Directions

• Place cornstarch in a medium saucepan. Slowly whisk in the milk, whisking constantly to dissolve the cornstarch and prevent lumps. Cook over medium heat, whisking constantly, until mixture begins to boil, about 8 to 10 minutes. Continue cooking at a slow boil, whisking constantly, for another 2 minutes to thicken. Add the contents of a full jar of Sunday Night Chocolate Sauce. Cook and whisk another 2 minutes or until chocolate is fully incorporated, and the mixture is quite thick.

• Remove pan from heat and pour* pudding into individual pudding cups or one large serving bowl. Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until cool and set, about 2 to 3 hours. When ready to serve, top with chocolate whipped cream, drizzle with additional chocolate sauce, and serve with berries (if using).