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Instant Butterscotch Pudding


1/2 cup dark brown sugar, packed
2 tablespoons Clabber Girl Cornstarch
1 1/2 cups milk-regular or 2 %
8 oz (1 package) cream cheese, cut into about a dozen chunks (Lowfat cream cheese, also known as Neufchatel, works well too-do not use fat free cream cheese) 1 teaspoon vanilla optional: graham crackers, vanilla wafers or other wafer like cookies


Whisk the brown sugar, the Clabber Girl Cornstarch and the milk in a microwaveable glass mixing bowl or a 2 or 4 cup glass measuring cup. Microwave on high for 4 1/2 minutes. Whisk again. Microwave an additional 3 or 4 times for 30-45 second intervals, whisking after each interval, until mixture thickens to the consistency of a thin gravy or sauce.

Place the cream cheese in a separate bowl. Microwave for 30 seconds, remove and whisk. Add 1/4 cup of the hot cornstarch mixture to the cream cheese and microwave an additional 20 seconds and whisk until smooth. Slowly pour the remaining cornstarch mixture, (scraping the sides of the bowl) into the cream cheese as you continue to whisk. Add the vanilla and blend the two together until smooth. Immediately spoon equal portions into 4 or 6 individual serving cups. If using cookies, slide them halfway into the pudding around the edges of the serving cups. Refrigerate for about an hour, or overnight. If refrigerating overnight, cover the cups in plastic wrap.


Slide a few graham crackers or simple wafer cookies into this pudding while it cools. For a deeper, richer butterscotch flavor, seek out dark muscovado sugar to use in place of the dark brown sugar. Its available in specialty stores and some grocery stores.