Double Chocolate Trail Pudding Pies

Pack the pudding mix, dry milk and half of the chocolate chips in a quart freezer bag. Tuck the other half in a snack size bag and pack with the crusts. (Leave them in their packaging to avoid being broken).

Add the very cold water to the bag, seal tightly and shake for two minutes. Stash the bag in a cold stream or in a snowbank for 15 to 30 minutes to chill.

Cut one corner off the bottom of the bag and pipe into each crust. Top with the remaining chocolate chips.

If you like extra thick pudding, cut the water back to 1 3/4 cups. This will produce a thick pudding.