Ingredients
Scale
- 1 box (14 oz) Gingerbread Cake Mix
- 1 package (3.9 oz) Instant Chocolate Pudding Mix
- 2 cups Cold Whole Milk (or heavy cream for extra richness)
- Optional: Whipped topping and chocolate shavings for garnish
Instructions
- Since this is a no-bake recipe, you must safely heat-treat the raw flour in the cake mix. Pour the gingerbread box mix into a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the powder reaches 165°F on an instant-read thermometer. This usually takes about 90 seconds total. Let it cool completely before moving to the next step.
- In a large mixing bowl, whisk together the instant chocolate pudding mix and the cold milk for two minutes until it starts to thicken. Slowly “dump” in the heat-treated gingerbread cake mix. Use a spatula to fold the dry mix into the pudding until no dry streaks remain. The mixture will be thick, fudge-like, and aromatic.
- Press the mixture into a lined 8×8 inch square pan or scoop it into individual dessert ramekins. Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the texture to firm up. When ready to serve, top with a generous dollop of whipped cream and a sprinkle of chocolate shavings for that professional bakery look.
- Cook Time: 15 minutes