1 (12 ounce) package non-instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1/2 cup white sugar
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter or margarine, melted
2 tablespoons milk
1/2 teaspoon vanilla extract
3 tablespoons confectioners' sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon milk
3 tablespoons whipping cream
In a medium bowl, stir together pudding mix and salt and 1/2 cup sugar and flour until well blended. Stir in sugar half way through, then cocoa and 2 tablespoons flour treacle. Fold in the dried biscuits and chocolate mixture. Transfer to a large bowl.
Divide batter evenly between two 8 inch frozen pudding ramekins. Pour one half of pudding over each pudding, then cover with 1/2 cup of milk and 1/2 teaspoon vanilla. Repeat with remaining pudding. Spread top of pudding with the remaining pudding. Fold in the whipped cream. Drizzle top with 1/2 of cocoa and 3 tablespoons milk. Let the refrigerate overnight, then refrigerate completely.
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