INDIAN PUDDING

http://www.foodnetwork.com/recipes/sandra-lee/indian-pudding-recipe/index.html

Indian Pudding

Recipe courtesy Sandra Lee

Show: Food Network SpecialsEpisode: Sandra Lee's Semi-Homemade Thanksgiving

Ingredients

• 1 (3.4-ounce) box instant butterscotch pudding
• 1 (8.5-ounce) box instant corn muffin mix
• 3 cups milk
• 3 eggs, lightly beaten
• 1/2 cup dark or robust molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

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.