Rocky Road Pudding

• 12 cup Splenda granular
• 5 tablespoons baking cocoa
• 3 tablespoons cornstarch
• 18 teaspoon salt
• 2 12 cups nonfat milk
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup miniature marshmallow
• 14 cup chopped walnuts, toasted

1. In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt.
2. Stir in milk until smooth.
3. Cook and stir over medium-high heat until thickened and bubbly.
4. Reduce heat; cook and stir 2 minutes longer.
5. Remove from the heat.
6. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
7. Bring to a gentle boil; cook and stir for 2 minutes.
8. Remove from the heat.
9. Gently stir in vanilla.
10. Cool for 15 minutes, stirring occasionally.
11. Transfer to individual dessert dishes.
12. Cover and refrigerate for 1 hour.
13. Just before serving, top with marshmallows and walnuts.

splenda, baking cocoa, cornstarch, salt, nonfat milk, egg yolks, vanilla, marshmallow, walnuts

Taken from www.food.com/recipe/rocky-road-pudding-169184 (may not work)