We tried to make instant pistachio pudding for St. Paddy's Day (had a whole table full of green and Irish food), but of course it wouldn't set up. Oh well. We had pistachio pudding soup for desert. I have the most awesome recipe for a chocolate "pudding." Actually the recipe is for chocolate pie, but we just make the filling and put it in pudding cups. My whole family loves it, and it is super fantastic. It's really rich though, so a little goes a long way. The recipe is from Vegetarian Times, January '94.
8 oz unsweetened chocolate
2 10oz pkgs silken tofu
10 oz jar blackberry preserves (we've also used black raspberry and we use 100% fruit spreads)
1 tsp vanilla extract
1 C honey (we don't use honey, so we substitute a little over 3/4 C agave nectar since it is sweeter than honey).
Melt chocolate (we use a double boiler, but you could probably microwave it). Put the rest of the ingredients in blender and add melted chocolate - process until very smooth. Pour filling into pudding cups, refrigerate for at least four hours, and eat!!! Yummmmmm.