Pudding Breeze Food

PUDDING BREEZE

Pudding Breeze image

This dessert is always a hit at pot luck dinners and holiday gatherings. It is very easy to make. You can substitute any type of instant pudding for chocolate.

Provided by Valerie Cain Cuff

Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups all-purpose flour
¾ cup margarine
2 (8 ounce) packages cream cheese
2 cups confectioners' sugar
3 cups frozen whipped topping (Cool Whip®), thawed
3 (3.9 ounce) packages instant chocolate pudding mix
5 cups whole milk

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Crumble flour and margarine together. Blend well. Press mixture into the bottom of a 9x13 inch pan. Bake 15 minutes at 375 degrees F (190 degrees C) and let cool.
In a mixing bowl, cream cream cheese and sugar together. Stir 2 cups whipped topping into the mixture; whip together and spread evenly over cooled crust.
Mix the pudding mix with 5 cups milk (do not follow directions on box). Pour this mixture over the second layer and top with remainder of dairy whipped topping. Refrigerate and serve chilled.

Nutrition Facts : Calories 1011.9 calories, Carbohydrate 95.7 g, Cholesterol 106.1 mg, Fat 62 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 30.4 g, Sodium 737 mg, Sugar 63.5 g

BUTTERSCOTCH PUDDING

Butterscotch Pudding image

Provided by Food Network

Categories dessert

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

EASY VANILLA PUDDING

Easy Vanilla Pudding image

This was a recipe my mom would make when we were young. I think she originally got it from the back of the cornstarch box. To make this chocolate pudding, increase the sugar to 2/3 cup and add 2-3 Tbs cocoa with the cornstarch.

Provided by Tarbean

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter
1 teaspoon vanilla

Steps:

Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk.
Bring to a boil over medium heat. Boil 1 minute, sitrring constantly.
Remove from heat. Stir in butter and vanilla. Chill.

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