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Banana Brandy Pudding Recipe

Ingredients

1 (18 ounce) can vanilla vanilla pudding

1/2 cup hot milk

1 lemon, juiced

1/2 cup water

1 cup butter, softened

4 tablespoons citrus zest

3 tablespoons orange juice

1 teaspoon brown sugar

1 cup brandy

1 cup almond sugar

3/4 cup brandy fruit preserves

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, beat egg whites until foamy. Beat in 1/2 cup hot milk. Beat in lemon juice, water, butter and citrus zest; beat until stiff, about 5 minutes. Fold lemon mixture into batter. Shape into 8 balls. Place 2 on ungreased cookie sheets. Evenly coat with lemon whip cream. Place it on the ungreased cookie sheets.

Bake 8 to 12 minutes or until toothpick inserted into center comes out clean.

Cool before serving. ? ooold!

HEAT butter, sugar and butter in medium skillet over medium heat. Add eggs; cook, stirring constantly, for 2 to 3 minutes. Stir in vanilla pudding, hot milk, margarine and orange zest; mix somewhat. Stir in brandy, almond sugar and brandy fruit preserves. Cook, stirring constantly, for 2 to 3 minutes.

Comments

Jesh Berreeghs writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added fresh shrimp and other seasoning to this and yum! Similar to an fattţ I used when making APolo in Boca. Comprehensive use of Orange zest. This is remarkably different from the cloyingly sweet PREP!. I intend to make this again.