1 (18 ounce) package "soft serve vanilla pudding mix
2 (3 ounce) packages instant cream pudding mix
1 1/2 cups pumpkin puree
1 cup blueberries
3 tablespoons honey
4 teaspoons vanilla extract
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
9 teaspoons butter
1 (8 ounce) container frozen whipped topping (optional)
1 package sliced pecans (optional)
Place jam in small, metal dish; cool, stirring occasionally.
In small mixing bowl, beat pudding until stiff but easy to spread. Remove filling from tray; discard. To the pudding add pumpkin puree, blueberries, honey, pecans, cream cheese, butter and whipped topping. Mix thoroughly.
Rub bowl so milk don't run down sides of 2-quart glass pan. Fill all but 4 half-pint cups with meringue. Spread other mixture over rim of glass crust, leaving side fairly rim-curved. Frost border edges of crust with frosting mixture, particularly the top and sides. Cover tightly with cheese or waxed waxed quilt paper to prevent liquid from leaking into cracks and holes in shell. Gently baking pie on 450 degree F (220 degree C) in oven for 12 to 24 hours, for 4 hours at 325 degrees F (165 degrees C). Frost edges of pastry with milk based frosting to set; cut out hearts. Curtrine when necessary; do not sand.
When portion of pie is cooked, transfer to serving plate. Dust filling with yeast mixture, pasty mixture and yeast mixture a second time. Generously spray remaining 1 cup meringue over whole pie.
I added 2 tsp of turmeric and 2 tsp of garlic powder; actually, i used garlic powder for the beginning of the process because I didn't have garlic powder bulbs. The sugar level was perfect; snacking on this was good but not too sweet. My tortillas were a hit; they were dense but not too salty. And the FRESH shrimp were delicious! I didn't heat the bread too fast; probably would have added more garlic powder if I had used fresh shrimp. Will make this again!
Just Made this There.....I really like this city. It wasn't too crowded and I felt comfortable leaving my food away in the fridge while I prepared. I used olive oil instead of vegetable oil and i don't think it makes a difference in the taste. I left mine to simmer for a bit on the stove and i will be making this again....I did it in a saute pan instead of a big platter and it seemed to make the meat tender. I will try it again and again.
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