This must be what chocolate pudding tastes like in HEAVEN.
I can’t decide, is it the crack of the hard chocolate topping I hear when first breaking into the pudding, or is it the surprise blackberry tucked into the waves of decadent pudding and creamy chocolate wafers – or is it the perfect balance to the rich sweetness by the keen addition of sour cream…
It’s everything together that makes this the best bite of chocolate pudding you will EVER taste. But hey, don’t just take my word for it, whip this recipe up for yourself…and let me know what you think.
I made this recipe as a twist on the tasty Banana Pudding recipe I shared a few weeks ago & it was a hit! The blackberries are a crucial part of this recipe – doing 2 key things that elevate this to gourmet status:
• they cut through the rich chocolate goodness and cleanse your palate right when you think the richness may be just a wheencie too much
• they add a sophisticated, refined look to this dessert in an unexpected way…blackberries aren’t typically served with chocolate. So why did I combine these 2 flavors? The groom’s cake at my wedding was a dark chocolate cake with mounds of blackberries piled atop…memories, mmm!!!
- 1 large box of Jello instant chocolate pudding
- 1 1/2 c skim milk
- 1 can sweetened condensed milk (I used low fat)
- 12 oz lt sour cream
- 8 oz Cool Whip
- 1 box of Nabisco Famous Chocolate Wafers
- Ghirardelli dark melting wafers, 1 bag
- 1-2 pints of blackberries (depending on how you want to decoratively range
- In a large mixing bowl, mix pudding packet and milk until lumps are gone. Stir in sweetened condensed milk & sour cream stirring to combine. Gently fold in Cool Whip.
- In a 9"x13" or a trifle bowl*, begin assembling the pudding: Spread 1/4 of the pudding on the bottom of the dish, top with cookies, add another 1/4 of pudding & more cookies, top with another 1/4 of pudding and cookies and spread the final layer of pudding on top.
- Melt Ghirardelli melting wafers according to package instructions and spread the melted chocolate over the top layer of pudding***. Top with blackberries ((arrange in rows** or in a pretty mound)).
- Refrigerate for at least 4 hours or over night.
- serves 12-15 people
- *I used a baker because I was serving a large number of people & this helped control portion size.
- **I arranged the blackberries in rows in order to define each portion...but a big blackberry mound would be gorgeous!
- ***Once the chocolate is melted, quickly & evenly spread it across the top layer of pudding. Take special care not to mix the chocolate and pudding together.
- ****In order to adhere the blackberries to the chocolate, dip them into residual melted chocolate before placing them on the pudding...this will keep them from rolling around.
A special thanks to all my wonderful taste-testers — you make recipe creating much more gratifying!