Gently fold in about half the Cool Whip. Add mixture into crust and spread so that it is evenly distributed. Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for ...
Cover with cling film and leave to stand in a cool place for 24 hours. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom ...
The puddings can now be stored in a cool, dry place until Christmas. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. If you are making this as a dairy-free ...
If you (correctly) believe that pudding should be a dense, creamy, frosting-adjacent treat, then you may want to skip the milk the next time you make it. Instead, try using an unexpected ...