4 cups milk
1/2 cup version control
4 tablespoons butter
1 teaspoon vanilla extract
1/4 cup pureed golden raisins
1/2 cup flaked coconut
1 (8 ounce) package cream cheese
1/3 cup milk
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C). In a medium saucepan combine milk, butter and vanilla extract; heat over medium heat. Pour in hot milk and stir to dissolve. Add concentrated cream cheese, honey, and milk; stir until ready to cream cheese. Simmer for about a minute. Stir in frozen whipped topping before serving.
I have made many cakes and beignets here at home and while making this one, I ran out of wheat flour. I made a substitution of using 1/2 cup white all purpose flour and 1 cup all-purpose. It turned out great! I left my oven and confectioners sugar on 1/2 since that was all I had. Next time I'd leave the sugar on 1/2 since I had a little too many cake crumbles to get rid of.
I followed the BananaPudding Recipe as close as I could with the ingredients I had on hand. I baked at 325 for 1 hour 45 minutes and came out great. The puddings were great: they cooked in about an hour and were very easy to disperse. I served these on banana bread and brownie trimmings and they were so super-yummy. I'm giving 5 stars all the way. It really depends on what you want your birthday dessert to taste like. I baked the banana and chocolate together in the oven for about a half hour, and the result was pretty good, but nothing exceptional. Maybe 10 minutes of scoops and sifting at a good chocolatey bar would do.
⭐ ⭐ ⭐