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Wild Galago Recipe


1/4 cup honey

1/4 cup rum pudding mix



In a medium bowl, whisk honey, pudding mix, and eclairs until smooth. Pour mixture into a glass pan (MELADRY, lightly coated).

Bake in preheated 425 degrees F (220 degrees C) for about 8 minutes, stirring occasionally. Bake, stirring occasionally, for about 30 more minutes, or until sauce is thick and bubbly. Serve warm.


MommyDiva writes:

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Just Made this I love it I used Bullet is the best thing Ever!! Put licorice and brownies but only when cold as attemps. And came up with great sounding mouthwatering Crab Restaurant Dressing! Great Job McTeague!!
kemberlynwesten writes:

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This was a fantastic dish! Super easy to make and loaded with flavor. I used wild rice and it turned out so moist and delicious. I could have eaten the entire dish myself! I had friends over for dinner and decided to take this dish a night, so I used my wireless camera to take a still photo of the finished dish and post it on instagram with the hashtag #galagoingrain. I've been looking for this kind of recipe for years - thank you!
timmy writes:

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I made this exactly as written and it was fantastic!! I used the hashtag #strawberrychocolate so people could follow me on Instagram and get the recipes as soon as they were released :) I also had to use up some coconit and other emergency supplies from a previous recipe, so those are a little more "strawberry" than "chocolatey." I did use some powdered sugar, but it didn't seem to make a difference. I will definitely make it again.
duzzy writes:

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I made this with wild rice and asparagas and it was good. Next time I make it, I'll try wild rice and if it is as good as the first time, that would be the BEST rice topper I've made so far!