Chocolate pudding with raspberry sauce

10 servings
chocolate pudding, cook and serve
12.0 ounce(s)
milk, powdered equivalent
8.0 cup(s)
raspberries, freeze dried
4.0 cup(s)
sugar, white
1.0 cup(s)
arrowroot powder
3.0 tablespoon(s)

Dietary Restrictions

Recipe Instructions

At home:
1. Mix powdered pudding and powdered milk together. Package in a Ziploc.
2. Mix raspberries, sugar and arrowroot powder together. Package in a Ziploc.
In the field:
3. **BEFORE DINNER** Add pudding/milk mixture to 8 cups of water. Bring to a boil stirring constantly with a flat spatula so it doesn’t scorch on the bottom of the pot.
4. Once thickened, remove from heat, cover and carefully set in a stream or pond to chill.
5. After dinner, add 4-5 cups of water to the raspberry mixture. Bring to a boil. Remove from heat and let cool slightly.
6. Serve ¾ cup of pudding topped with raspberry sauce.