Prep/Total time: 30 min. + chilling Process: 20 min./batch + freezing Yield 2-1/2 quarts
Ingredients:
6 cups cold 2% milk, divided
2 cups sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Directions:
1 . In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla.
2 . Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3 . Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
This recipe is from Cyndi F., Oskaloosa, Iowa
Hello Nee and Genie ,
ReplyDeleteThis is a great idea , your viewers will love to participate in sharing their recipes , also seeing them in print with photos .
Here is my first contribution .I laugh each time I make this cobbler . (Jo made it for pot luck at the barn) G. and Harvey stole the cooker and cobbler .Now it's four of them , they need a new lookout , the one on the scooter go to sleep if they leave him along for 15-20 minutes .
Slow-Cooker Berry Cobbler
Yields: 4-6 Servings
Ingredients:
2½ cups all purpose flour, divided
1¼ cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 eggs
1/2 cup milk
4 tablespoons canola oil
1/4 teaspoon salt
4 cups fresh berries (blueberries, strawberries and/or raspberries)
Serve with vanilla ice cream
Directions:
In a medium bowl, whisk together 2 cups flour, 1/4 cup sugar, baking powder and cinnamon. Then add the eggs, milk and oil. Stir to combine.
Prepare the slow cook pot by applying a thin layer of vegetable oil. Transfer mixture to pot and lightly tap sides to evenly spread.
In a separate bowl, combine the remaining flour, sugar and salt. Add berries and toss to coat. Spoon berry mixture equally on top of batter.
Place lid on cooker and lock. SLOW COOK for 2 hours.
When ready, removed lid and let cool for 10 minutes. Spoon into bowls and top with ice cream.
Mamie Landrieu Shreveport ,Louisiana