CHOCOLATE CREAM PUDDING

This is an easy dessert when you really have no time to fuss. You can serve it with store-bought cookies, or your own. This pudding is light, smooth and mousse-like, not overly sweet, but it's rich tasting and satisfying.

Chocolate Cream Pudding

INGREDIENTS: 1 box instant pudding of your choice (I used chocolate)
1-1/2 cups fat-free half and half, well chilled
1/2 tsp. instant coffee granules
1 Tbsp. Kahlua or other coffee brandy

1-1/4 cups heavy whipping cream, well chilled
1/4 cup 10X sugar
1/2 tsp. instant coffee granules
1 tsp. Kahlua or other coffee brandy
1/2 tsp. pure vanilla extract

Chocolate bar for grating

DIRECTIONS: In medium-sized chilled bowl with chilled beaters or whip attachment, beat the pudding mix, half and half, coffee granules and brandy for about 2 minutes. Cover and place in fridge for about 30 minutes to set. In a separate small chilled bowl with chilled beaters or whip attachment, beat the cream till stiff. Add remaining ingredients and beat till incorporated. Place about 1 cup of the cream mixture into a resealable plastic bag and place in fridge. Fold remaining cream mixture into pudding till well mixed, then spoon the pudding into 6 individual serving dishes. Cut a corner of the plastic bag with the cream mixture, and pipe onto the top of the puddings. Grate a chocolate bar over the top of the whipped cream, letting it fall onto the pudding. Serve immediately or refrigerate.