I have been making this pudding for the last several months. I took the time to read through many reviews, but decided to make the recipe just as it was written the first time. It turned out fabulous and I don't feel like you need to make any adjustments. I always make sure the cream chees is at room temperature before I start. I cream it until it is fluffy and then again after I add the condensed milk. After those two are mixed, I add the milk straight from the fried, dump in the vanilla and add the pudding. I always get a little worried because it seems kind of runny, but once you FOLD in the whipped topping, it all starts to come together. I say this recipe is marvelous as it is. Thanks for sharing!
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I have been making this pudding for the last several months. I took the time to read through...