- 1 box (4 serving) instant chocolate pudding mix
- 2⁄3 cup dry milk
- 1 tsp instant espresso powder
- ¼ cup glazed pecans
Pack the pudding mix, dry milk and espresso powder in a quart freezer bag. Tuck the pecans in a small bag.
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.