One of the cooking magazines that I follow now and again, had a recipe last week for boxed mac and cheese – and making it better, by adding extra cheese, cream, garlic and some other ingredients, and topping it all with toasted breadcrumbs or crumbled crackers. There are all kinds of other schemes for improving things like boxed cake mixes; substituting butter for oil, milk for water, an additional egg … for myself, I have worked out a means of improving jello pudding mixes, of the sort where you just add milk and whisk until it solidifies. My daughter bought some of these chocolate or vanilla pudding mixes from the marked-down shelf a couple of weeks ago, and I improved them by substituting whipping cream for half of the milk, and adding a splash of vanilla extract. It makes a very rich, mousse-like dessert, especially when dusted with a bit of sweetened cocoa powder, chocolate syrup, or really – any other adornment.