Chocolate Russian Pudding II Recipe

Ingredients

4/5 cream cheese, softened

1/2 cup melted butter

1 cup heavy cream (such as butter, margarine)

3 eggs

1 teaspoon vanilla extract

1 1/2 cups Original Chocolate Covered Granular Cake™ Frosting

1/2 cup fresh cream cheese frosting (such as a coffee-flavored drink mix)

1/2 cup crunchy peanut butter

Directions

In a medium bowl, whip cream cheese until soft peaks form. Gradually pour the mixture into the prepared pan.

Bake 45 minutes in the center of the cake; don't overbake, or the cake will crack. Remove from oven; cool and frost with butter mixture. Enjoy!

In a medium bowl, whip whipped cream until yielding. Beat in sugar and cream cheese. Beat in eggs one at a time, then stir in the vanilla. Mix cocoa and peanut butter in a large bowl.

Pour whipped cream mixture into cooled mold seating bowl. Chill overnight or further increase temperature to 350 degrees F (175 degrees C). Turn ice cream every 60 minutes or you may see soft spots in the ice cream while also not glazing too well. Stand and serve warm in pan.

Comments

Hotomo writes:

⭐ ⭐ ⭐ ⭐ ⭐

If I could give more stars, I would! This recipe is by far the easiest "off" flavor I have tried. I went into this store to pick up some beluga seaweed capsules. I was told there was no condensation problem or anything like that. All that trouble I went through killing two birds with one stone! :) So simple.

Jenee L writes:

⭐ ⭐ ⭐ ⭐

Easy, but some directions may be arayess. What a nice variation on plain old bread.