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Mix all ingredients together in a large bowl for the Chocolate Pudding Mix.
Pour the mix into a 6 cup container with an air-tight lid. Label and date your mix. Use mix within 3-4 months. Makes 6 cups of mix.
To make Chocolate Pudding: In a saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture thickens. Remove from heat and stir in the butter and vanilla. Pour into serving bowls.
Mix granulated sugar, cornstarch, and salt for the Vanilla Pudding Mix and store in an airtight container. Makes 4 cups.
To make Vanilla Pudding: Beat egg yolks in a small bowl and set aside. In a saucepan, combine pudding mix and milk or half and half. Cook and stir over medium heat until mixture thickens and begins to bubble. Pour about half the hot pudding into the bowl with the beaten egg yolks, stir, then pour the egg yolk mixture back into the pan of remaining pudding. Cook and stir another 1 minute longer. Remove from heat, stir in butter or margarine and vanilla till blended. Pour into serving dishes. Cover and refrigerate 1 hour.