Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Show:
Food Network Specials
Indian Pudding
Getting reviews...
- Level: Easy
- Total: 3 hr 8 min
- Prep: 5 min
- Inactive: 3 min
- Cook: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 7 g
- Cholesterol
- 70 mg
- Sodium
- 415 mg
- Level: Easy
- Total: 3 hr 8 min
- Prep: 5 min
- Inactive: 3 min
- Cook: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 7 g
- Cholesterol
- 70 mg
- Sodium
- 415 mg
Ingredients
Directions
- Spray a 4-quart slow cooker with cooking spray; set aside.
- In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
- In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
- Serve warm.
