In a heavy bottomed pot add cornstarch, sugar, and salt.

Very slowly add evaporated milk, mixing with a whisk vigorously to avoid cornstarch clumping.

Begin heating on a medium low heat and add chocolate chips.

Stir occasionally at the beginning but once chocolate begins to melt, stir constantly until it has thickened, about 5 minutes, add vanilla.

Remove from heat and bring to room temperature.

Pudding will thicken considerably while cooling.

Once cooled place plastic covering directly on top of the pudding to avoid pudding skin to form.

Refrigerate until ready to use!

To make the Peppermint Pudding, repeat steps above omitting the chocolate, and adding peppermint extract with the vanilla.

To assemble, place in a large freezer bag and cut of the corner. Pipe in layers in the cups. Garnish with crushed candy canes.