ROCKY ROAD PUDDING
Take the ice cream flavor you love and try it in an all new way with our Rocky Road Pudding recipe. Peanuts and marshmallows add a satisfying texture to this creamy, smooth pudding dessert. Rock Road Pudding is certainly worth travelling the road less taken.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/2cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.
- Let stand 5 min.
- Top with nuts and marshmallows.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CREAMY CHOCOLATE JELL-O PUDDING POPS
Beat the summer heat and cool off with these Creamy Chocolate JELL-O Pudding Pops. You'll stop waiting for the ice cream man with this recipe for Creamy Chocolate JELL-O Pudding Pops. This dessert recipe is easy to make and fun to enjoy.
Provided by My Food and Family
Categories Recipes
Time 4h10m
Yield Makes 6 servings.
Number Of Ingredients 3
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Spoon into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
- Freeze 4 hours or until firm. Remove from cups before serving.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.6761 g, Sugar 0 g, Protein 3 g
ROCKY ROAD CUPS
What do you get when you mix classic rocky road ingredients with milk, pudding mix and whipped topping? Easy, yummy dessert cups for 12.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
- Add remaining ingredients; stir gently until well blended. Spoon evenly into 12 dessert cups or dishes.
- Refrigerate at least 1 hour before serving. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.4186 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ROCKY ROAD PUDDING CUPS
Try another spin on the classic dirt and worm cups of your childhood with Rocky Road Pudding Cups. Also known as Volcano Dirt, these Rocky Road Pudding Cups combine chocolate pudding, mini marshmallows and graham crackers.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Break honey graham into bite-size pieces.
- Stir into pudding cup along with the marshmallows.
- Serve immediately.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Butter an 8 by 8-inch baking pan.
- To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
- To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.
ROCKY ROAD PUDDING
Turn a favorite ice cream flavor into a pudding that will please kids and adults alike.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 9
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.
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BEST ROCKY ROAD RECIPE (EASY!) - PRETTY. SIMPLE. SWEET.
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5/5 (2)Total Time 10 mins
- In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
- Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.
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