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Recipe Summary

cook:
20 mins
total:
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.

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

Nutrition Facts

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