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This creamy pudding will satisfy everyone’s craving for coffee and chocolate.
- 2/3 cup(s) cocoa
- 1/3 cup(s) brewed Folgers® Classic Roast Coffee
- 3/4 cup(s) sugar
- 1/4 tsp. salt
- 1/4 cup(s) cornstarch (1/3 cup if making a pie)
- 3 cup(s) half and half
- 3 Tbsp. butter
- 1 1/2 tsp. vanilla
- 1 pie crust (optional)
- Heat oven to 375°F. Grease large cookie sheet. Using scissors or knife, cut each roll into 4 equal pieces; place separately on greased cookie sheet.
- Bake at 375°F. for 9 to 11 minutes or until golden brown.
- Uncover icing cup; microwave for 10 seconds.
- Place half of the pieces in serving bowl; drizzle with half of the icing.
- Repeat with remaining pieces and icing.