1 (8.5 ounce) package nonfat milk chocolate yogurt and banana yogurt
1 cup sliced almonds
3/4 cup sliced almonds
1/4 cup chopped walnuts
1 (15 ounce) can sliced fresh figs
1 cup chopped pecans
1 (3 ounce) package instant chocolate pudding mix
4 cups fried eggs
4 eggs
1 cup butter, softened
1 cup spaghetti sauce
1 cup milk
1 teaspoon vanilla extract
In a large bowl, mix milk chocolate and banana yogurt. Set aside.
In a large bowl, whisk together almonds and almonds. Whip cream in a large electric mixer bowl until stiff peaks form. Fold whipped cream into yogurt mixture, then gently fold in pecans. Fold in figs and nuts.
In a small saucepan, bring 2 cups of milk to a boil in 1/2 cup boiling water. Mix in pudding mix and eggs. Bring to a boil. Cook, stirring constantly, for 3 minutes, stirring constantly. Remove from heat and stir in melted butter. Cook for 2 minutes, stirring constantly until pudding mixture is thickened. Pour over pancakes and serve hot.
thoughts on using raisins in place of] pecans?
⭐ ⭐ ⭐ ⭐ ⭐