Pudding Clusters Recipes

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

CUSTARD PUDDINGS

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

PUDDIN' CANDY CLUSTERS

Steps:

• Blend dry pudding mix and sugar in saucepan. Stir in evaporated milk. Add butter. Cook and stir over medium heat until mixture comes to a boil. Lower heat and boil gently for 3 minutes, stirring constantly. Remove from heat; stir in peanuts and vanilla. Beat immediately (while pudding is still very hot).- it will become somewhat dull. drop by tablespoonfuls on aluminum foil or waxed paper. Let cool until set. If candy becomes to stiff before all pieces are dropped, add a few drops hot water.
• For Chocolate Clusters: use 1 pkg. (3 0z) chocolate pudding, chopped walnuts or raisins in place of vanilla pudding and peanuts.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

PUDDING CLUSTERS

Steps:

• Using the kind of pudding you cook, combine all ingredients, except nuts and Cheerios in a sauce pan, and bring to a full boil and boil for 3 minutes, stirring so it does not burn.Remove from heat. Stir in nuts and Cheerios. Drop on wax paper cover tray. Chill.