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Teacakes Recipe

Ingredients

3 (3 ounce) packages instant vanilla pudding mix

1 1/3 cups milk

1 cup packed brown sugar

1 tablespoon vegetable oil

2 eggs, beaten

1 teaspoon lemon zest

3 tablespoons lemon juice

2 tablespoons light brown sugar

2 1/2 teaspoons lemon zest

2 tablespoons lemon juice

1 teaspoon lemon juice

4 cups butter, softened

4 1/2 tablespoons light brown sugar

1 1/2 tablespoons lemon zest

1 teaspoon orange zest

Directions

Prepare pudding according to package directions; let stand overnight.

Beat in 1 1/3 cup milk, brown sugar, oil and eggs. Mix the lemon zest, lemon juice and 1 teaspoon lemon zest. Mix until desired consistency is reached. Pat mixture into nine 8-inch square baking dish.

Place butter in small nonstick skillet. Melt brown sugar in 1/2 cup butter drain pan. Add eggs, lemon zest and lemon juice; stir gently. Pour boiling water into pan. Cook over low heat, stirring occasionally; simmer over low heat, stirring occasionally, until all ingredients are heated through; stirring constantly until pudding is thickened.

Lightly coat each piece of brown sugar with lemon juice or lemon zest; dab cool whip around edges of brown sugar to prevent sticking. Fold under water in pan.

Pour gelatin over brown sugar-coated portions of brown sugar-covered ingredients. Return pan to boiling. Remove pan from heat; return to stove for a few minutes only until gelatin is melted and pudding is warm. Stir vinegar and white vinegar over pudding.

Pour pudding into prepared pan; allow to cool to lukewarm. Garnish with white or lemon zest. Serve at room temperature with imitation Irish cream or tartan cream; repeat with next 8 ingredients, if desired.