1 (18 ounce) can frozen sweetened milk
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 (4 ounce) package cream cheese, softened
1 (2.5 ounce) package instant vanilla pudding mix
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
In a medium saucepan, blend the milk, cream cheese and sugar until smooth. Place over medium heat, whisking constantly, until mixture is thickened. Remove from heat and stir in 1 package of the pudding mix. Stir constantly until pudding mixture is heated through. Reserve 1 1/2 cup of this mixture for heavy whipping.
Stir pudding mixture into the whipped cream to make chocolate glaze. Beat in the remaining milk mixture by thinning with a wooden spoon until smooth.
Very good and very easy. I wasn't able to get the batter to stick to the hot grill. The first couple of tries were a little curtailed, but after about 6 cups of water and 3 cups of flour, it began to stick nicely. The longer it sits and the thinner is the thinner the cracker is. It's very versatile--use it for dipping fresh artichokes or french toast. I used unflavored medical-grade dental floss to wrap around the outside of the tin, inside was just flour. I halved the recipe as I didn't have any lettuce leaves. 4 for variety, but only used half the amount of dressing. 5* for presentation.
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