8 cups milk
1/3 cup white sugar
1 teaspoon salt
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup margarine
1 cup heavy cream
1/2 teaspoon vanilla extract
1 (2 ounce) square unsweetened chocolate, chopped
3/4 cup non-dairy creamer
1/2 cup nonfat evaporated milk
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish or similar.
In a large saucepan bring milk to a boil, then stir in sugar, salt, egg and vanilla. Reduce heat to medium, and stir.
Cook 8 cups milk and sugar in a half-fill 12-cup bowl with an electric mixer until very smooth; about 5 minutes. Stir in all remaining ingredients except creamer in middle. Heat, but do not boil, until mixture thickens to spread consistency. Remove from heat if mixture thickens too much to spread Spread yogurt in prepared pan but do not brown as this will cause the smooth surface to brown.
In a saucepan over medium heat, melt cream and stir in vanilla. When smooth, pour over top of pudding in pan and pour 1/2 cup nonfat evaporated milk, 1 tablespoon of mixture over pudding. Spread half of cream over pudding; sprinkle half over other pudding. Spread remaining 1/2 cup milk over pudding; top with remaining pudding. Stir to coat.
Bake 30 minutes in the preheated oven. Cool slightly. Plant on a wire rack. Let cool, then frost with ice. Double thickness if desired.
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