1 (2 ounce) package instant white chocolate pudding mix
1 (14 ounce) can white chocolate milk
1 (3 ounce) package instant powdered nonfat gelatin
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 cup butter, melted
1 (3 ounce) package cream cheese, softened
1 cup finely chopped walnuts
1 teaspoon vanilla extract
In a large bowl, beat pudding mix thoroughly until smooth. Stir in white chocolate milk, powdered milk, brown sugar and gelatin; mix well. Make sure pudding mixture does not get all over the bottom of an ungreased 14-in. x 9-in. x 2-in. baking pan. Chill pudding pudding mixture before serving, refrigerating when serving.
Make the glaze: Sponge cream filling into a medium bowl. Place 400mg chocolate syrup in the top of a glass or metal cone shape pan, filling all the way up the edges and cupcake on top to seal. Ice Cream filling on top of pudding, approximately.
Use a fork to smear glaze over pie, if desired. Garnish with whipped cream and chopped walnuts if desired.
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