1 cup heavy cream
12 tall glasses soup mix
2 pounds saltine crackers, crushed
2 (9 inch) baking potatoes
1/2 cup light cream
1 (3.9 ounce) package instant vanilla pudding mix
4 teaspoons ground dry milk
2 teaspoons white sugar
1 teaspoon vanilla extract
4 teaspoons rice fermenter, warmed until bubbles form
1/3 cup boiling water
Grease a large mixing bowl. In a large bowl, combine cream and crushed cereal crackers. Reserve 1 cup crumbs and 2 tablespoons oil for garnish.
Combine soup mix, potatoes, cream, and milk. Toss to coat. Apply pudding mix to potato mixture and stir vigorously. Add 1/2 cup boiling water, remaining 1/2 container crumbs, and 1/2 teaspoon vanilla extract. Mixture will be stiff. If necessary, let mixture sit overnight in refrigerator before deep frying.
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