57626 recipes created | Permalink | Dark Mode | Random

Waffle Pudding III Recipe

Ingredients

2/3 cup vegetable shortening

2 eggs

3 tablespoons white sugar

1 teaspoon grated lemon zest

1 cup all-purpose flour

1 (8 ounce) package cream cheese, diced

9 eggs

1 (3 ounce) package instant vanilla pudding mix

1 tablespoon margarine, softened

1 quart milk

2 cups frozen whipped topping, thawed

1 (12 ounce) package limited English muffins

Directions

In a medium bowl, tightly pack eggs. Combine shortening, sifted, oil, 1 tablespoon lemon zest, flour, and whipped topping to form a batter. Beat or spoon batter into warm mug. Cover and chill in refrigerator for 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake puddings for 12 to 18 minutes in preheated oven. To test for doneness (and reduce cooking time), slide puddings into puddingspan tester; set aside to cool completely. Slice dark brown into 1-inch balls and roll in whipped topping. Dot with margarine.

Arrange puddings in a single layer in a pie pan or greased 9-inch-round baking dish. Pour chilled mixture over puddings; return to pot. Cook over medium heat, stirring constantly, until custard feels and thickens.

To make the glaze fill 1 cup milk with lemon juice. In a small bowl, mix 1 teaspoon margarine, gin lemon zest, sugar and lemon peel. Add custard mix and whip cream until stiff; stir over low heat. Pour into pie or pan and drizzle glaze over pie, coating well.

Comments

CHRaSTaNaMaRTaNa writes:

⭐ ⭐ ⭐ ⭐ ⭐

Pricey cookies, but taste divine! Substitute brown sugar for the white and cut back on the sugar. Add marshmallows if you want crazy topping.