Creamy Caramelicious Milksicles
Courtesy of Southeast Dairy Association 1/3 cup sugar 11/2 cups low-fat milk 11/2 teaspoons vanilla 1/3 cup caramel ice cream topping, at room temperature 6 (3-ounce) plastic or paper cups or 6 (2.5-ounce) freezer-pop molds 2 tablespoons cornstarch 6 freezer-pop sticks Combine sugar and cornstarch in a medium saucepan; gradually whisk in milk. Simmer over medium heat about 2 minutes or until thickened, whisking frequently. Remove from heat; stir in vanilla. Transfer mixture to a large shallow bowl; refrigerate for about 40 minutes or until pudding consistency, stirring occasionally. Drop heaping teaspoonfuls of caramel topping over pudding. Gently swirl into pudding. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place sticks in centers of cups; freeze until firm. Yield: 6 servings. Time-saving tip | For speedy milksicles, substitute instant vanilla pudding mix for dry ingredients; follow remaining recipe directions. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
