How to Make Homemade Chocolate Pudding Snack Packs

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It's actually even tastier than it looks. [Photographs: Liz Gutman]

I was a deprived child. My parents were always putting weird stuff in our lunch boxes: cheese sandwiches, hard-boiled eggs, plastic Ziploc bags full of pretzel twists. Store-brand cookies, for God's sake! Where were our Lunchables? Or individual cartons of chocolate milk? And the crinkly foil bags of neon-orange cheese puffs? I spent a lot of time in elementary school trying to cajole friends into swapping with me. Unfortunately few nine-year-olds actually like Vegemite sandwiches, go figure.

In hindsight, of course, I'm grateful to my parents for packing healthy, less processed foods. But, to this day, I have a sick fascination with junk food—convenience desserts in particular. Enter the Snack Pack.

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There are few things in this world more comforting to me than squishy, sweet, creamy desserts, especially when they come in a ready-to-eat cup. But pudding is really easy to make at home, too.

So when I got hit with a serious pudding jones recently, I spent a few days vacillating over which recipe to use. Did I want a non-egg recipe? Chocolate or vanilla? Or maybe butterscotch?

Eventually I decided to hybridize a Martha Stewart recipe using both dark and milk chocolate puddings—which then, of course, gets layered into cute little containers. The container cuteness is optional; and of course you can gussy this up with any kind of extract, liqueur, or spice. But I highly recommend trying it straight-up at least once.

I call it Le Snaque-Paque. If you bring a little glass jar of this magical stuff into work, everyone will be begging you to trade. Promise.

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