Mocha Pudding

Mocha Pudding

  • 1 box (4 serving) instant chocolate pudding mix
  • 2⁄3 cup dry milk
  • 1 tsp instant espresso powder
  • ¼ cup glazed pecans

At home:

Pack the pudding mix, dry milk and espresso powder in a quart freezer bag. Tuck the pecans in a small bag.

In camp:

Add 2 cups cold water to the pudding bag. Seal tightly and shake for 2 minutes or use a spoon or whisk to beat it. Park the pudding in a cold stream or snowbank to finish setting up for 30 minutes or so, or until you have eaten dinner and crave dessert!

Divide up and top with pecans.

Serves 2 to 4.