This is the same recipe that my mother has made for years, and it is often said that it was this pudding that helped her snag her husband. I have noticed a few problems people have been having with the recipe, and as usual it is not problems really with the recipe, but with the person/and or technique used while making it. (Don't mean to sound harsh.) First off, we always use skim milk in the recipe, and have never had a any problems. Secondly, NEVER use banana pudding to make this. Though I'm sure it would taste ok, it just isn't like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it...YUCK. Third, one 5 oz. package is plenty to make this pudding thick. Just make sure to use ice cold milk when mixing it.
Fourth, when creaming the cream cheese. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. It is very important to cream it well with the sweetened condensed milk, because the air incorperated into this adds body and thickness to the overall dish. Finally, the dish that the recipe says to display the pudding in is merely a suggestion. This isn't a baked recipe, so it won't matter at all what type of dish you use. I prefer a large decorative glass bowl, and that way it can add a little more style to the whole dinner just by looking at it, and after that first bite, none of your guests/family/friends will
Was this review helpful?
1880 users found this review helpful
This is the same recipe that my mother has made for years, and it is often said that it was...