(by Shirley McNevich)
6 TBSP white sugar
1/4 cup Hershey's cocoa
2 TBSP cornstarch
1 1/2 cups milk
1/2 tsp. vanilla
In a saucepan (no heat yet) add white sugar, cocoa and cornstarch--stir. Slowly add milk while stirring--stir well. Place saucepan over low heat--stir constantly and bring to a boil. Once boiling, cook/stir for 2 minutes. Remove from heat--add vanilla--stir. Pour hot mixture into a glass bowl or glass serving dishes. Place a piece of Saran wrap on top of each and press the wrap so it is touching the whole top of the pudding. Cool to room temperature, then refrigerate until cold.
