Ingredients
Cook: 6 servings
•Nonstick cooking spray
•1 package (17.5 ounces) frozen carrot cake, thawed and cut into 1-inch cubes,or leftover cake with no icing
•3⁄4 cup chopped walnuts
•1⁄4 cup golden raisins
•11⁄4 cups milk
•1 package (4-serving-size) instant butterscotch pudding and pie filling mix, Jell-O®
•1⁄2 teaspoon ground cinnamon
•2 tablespoons butter, cut into pieces
•Frozen whipped dessert topping, thawed
Directions
1.Preheat oven to 350°F. Spray a 2-quart casserole with cooking spray; set aside.
2.In a large mixing bowl, combine carrot cake cubes, walnuts, and raisins.
3.Combine milk, dry pudding mix, and cinnamon; whisk until well mixed. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole. Dot with butter.
4.Bake for 35 to 45 minutes or until hot in center. Serve warm with whipped topping.
Cook: 6 servings
•Nonstick cooking spray
•1 package (17.5 ounces) frozen carrot cake, thawed and cut into 1-inch cubes,or leftover cake with no icing
•3⁄4 cup chopped walnuts
•1⁄4 cup golden raisins
•11⁄4 cups milk
•1 package (4-serving-size) instant butterscotch pudding and pie filling mix, Jell-O®
•1⁄2 teaspoon ground cinnamon
•2 tablespoons butter, cut into pieces
•Frozen whipped dessert topping, thawed
Directions
1.Preheat oven to 350°F. Spray a 2-quart casserole with cooking spray; set aside.
2.In a large mixing bowl, combine carrot cake cubes, walnuts, and raisins.
3.Combine milk, dry pudding mix, and cinnamon; whisk until well mixed. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole. Dot with butter.
4.Bake for 35 to 45 minutes or until hot in center. Serve warm with whipped topping.
No comments:
Post a Comment