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Tucheng Cream Recipe

Ingredients

1 (3 ounce) package instant or canned coconut milk chocolate pudding mix

4 1/2 cups unble x1 (1 ounce) portions nonfat buttermilk

1/2 cup white sugar

1 tablespoon unsalted butter

1/2 cup shortening

1 cup water

3 leaves fresh tarragon

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 cup semisweet chocolate chips

Directions

In a saucepan over medium heat, combine pudding mix, 1/4 cup of sugar, 1/2 of the butter, 3/4 cup of shortening, 1 cup of water and 1 cup of tarragon. Bring to a boil, then remove from heat and stir in 2 more leaves of tarragon. Divide mixture into two layers along with the potatoes. Use a large spoon or the tip of a fork to loosen the pudding. Spoon the pudding into two lightly greased 9x13 inch baking pans.

Bake for 12 to 15 minutes in the preheated oven. Chill before serving.