The Best Chocolate Dessert My Grandma Made Came From a Box

Some of my fondest childhood memories are standing on a step stool in my grandma’s kitchen, stirring up a batch of her famous chocolate pudding. And of course, licking the spoon was the highlight—those moments are still etched in my heart.

As I grew older, I realized that while my grandma was a fantastic cook, she wasn’t making this pudding from scratch. It all started with a box—and no, not Jell-O—just like so many of grandma's best recipes. Occasionally, I’d spot that familiar box in my mom’s grocery haul, a clear sign that she too was longing for a taste of the past. That trusted classic? My*T*Fine pudding.

Grandma’s Favorite Pudding Mix

While Jell-O often steals the spotlight, our go-to pudding mix quietly sits on the shelf beside it, often overlooked. It used to come in a variety of flavors, but now My*T*Fine Pudding & Pie Filling mix is offered in just three: Vanilla, Chocolate, and Lemon. The packaging says it all—retro and timeless, My*T*Fine is the real deal.

According to its website, My*T*Fine has been a staple for over 90 years. However, a 2008 article in the New York Times revealed that the brand has actually been around for more than a century.

In fact, the article explains that My*T*Fine was the first company in the United States to produce powdered pudding mix. While powdered instant pudding was originally invented in England and made its way to the U.S. in 1918, My*T*Fine followed suit using cornstarch as a thickening agent, rather than traditional eggs.

In their own words, "For generations, families have relied on My*T*Fine cook-and-serve puddings to deliver rich, creamy desserts." This has certainly been true for my family, as we’ve passed down this box from one generation to the next—especially the chocolate pudding.

How to Make My*T*Fine Pudding

The My*T*Fine box includes instructions for both pudding and pie filling, so you can choose the desired consistency. For pudding, simply whisk the pudding mix with cold milk, then heat it until it thickens. Pour the mixture into bowls, mugs, or ramekins, and cover with plastic wrap to prevent a skin from forming (unless, of course, you’re a fan of that texture). Chill in the fridge, or enjoy it warm straight from the pot.

Pro tip: for the easiest chocolate mousse, whip some heavy cream and gently fold it into the cooled pudding. Top with a dollop of whipped cream, a strawberry or a few raspberries, and maybe some chocolate curls for the perfect chocolate dessert.

And now, the best part: fighting to be the one who gets to lick the pudding spoon. That was always enough motivation to behave perfectly at my nana’s, so I could beat my sister to that sweet prize. To this day, I still cherish that moment, and I look forward to passing this chocolatey tradition on to the next generation in our My*T*Fine family.