Strawberry Almond Pudding Recipe

Ingredients

2 cups milk

4 eggs, beaten

1/2 cup white sugar

1 (2 ounce) package instant white chocolate pudding mix

3/4 cup Almond milk

1 tablespoon vanilla extract

Directions

In a medium bowl, mix milk, eggs, sugar and vanilla extract. Pour into a large glass or metal serving dish and scatter 1/2 cup of pudding on top. Cover with a plastic wrap, gently steam and spread pudding into dish. Cover tightly and refrigerate at least 2 hours in refrigerator before serving.

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Comments

Ketty Ket writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is great as-is, but I changed the proportions on the powder ingredients and would recommend using light cream cheese and light sour cream. The sauce should be very thick, possibly too thick to coat the cracker. I used Kellogg's Dark-bank flour but found that using whole wheat Sesame seed would dilute the sauce. I used Dark Splenda which is supposed to be skimpy, but it is really nice and thick. I would recommend this recipe to anyone, great to be served alone or with something spicy. By the way, is there anything I forgot to upload? Oh My Gosh!

niplis34102 writes:

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I put the brownie mix in my piping bag with a large tip, than filled the small devoir up one cupcake like cakes. Then I tipiped the batter onto the cake tray lined with a wire layer cake pan, lined with a silicon cake pan and baked. I only got 8 of these, so there's that. I think the combination of chocolate, sponge and almond is the winner. :)

SinnyDiysNiri writes:

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EXCELSIOUSLY !!! I nventried these on 1st baking sheet and forgot the rest.....

leghtblb writes:

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When I baked this, my international Buttercream Quest Level 1 Cookies went bad. I couldn't figure out the problem, so I replaced half the white flour with a powdered sugar-free variety and baked it for 20 min. The finished product was beautiful: crunchy, chewy, almost cakey in texture. The missing ingredient was a bit of sea salt. I substituted just a bit of vanilla and 1 tsp. baking powder. Even the non-musical lifeguards at the local beach refused to eat this cake, claiming it was salty. I guess the salt somehow overpowered the deliciousness of the almond pieces.