Chocolate Puff Pudding Recipe & Jiffy Frosting Mix – Reader Requests

Posted on Jan 23 2017 - 3:34am by RetroRuth

I’ve been getting a lot of questions and requests sent to me lately, so I thought I would start posting some of them to share with everyone. After all, we are all in this to learn about vintage cooking, right? Not just to see Tom eat gross food.

Well…maybe I’m in it to see Tom eat gross food.

Anyway, Michelle writes –

Hi! My mother had this PET (Instant Non-Fat Dry Milk Powder) recipe book and the chocolate puff pudding and sunshine sauce were our most favorite of all. Unfortunately, it disappeared sometime in the 80’s and my mom and I have been trying to find a copy since! We are desperate for this recipe, can you send us a copy?

No problem, Michelle. Here you go!

Chocolate Puff Pudding001

Sunshine Dessert Sauce001

That is a really interesting recipe. I might just have to make this one soon! Thanks, Michelle!

Jillian writes –

Can you tell me where I can buy the Jiffy Fudge Frosting mix for the Tunnel of Fudge Cake?  Did you get yours online? I can’t seem to find mine locally.

Hi Jillian! I usually find Jiffy mixes sold locally at Wal-Mart and Kroger.  But you can also order them directly from Jiffy here. The mix-and-match 12 pack is nice, because I also enjoy their muffins mixes.

Pillsbury also has a new line of mixes out called Purely Simple, and in it they have a chocolate buttercream frosting mix. I haven’t tried it yet to see if it works in the Tunnel of Fudge Cake, but I am planning on taking it for a test run soon, so I’ll keep you posted.

Thanks, Jillian!

If you have any questions or if you are looking for a certain recipe, please feel free to leave a comment, send me an email at or contact me through our Facebook page and I will see what I can do for you!

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (, No Pattern Required (, and I Ate The 80's (

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12 Comments so far. Feel free to join this conversation.

  1. Meredith Rousseau January 23, 2017 at 8:35 am - Reply

    What a fabulous and easy recipe! Could you explain what the ingredient PET instant is?
    Thank you so much! Meri

    • RetroRuth January 23, 2017 at 9:43 am - Reply

      Oops! Thanks for the great question, Meri! PET instant refers to Instant Non-Fat Dry Milk Powder.

      • Meredith Rousseau January 24, 2017 at 9:28 am - Reply

        Awesome! Can’t wait to make this!

  2. Lassie January 23, 2017 at 11:22 am - Reply

    I bought a box of Pillsbury ‘Purely Simple’ cake mix last year, when it came out. It was SO SALTY, it was inedible. We took one bite and threw it away, it was so salty – and dry, too. There was no saving it…. I also complained to the company. Apparently, people love salty cake mixes since it’s still being sold.

    • RetroRuth January 24, 2017 at 12:08 pm - Reply

      Interesting! You know, I made a box of Jiffy Chocolate Frosting on its own the other day to frost some cupcakes, and I thought that was pretty salty, too. Was the mix you made chocolate? I wonder if chocolate things are salter in commercial mixes.
      I am going to use my Purely Simple mixes soon in a few recipes I’ve picked out. I bought vanilla and chocolate, so I will pay attention to how salty everything is!

  3. Freezy January 24, 2017 at 2:50 pm - Reply

    I was actually a bit surprised the other day to find out that PET Milk is still around! Where I come from in Arizona, Carnation is the biggest condensed milk supplier, with Borden a ways behind. I’d never heard of PET Milk until I got into retro cookery and assumed it was a defunct brand. However, I ended up going on a little drive out of state up to Utah the other day, and when we stopping in a store to pick up snacks I was surprised to see PET Milk on the shelves!

    But that dessert sauce looks YUMMY. Mmm, baked pudding…

  4. Angie January 24, 2017 at 6:13 pm - Reply

    It’s like 95% Tom eating weird things 1% what your making and 4% what shirt Tom is wearing when he eats the weird things.

    • Marty January 26, 2017 at 12:57 am - Reply

      This! Totally! 🙂

  5. Amy January 26, 2017 at 4:46 pm - Reply

    Hi, I’m going to try the PET pudding recipe this weekend. The only thing I’m wondering about is the raw egg in the sauce?

    I don’t have PET instant milk so I’m going to give it a shot with Carnation. Keep your fingers crossed!

    • RetroRuth January 27, 2017 at 1:41 pm - Reply

      Hi Amy! If you are nervous about the egg, check your local grocery store to see if they carry pasteurized eggs in the shell. You could also use egg whites from the carton, but your sauce probably won’t be very “sunshiney” without the yolk. Otherwise, you could pasteurize the eggs yourself
      Good Luck! Let us know if it works!

      • Amy January 27, 2017 at 2:27 pm - Reply


        I went ahead and risked it, raw egg and all! My daughter was skeeved out by the raw egg in the sauce (all that food safety talk made an impression), so she wasn’t too eager to try it.

        The recipe turned out just as pictured and was tasty for sure. However, it was a lot of work! Lots of steps and different ingredients to keep track of – for a recipe created to push “convenience foods,” it wasn’t very convenient for a weekday treat. Maybe I just got started too late in the evening, because we didn’t even get to eat it til 10 pm.

        It was okay, but I probably won’t make it again.

        That’s my review!

        • RetroRuth January 28, 2017 at 8:51 pm - Reply

          Thank you so much for the review, Amy! Glad it was tasty, since you put all that work into it!

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