1/2 cup butter, softened
1 cup diced onion
3 tablespoons dried parsley
1/2 cup diced celery
2 cloves garlic, minced
1/2 tablespoon dried basil
1 dash ground black pepper
2 tablespoons dried oregano
1 cup white sugar
2 teaspoons vanilla extract
1 (.7 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch pan.
In a medium saucepan, heat butter and saute onion and parsley over medium heat for 2 minutes, stirring. Remove from heat.
In a large bowl, mix together the celery, garlic, basil, pepper, oregano and sugar. Mix thoroughly. Pour mixture into prepared pan. Place the vanilla pudding over the mixture. Bake uncovered for 1 hour, stirring occasionally.
When the brown sugar is cooked, stir in the vanilla extract. Pour into the baking dish. Bake for 30 minutes, stirring after 15 minutes. Remove from heat.
Transfer the baked pie into the pit only to cool completely. Cover the bottom of the pie with a layer of foil or plastic wrap. Drizzle one of the foil layers with cold milk. Remove foil and fold in a layer of butter or margarine. Spoon wet pudding into the pie filling. Mix together with whipped cream. Pour over pie.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool completely. Cut into squares.
I really like this recipe, my only things is that you should use white instead of dark rum It makes the sauce a funny color, but it still taste great
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