EASY DULCE DE LECHE PUDDING PIE
This impressive dulce de leche pudding pie is actually easy to make, thanks to instant white chocolate pudding and yummy Mexican dulce de leche.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread half the dulce de leche onto bottom of crust; sprinkle with half the nuts. Refrigerate until ready to use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread over ingredients in crust. Cover with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Drizzle with remaining dulce de leche; sprinkle with remaining nuts.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
DULCE DE LECHE PUDDING WITH COCONUT
A swirl of ducle de leche and a sprinkle of shredded coconut transform vanilla pudding into a decadent dessert.
Provided by Food Network Kitchen
Time 2h30m
Yield about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the dulce de leche.
- Divide the half of the pudding among 4 4-ounce ramekins or glasses. Then sprinkle each with 2 tablespoons of coconut and top each with the remaining pudding. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
DULCE DE LECHE RICE PUDDING
Make and share this Dulce De Leche Rice Pudding recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- HEAT milk and cinnamon sticks in large saucepan over medium-high heat until it reaches a boil; remove cinnamon sticks. Reduce heat to medium-low; add rice. Cook, stirring frequently, for 15 to 20 minutes. Add dulce de leche; cook, stirring frequently, for 15 to 20 minutes or until rice is tender and sauce is thickened. Garnish with sliced fresh fruit, if desired.
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- Place 1 cup chocolate chips and 1/3 cup heavy whipping cream in a microwave safe measuring cup or bowl. Heat for 45 seconds on HIGH, then whisk until smooth. Depending on your microwave you may need to heat it for another 15-30 seconds. Pour this mixture into the pie crust and chill until ready to fill.
- Beat cream cheese, dulce de leche, sugar, and vanilla with a hand mixer until smooth. Fold in the Cool Whip. Spread carefully on top of the black bottom in the crust.
- To top the pie using hot fudge sauce: place gently warmed hot fudge in a small ziploc bag and cut off one tip. Pipe desired design on the top of the pie.
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5/5 (1)Category Refrigerated, Pie, DessertCuisine MexicanCalories 400 per serving
- Place cookies, sugar and cinnamon in food processor bowl fitted with metal blade or blender. Cover; process 10 seconds or until fine crumbs form. Pour in butter with processor running. Press mixture onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 8-10 minutes. Cool completely. Set aside.
- Drop 1/2 cup dulce de leche in small spoonfuls over cooled crust; carefully spread over bottom.
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- Prepare an 8-inch springform pan with cooking spray and then wipe the sides gently with a paper towel. Pulse the whole cookies, including the frosting, in a food processor until fine. Microwave the butter in small microwave safe bowl in 30 second bursts until melted. Pour the cookie crumbs into a medium size bowl and drizzle with the melted butter. Stir until there are no crumbs left. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust.
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