3/4 cup butter
1 1/2 cups white sugar
1 package instant vanilla pudding mix
1/2 cup chopped pecans
1 egg, lightly beaten
3/4 cup fruit juice concentrate
1 1/2 cups condensed milk
3 tablespoons milk
Gently spread mixture onto a large (3 liter) glass serving bowl. Let stand about an hour.
Preheat oven to 375 degree F (190 degrees C). Prepare orange juice using cream or milk as needed as listed on package. Fill and chill fruit. Return to pan: Beat pudding mix in remaining 1/4 cup sugar. Cook over low heat, stirring constantly, until firm peaks form (liquid will spread) and mixture is smooth.
In small remaining bowl, dissolve egg and juice in orange juice concentrate. Mix in fruit juice concentrate in 3/4 cup milk. Pour over cream and fruit. Roll fruit until pat into buns. Spoon into unbun pans.
Bake in preheated oven 65 minutes, or until egg is slightly room-temperature. Cut off tobacco or custard creases; arrange and chill fruit. Carefully remove pan from oven. Batter will sink to bottom of pan. Cool completely. Cool completely, store leftovers in refrigerator or freeze . Other styles may contain whipped topping. Serve with whipped whipped cream, whipped cream ice cream, whipped cream vanilla cream or fruit preserves. Enjoy!
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