I’m really not ok (like at all) about a day that ends without dessert. It’s just not acceptable.

Never was as a kid and 30 something years later, still isn’t. Most kids would whine “what’s for dinner???” in their most annoying drawn out kids voice possible, but my version of that was always “mommmmm, what’s for dessert???”

Priorities.

I’m pretty sure it was because of that there was a constant supply of instant jello and pudding in our pantry. Dessert in a pinch for when my whining got to be more than a parent could handle.

That said, I never gave a second thought to the fact that pudding could actually be made without some pantry powder packet until many years after what is probably acceptable to have come to that realization (like, um, in my 20s).

Don’t worry, I’ve since made up for it with recipes like this dirty chai tapioca pudding, coconut pudding and this baked amaranth pudding.

I’ve also tried making baked puddings like this coconut caramel coffee pudding which are equally delicious, just a bit more involved.

This time, I wanted to make a simple pudding just like the old days with a sauce pot, a bunch of whisking and some simple chill/set time in the fridge.

Almond Breeze’s new almond cashew blend that just came out is the perfect way to keep this dairy free gingerbread pudding creamy like you expect from pudding while still a healthy, lower-calorie treat.

With molasses and all the holiday spices you can think of mixed in, it’s like a spoonful of Christmas with each bite!