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Recipe Summary

cook:
20 mins
Servings:
6
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Ingredients

Butterscotch Pudding:
Vanilla Pudding:

Directions

Butterscotch Pudding:
  • In heavy-bottomed medium saucepan (not nonstick), stir together with wooden spoon the sugar, cornstarch, salt and cinnamon. Stir in cream until smooth. Stir in milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla and butter. Cover and set aside.

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Vanilla Pudding:
  • In second saucepan, stir together sugar, cornstarch and salt. Stir in 1/2 cup milk until smooth. Stir in remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In dessert glasses, alternate layers of both puddings. Cover with plastic; chill until serving.

Nutrition Facts

369 calories; total fat 18g; saturated fat 11g; cholesterol 62mg; sodium 280mg; carbohydrates 48g; fiberg; protein 5g.

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