Pudding Mix, Instant, Chocolate, 1 Pound Bulk Bag

Pudding Mix, Instant, Chocolate, 1 Pound Bulk Bag

Pudding Mix, Instant, Chocolate, 1 Pound Bulk Bag
Item# LbPudMixChoc
$6.82, 3 for $18.68

Just blend this dry powdered mix with milk for a rich and creamy chocolate pudding. Top with whipped cream for a special treat. Manufactured by Hormel.

Directions: With an electric mixer or a whisk, beat together 2/3 cup pudding mix with 2 cups of cold milk. Chill and serve.

Net Weight: 1 Pound / 16 oz. / 454 grams. Other sizes available. Click here to view/purchase them.

Ingredients: sugar, modified food starch, cocoa powder processed with alkali, contains 2% or less of disodium phosphate, tetrasodium pyrophosphate, nonfat dry milk, salt, mono and diglycerides (prevent foaming), partially hydrogenated soybean oil with BHA (preservative), natural and artificial flavoring, red 40, yellow 5, blue 1. Contains milk and soy. Packaged in a facility that also processes: peanuts, tree nuts, egg, fish, crustaceans, shellfish and wheat.


Recipe: Quick Mocha Chiller
Chocolate and coffee in a smooth, creamy drink.

1 cup milk - low-fat okay
ice cubes - as needed
1 cup frozen whipped cream topping (i.e. Cool Whip) - low-fat okay
2/3 cup instant chocolate pudding mix
1 Tbls. instant coffee granules OR 1/4 cup strong brewed coffee

~ Pour milk into a measuring cup. Add enough ice to make 3 cups.
~ Pour all ingredients into a blender and puree until smooth.


Recipe: Chocolate Raspberry Cream Pie
Rich, chocolaty pie is quick and easy to make, but will surely impress your guests!

1 1/2 cups cold milk
2/3 cup instant chocolate pudding mix
2 Tbls. raspberry gelatin mix
(1) 8 oz. container frozen whipped cream topping, thawed
(1) 9" prepared chocolate cookie crumb crust
1 handful of raspberries (optional)

~ Beat together milk, pudding mix, and gelatin either by hand with a whisk or with an electric mixer on low for 2 minutes. Gently fold 1/4 of the whipped cream topping into the pudding mixture.
~ Spread the mixture into the prepared pie crust. Cover, and refrigerate for 2 hours.
~ Spread the remaining whipped cream topping evenly over the pie and garnish with raspberries, if desired.
~ Keep refrigerated.

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