Can be cooked over an open fire or charcoal (10 - 20 minutes).
Sticks, Broom sticks or 1/2 -3/4 inch doweling.
Heavy Duty aluminum foil.
Ziploc Bags
2 cans refrigerator biscuits or Pillsbury Crescent Rolls
1 large pkg. instant chocolate pudding
1 large pkg. instant vanilla pudding
Milk for pudding
whipped cream or frosting
First, make puddings inside Ziploc bags using slightly less milk than called for. (Girls can play catch with double bagged pudding to mix). Set aside. Make a doughboy by wrapping 1 or 2 uncooked biscuits carefully around a foil covered end of a stick or dowel. Make sure there are no seams or holes. (We use two for the *large* version). Cook SLOWLY over fire until golden brown. Biscuit will slip off foil when done. Snip the corner of each pudding bag with scissors and squeeze first vanilla and then chocolate pudding into the doughboy. Top with whipped cream or frosting. YUM !!! **Younger girls do not have the patience required to cook doughboys slowly and should stick to marshmallows. Hint: a larger diameter stick will hold more pudding !!