5 cups nonfat milk
1/4 cup butter, softened
2 eggs
1 3/4 cups packed brown sugar
4/5 cup packed light brown sugar
1 (3 ounce) package instant vanilla pudding mix
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Sift together the milk, butter, eggs, brown sugar and brown sugar. (Note: If using canned, room temperature milk is best.)
Heat oven to 350 degrees F (175 degrees C).
Melt butter or margarine in a large skillet over medium heat. Stir in brown sugar and light brown sugar; heat until bubbly. Gradually pour mixture into the bottom of a 9x13-inch baking pan.
Bake in preheated oven for 20 minutes; allow to cool.
Meanwhile, in a large bowl, beat together vanilla pudding mix and flour. Stir in 1/4 cup of the melted butter or margarine mixture and return to a state of soft dough. Roll the remaining 1/4 cup mixture into a 12 inch square. Roll the remaining 1/4 cup mixture into an 18 inch round tube. Place the cream cheese onto the tube and butter mixture over the center of the tube. Plunge the cream cheese into the center of the tube. Push it together with the cream cheese mixture. Arrange the remaining pudding mixture on top of the cream cheese mixture.
Bake in preheated oven for 75 minutes; remove from pan and preserve.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
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