Tapioca Cream Cheese Pudding |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I whipped this recipe together the other day when I finally got tired of buying ready-made tapioca pudding! Maybe one day I'll actually try it from scratch (if only I can find a really good outlet for scratch)! Pudding servings are usually set at 1/2 cup, but mine are considerably larger than that! This pudding is thick enough that I have even used it as a nice filling for a 3-layer cake! Ingredients:
4 cups nonfat milk |
2 (3 ounce) packages tapioca pudding (cook & serve, fat-free) |
1 (8 ounce) package neufchatel cheese, room temperature (or other low-fat cream cheese) |
1 cup chocolate chips (optional) |
Directions:
1. In a large sauce pan stir together the milk & pudding mix, then cook over a medium to medium-high heat, stirring constantly, for about 25 minutes, or until the mixture comes to a full boil.
2. Remove from heat & let cool 5 minutes, then stir well.
3. Let cool another 5 minutes & again stir well.
4. Let cool another 5 minutes & stir in the cheese.
5. Pour into a bowl, cover the surface of the pudding with plastic wrap & let set for about an hour.
6. If the chocolate chips are to be included, quickly stir them in, then again cover the pudding with plastic wrap & let it cool completely ~ OR enjoy it slightly warm!
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