Correction--double layer pumpkin pudding

iVillage Member
Registered: 03-19-2004
Correction--double layer pumpkin pudding
1
Tue, 11-16-2004 - 10:38pm

I was making the double layer pumpkin pudding recipe for a Thanksgiving dinner my church is having tomorrow, and I realized forgot to double one of the ingredients. If you are making the recipe exactly like I made it (a double batch) it should call for:

2 8 oz. pkgs. 1/3 less fat cream cheese

instead of one pkg.

Here is the recipe like I made it tonight, with adjustments made for sweetness and spices. Sorry about the mistake. Enjoy!

***Double Layer Pumpkin Pudding***

Bottom Layer:

2 8 oz. pkgs. 1/3 less fat cream cheese (softened)
2 Tbs. fat-free evaporated milk
6 Tbs. Splenda
4 tsp. pure vanilla extract

Beat all ingredients until smooth. Spread on bottom of a 9x13 pan. Refridgerate while preparing next layer.

Top layer:
Prepare double recipe of Luscious Pumpkin Pudding:
2 small pkgs. Sugar-Free vanilla or French vanilla instant pudding
2 12 oz. cans fat-free evaporated milk
2 15 oz. cans pure pumpkin (not pumpkin pie filling)
3 tsp. pumpkin pie spice
2 1/2 tsp. cinnamon
a few grates (5-6) of whole nutmeg or a pinch of ground nutmeg
1 cup nut topping (found in baking aisle, chopped nuts section)

Beat together pudding and milk. **You might want to gradually add the pudding mix to the milk, as it lumped up on me adding it all once). Mix in pumpkin and spices (add more to taste if you like) Blend until smooth (Can do this with an emersion blender if the pudding mixture gets too lumpy). Pour on top of cream cheese filling. Top with nut topping. Refridgerate 10 minutes (or until set). Enjoy!

Christina :0)

iVillage Member
Registered: 04-01-2004
Wed, 11-17-2004 - 6:44am

Christina,


If you wouldn't mind - could you please go into the original post and edit to correct there.

Photobucket