package (4oz.) Better Bowls All-Natural Instant Chocolate Pudding
• 1 container (8oz) frozen whipped topping, thawed

Directions

1. Make instant pudding according to directions on package
2. Pour pudding into pie crust
3. Spread whipped topping on top of the pudding
4. Refrigerate until set

Fudge-Bottom Pie

• 2 packages (8oz.) Better Bowls All-Natural Instant Chocolate Pudding
• 2 cups milk
• 3 oz. semi-sweet chocolate, divided
• 1 chocolate cookie pie crust
• 1 container (8oz.) frozen whipped topping, divided
• 2 chocolate covered toffee bars (1.4 oz. each), chopped, divided

Directions

1. Whisk pudding mixes and milk together in large bowl
2. Microwave 2oz. semi-sweet chocolate until almost melted. Stir in 1 cup pudding. Pour into pie crust
3. Add half whipped topping and all but 3Tblsp. chopped toffee to remaining pudding. Spread over pudding layer in crust.
4. Top with remaining whipped topping and toffee. Melt remaining chocolate. Drizzle over pie. Refrigerate 1 hour

Chocolate Cherry Cookies

• 1 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 package (4oz.) Better Bowls All-Natural Instant Chocolate Pudding
• 2 eggs
• 1 tsp. baking soda
• 2 cups flour
• 1-1/2 cups white chocolate morsels
• 1 cup dried cherries
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees
2. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat flour until blended. Stir in remaining ingredients
3. Drop tablespoons of dough, 2 inches apart onto baking sheets
4. Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely

Chocolate Chunk & Marshmallow Sundae

• 2 packages Better Bowls All-Natural Instant Pudding
• 2 cups cold milk
• 1 tub (8oz.) frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 package (4oz.) semi-sweet chocolate, coarsely chopped
• 2 cups sliced fresh strawberries

Directions

1. Whisk together pudding mixes and milk in large bowl 2 minutes
2. Stir in whipped topping, marshmallows and chocolate
3. Spoon into 2-qt. freezer-safe container; cover
4. Freeze 4 hours or until firm. Scoop into dessert dishes; top with berries

Double-Chocolate Strawberry Shortcake

• 1 pkg.  (2-layer size) chocolate cake mix
• 1 pkg.  (4 oz.) Better Bowls Chocolate Instant Pudding
• ¾ cup  cold milk
• 1-1/2 cups  thawed whipped topping
• 3 Tbsp.  strawberry jam
• 2 cups  sliced fresh strawberries, divided
• 1 tsp.  powdered sugar

1. Heat oven to 350ºF.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
3. Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in whipped topping.
4. Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.

Banana Pancakes with Warm Chocolate Sauce

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 2-1/2 cups milk

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
   
4. Meanwhile, whisk pudding mix and milk for 2 minutes. Microwave on high for 1-1/2 minutes or until heated through, stirring after 1 minute. Serve pancakes with warm chocolate sauce.

 Chocolate Macaroon Nests

Tiramisu

• 1 package chocolate cake mix, plus eggs and oil called for on package
• 1/4 cup coffee flavored liquor
• 32 oz ricotta cheese
• 4 eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 1 Tbsp coffee flavored liquor
• 1 cup cold milk
• 1 (8oz) container whipped topping

Directions

1. Preheat oven to 350 degrees. Spray a 9×13″ pan with nonstick spray, set aside.
2. Using a hand mixer, mix together cake mix, eggs, oil and 1/4 cup coffee flavored liquor. Pour batter into prepared 9×13″ pan.
3. Beat together the ricotta cheese, eggs, sugar and vanilla until smooth. Carefully spread mixture over cake batter.
4. Bake for 1 hour. Remove from the oven and allow to cool completely before frosting.
5. Whisk together the pudding mix, milk and 1 tablespoon of coffee flavored liquor. Carefully fold whipped topping into pudding until thoroughly combined. Spread the pudding mixture over the top of the cooled cake.
6. Cover the cake and refrigerate at least 6 hours before serving.

 Ultimate Chocolate Trifle

•  1 box chocolate cake mix
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 2 cups of milk
• 2 cups of heavy whipping cream
• 4 Tbsp. sugar
• 2 tsp. vanilla extract
• Several packages of preferred candy bars

Directions

1. In a large bowl, prepare cake mix per directions on box. Pour batter into greased round cake pans and bake according to the package instructions. Remove from pans and allow cakes to cool completely.
2. Chop or crush candy bars into fine pieces. Set aside.
3. Combine milk and pudding mix. Divide mixture in half.
4. Whisk the cream, sugar and vanilla extract until stiff peaks form.
5. Start to layer each ingredient in a clear glass dish.

Chocolate Cheesecake Pudding Pops

• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 4 oz. softened cream cheese
• 2 cups milk

Directions

1. Combine pudding mix and cream cheese until smooth. Add milk and mix until well combined.
2. Pour into popsicle molds and freeze at least 4 hours or overnight.

Chocolate, Cookies n’ Cream and Peanut Butter Layered Dessert

• 1 pkg. (14.3 oz.) chocolate cream filled sandwich cookies
• 6 Tbsp. unsalted butter
• 3/4 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz. softened cream cheese
• 16 oz. frozen whipped topping, thawed
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 2 cups milk
• 2 chocolate peanut butter flavored candy bars, chopped

Directions

• Lightly grease a 13×9″ pan with nonstick spray. Crush cookies in a blender then transfer to a medium bowl. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.
• In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. Fold in whipped topping, then spread over the cookie crust.
• In another medium bowl, whisk the chocolate pudding mix into 2  cups of milk. Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.
• Spread the remaining whipped topping over top then sprinkle with the chopped candy bars. Cover with plastic wrap or foil and keep refrigerated until ready to serve.

 Dirt

• 2 packages of chocolate cream filled sandwich cookies
• 2 (8 oz.) pkg. softened cream cheese
• 1 cup powdered sugar
• 1/2 cup butter
• 4 cups of milk
• 2 (4 oz. each) pkg. Better Bowls Natural Chocolate Pudding
• 2 (4 oz. each) pkg. Better Bowls Natural Vanilla Pudding
• 16 oz. container thawed frozen whipped topping
• Gummy worms (optional)

Directions

1.  Crush cookies in a food processor and set aside.
2. In a large bowl, beat cream cheese and powdered sugar until combined. Add butter and continue to beat. Add milk and instant pudding. Beat until smooth. Let sit for 10 minutes to thicken. Add half of the crushed cookies and stir until combined. Fold in whipped topping.
3. Layer cookie crumbs and pudding into cups, starting and ending with crumbs. Press gummy worms into the pudding (optional).

Chocolate Peppermint Cheesecake

• 20 chocolate wafers
• 10 chocolate mints
• 2 Tbsp. melted butter
• 1 (2.1 oz.)  Better Bowls Sugar-Free Chocolate Pudding
• 2 cups whole milk
• 1 8-ounce package cream cheese, softened
• 1 (1 oz.) pkg. Better Bowls Sugar-Free Vanilla Pudding
• ½ teaspoon peppermint extract
• 1 (12 oz.) container frozen whipped topping, plus extra for garnish (optional)
• 1-2 drops of red food coloring (optional)
• Candy cane sticks, After Eight chocolate mints, and additional crushed chocolate wafers and crushed candy canes for garnish (optional)

Directions

1. Place the chocolate wafers and chocolate mints in the bowl of a food processor and pulse into fine crumbs. Add the melted butter and pulse again until combined.
2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
3. Prepare the chocolate pudding with the milk according to package instructions.
4. Beat the cream cheese until light and creamy.
5. Add the prepared chocolate pudding, the dry vanilla pudding mix and the peppermint extract and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6. Fold in the tub of frozen whipped topping until well combined. If you’d like to tint your cheesecakes a light pink “peppermint” color, add 1 drop of red food coloring – you can leave the color swirled or mix completely for a light pink color. If desired, add a second drop of red food coloring if you want a darker pink color and mix again.
7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
8. Using a large pastry bag with a large tip, or a spoon, top the chocolate mint crumb crust in each cup with the cheesecake mixture and refrigerate until ready to serve.
9. Garnish with additional whipped topping, a candy cane stick, a chocolate mint and crushed chocolate wafers and candy canes, if desired.

 Chocolate Peppermint Cookies

• 1 cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 2 large eggs
• 1 tsp. vanilla extract
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1-1/2 cups chopped chocolate (plain or peppermint) cream-filled sandwich cookies
• 1 cup dark chocolate chips
• 1/2 cup crushed candy canes

Directions

1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the cookies, chocolate chips, and crushed candy canes.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

 Chocolate Pudding Orange Bowls

• 4 oranges
• 1 (4 oz.) Better Bowls Natural Chocolate Pudding
• 2 cups of milk
• Chocolate Chips

Directions

1. Cut each orange in half vertically.
2. Remove fruit without breaking peel.
3. Thinly slice some of the oranges for a garnish (optional).
4. Combine milk and pudding mix.
5. Pour pudding into each orange bowl.
6. Refrigerate for 5 minutes, or until pudding is set.
7. Add orange slices and chocolate chips for garnish (optional)

Triple Chocolate Brownies

• 1 cup sour cream
• 1 (6 oz) container of nonfat plain greek yogurt
• 1 cup butter, softened
• 5 large eggs
• 1 tsp. vanilla extract
• 1 (18.25 oz) Devil’s Food Cake Mix
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 2 cups dark chocolate chips
• 2 cups semi sweet chocolate chips

Directions

1. Preheat oven to 350° and line a baking sheet with parchment paper or spray with nonstick cooking spray.
2. In a large bowl beat the sour cream, greek yogurt, butter, eggs, and vanilla extract.
3. Stir in the cake mix and pudding mix. Fold in the dark chocolate chips.
4. Spread into the baking sheet or 9 x 13 pan for thicker brownies.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Sprinkle with the semi sweet chocolate chips as soon as it is removed from the oven. Once slightly melted, about 1 minute, spread evenly over the brownies with a knife.
7. Serve immediately or allow to cool completely and cut once the chocolate is firm.

Chocolate Butter Cake

Dough

• 1/4 cup warm whole milk (about 100 F)
• 1 1/2 tsp. instant yeast
• 1/4 cup sugar
• 2 large eggs, at room temperature
• 1/2 tsp. vanilla extract
• 1/2 tsp. salt
• 3 Tbsp. cocoa powder
• 1 cup plus 5 tablespoons all-purpose flour
• 6 Tbsp. unsalted butter, at room temperature

Topping

• 1/2 cup sugar
• 4 Tbsp. unsalted butter, at room temperature
• 2 oz cream cheese, at room temperature
• 2 Tbsp. light corn syrup
• 1 large egg, at room temperature
• 1 tsp. vanilla extract
• 1/3 cup all-purpose flour
• 3 Tbsp. Better Bowls Natural Chocolate Pudding
• 2 Tbsp. confectioners’ sugar

Directions

1. Preheat oven to 200 F and place a rack in the lower third. Once the oven reaches temperature, turn it off. Line an 8×8-inch baking pan with aluminum foil, leaving an overhang on opposite sides. Spray the foil with nonstick cooking spray.
2. To make the dough: In bowl of a stand mixer fitted with paddle attachment, combine the milk and yeast. Beat on low speed to dissolve the yeast. Add the sugar, eggs, vanilla, salt, flour, and cocoa powder and beat on low until everything is well combined. Cut the butter into 6 pieces, and with the mixer on medium-low speed, add the butter one piece at a time (waiting until one is incorporated to add the next). Continue until all of the butter is incorporated, then allow the batter to continue mixing for 5 minutes.
3. Spray a medium bowl with nonstick cooking spray. Transfer the dough to this bowl and cover the bowl with plastic wrap. Place the bowl in the warm oven, and let rise until it doubles in size, about 30 minutes. Transfer the batter to the prepared pan and spread into an even layer. Set aside.
4. Preheat oven to 350 F.
5. To make the topping: In the bowl of a stand mixer fitted with paddle attachment, combine the granulated sugar, butter, and cream cheese. Beat on medium speed until light and fluffy, about 2 minutes (scraping the sides of the bowl as necessary). With the mixer on low, mix in the corn syrup, egg, and vanilla until incorporated. Stir in the flour and pudding mix just until incorporated. Dollop the topping over the cake batter then use an offset spatula to spread into an even layer completely covering the cake.
6. Bake for about 25 minutes, or until the edges of the cake turn golden, and the topping just jiggles slightly in the center when the pan is shaken (the topping around the outside should be mostly set). Transfer the pan to a wire rack and allow the cake to cool for at least 3 hours. Use the foil “handles” to lift the cake from the pan. Dust with the confectioners’ sugar before slicing and serving.

 Chocolate Pudding Strudel

• 4 frozen strawberry-filled strudel pastries
• 2 cups cold milk
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 8 oz. frozen whipped topping, thawed and divided

Directions

1. Toast pastries according to package directions; cool for 5 minutes.
2. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in 2 cups of whipped topping.
3. Place pastries in an ungreased 8″ square dish. Spread with pudding.
4. Cover and refrigerate for at least 20 minutes. Cut into squares. Top with remaining whipped topping (optional).

Thin Mint Mousse

• 2 cup fat-free milk
• 1 (2.1 oz.) pkg. Better Bowls Sugar-Free Chocolate Pudding
• 1 (8oz.) container frozen whipped topping, thawed
• 1/4 tsp. mint extract
• 6 thin mint cookies, crushed
• 3 drops green food coloring (add more for desired shade)

Directions

1. In a small bag or food processor, crush the thin mints, set a side.
2. In a medium bowl, whisk the milk and the pudding mix together for 2 minutes. Fold in mint extract, food coloring and 2 cups of whipped topping and fold/mix until the color is no longer white.
3. In 6 small bowls, evenly layer the bottom of each dish with 1/2 the pudding mixture, top with the cool whip, add remaining pudding mixture and add crushed cookie.
4. Top with whip cream and a thin mint cookie (optional)

 Chocolate Bliss Cupcakes

• 1 box chocolate cake mix
  
• 1 (15 oz.) can pumpkin
• 1/4 cup egg whites
• 1/4 cup mini semi-sweet chocolate chips
• 1 cup cottage cheese
• 1/4 cup cocoa powder
• 2 Tbsp. Better Bowls Natural Chocolate Pudding Mix
• 1 small tub of frozen whipped topping, thawed

Directions

1. Preheat oven to 400 degrees.
2. Combine cake mix, pumpkin, egg whites and chocolate chips, pour into cup cake moldings and bake for 20 minutes.
3. Put cottage cheese and cocoa powder in a food processor and blend until smooth. Stir in pudding mix, then fold in whipped topping. Spread onto cooled cupcakes.

Chocolate Chip Cookie Delight

• 1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
• 1 (8 oz.) pkg. cream cheese, softened
• 1 cup confectioners’ sugar
• 1carton (12 oz.) frozen whipped topping, thawed and divided
• 3 cups cold milk
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 1 (4 oz.) pkg. Better Bowls Natural Vanilla Pudding
• Chopped nuts and chocolate curls (optional)

Directions

1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
3. In another large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls (optional).
4. Cover and refrigerate for 8 hours or overnight until firm.

 Peanut Butter Cup Cakes

 Chocolate Pudding Candy Cookies

• 1 cup unsalted Butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 (4 oz.) pkg. Better Bowls Chocolate Pudding
• 2 large eggs
• 1 tsp. vanilla extract
• 2-1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup milk chocolate chips
• 1-1/4 cups colored malted milk candy

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. Mix until smooth.
3.  In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips and candy.
4. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until cookies are set. Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

 

Banana Chocolate Pudding Ice Cream

• 1 can sweetened condensed milk
• 2 cups half & half
• 3 Tbsp. Better Bowls Natural Chocolate Pudding
• 1 ripe banana, sliced
• 1/2 cup broken vanilla wafers

Directions

1. Whisk together the first three ingredients.
2. Pour into freezer bowl of ice cream freezer.
3. Freeze according to ice cream makers instructions.
4. During last 2 minutes of churning, add banana and vanilla wafers.
5. Pour into container and place in freezer until set.

Chocolate Pudding Poke Cake

• 1 box instant cake mix (plus ingredients called for on box)
• 1 (4 oz.) pkg. Better Bowls Natural Chocolate Pudding
• 2 Cups Cold Milk

Directions

1. Preheat oven to 350 degrees.
2. Make, bake and cool cake as directed on box.
3. Poke cake every 1/2″ with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.