1 package eggcorn pudding mix
1 (3 ounce) package cream cheese drizzles
1 pound cream cheese
1 cup water
1 cup hot milk
2 tablespoons creamy peanut butter
2 tablespoons white sugar
1 tablespoon distilled white vinegar
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 (8 ounce) container frozen whipped topping, thawed
Preheat an outdoor griddle or frying pan to medium high heat. However, you can grease the griddle.
Mix together eggcorn pudding mix and cream cheese. Slowly drizzle 1 teaspoon of the pudding onto the hot side of the bread. Spread 2 teaspoons of cream cheese over the bread and spread the cream cheese cream mixture over the cream cheese mixture. Return the wet side of the bread to the saucepan and stir the remaining pudding over the top. Heat the milk and water to a boil and pour over the cream cheese layer while stirring gently. When the cream cheese and pudding mixture has spread a little, turn to the milk and spread over the mixture until the whipped topping is melted.