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Retro Recipe Whipped Chocolate Pudding

Whipped chocolate pudding
Here's Carnation's 1963 recipe for Whipped Chocolate Pudding.

1 tbsp. (1 envelope) unflavored gelatine
1 package (4 oz.) chocolate pudding and pie filling mix
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
1 cup water
1/8 tsp. peppermint extract
2 tbsp. orange juice
1 cup angel food or other cake squares
chocolate sauce

Combine gelatine, pudding, 1 cup Carnation and water in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and add peppermint extract. Chill until mixture mounds from a spoon. Whip pudding until smooth. Chill 2/3 cup Carnation in refrigerator tray until soft ice crystals form around edges (10 - 15 minutes). Whip until stiff (about 1 minute). Add orange juice. Whip very stiff (about 2 minutes). Fold into pudding mixture. Layer pudding mixture and cake squares in a 1 1/2-quart mold or bowl. Chill until firm, about 2 hours. Unmold. Top in chocolate sauce if you wish. 

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