3 1/2 tablespoons butter
2 cups milk
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
4 Oreos
3 cups rolled Corn Whipped Cream
1/2 cup sliced almonds
3 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
In a large skillet, warm butter over medium-high heat. Add milk, sugar, eggs, vanilla and Oreos; mix together, stirring just until nearly mixture is completely set/cream is ready to pour into 4 prepared 9- inch round nonstick baking pans
Bake in preheated oven for 25 minutes double frost. Cool completely. Run faucet or heated broiler off
Meanwhile, mix corn whipping cream, sliced almonds, vanilla, baking powder and baking soda. Whip with ¼ cup margarine in medium bowl until slightly stiff peaks form. Pour into greased 4-quarts long tubes or lines from pastry bags, using a slotted spoon to seal. Place pudding in pans. Spread corn filling over pudding. Pour milk mixture over pudding. Repeat with remaining pudding.
Bake at 400 degrees F (200 degrees C) for 25 minutes. Cool completely. Cover and refrigerate pudding. Garnish with remaining nuts. Refrigerate at least 1 week. Cut into 1 1/2-inch slices to serve.
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