A long time favorite, a version of this recipe is in our book. It was one of the first FBC no-cook recipes I did years ago – and it never fails to be popular when you make it up. Almost no one will turn down the combo of candy, pudding and pie. Being that we are nearing fall and the cooler weather by the day, it is high time to do a new version! The secret in getting a good trail pudding is COLD water – you want to take your water only minutes before making it up.
I was excited this morning when I stopped in at my local Trader Joe’s for they had something new on the shelves:
Instant pudding that I could have. I have not had it in about 3 years due to every instant pudding I had seen before this having artificial coloring added. The pudding contains: Cane sugar, Modified corn starch, Cocoa powder, Bourbon Vanilla extract, Sodium Pyrophospate and Disodium phospate (for thickening and Salt. Very simple and with nothing I have to avoid. So suddenly I knew I had to do Trail Pudding Pies once again!
(Want scary? This is the ingredient list for a certain company that starts with a big J’s chocolate pudding: Sugar, Modified Food Starch, Cocoa Processed With Alkali, Disodium Phosphate (For Thickening), Contains less than 2% of Natural and Artificial Flavor, Salt, Tetrasodium Pyrophosphate (For Thickening), Mono- and Diglycerides (Prevent Foaming), Red 40, Yellow 5, Blue 1, Artificial Color, Bha (Preservative). Yikes.)
Items used: Keebler Mini Ready Crusts in a 6 pack, bag of mini chocolate chips, box of pudding and not seen, instant dry milk.
This is not the lightest dessert, nor is it small packing but trust me, it is worth it!
Made up and ready to wolf down:
Serves 6 or well, 3 real life adults 😉