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Salted Caramel & Toffee Rice Pudding, 7/25/13

Makenzie Bennett

2013 Miss Lonoke County Rice

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1 3/4 oz. package of{}Jello Cheesecake or French Vanilla pudding mix

1/2 cup milk

1/2 cup caramel sundae sauce, plus extra for garnish

8 oz. Cool Whip

2 cups white rice - cooked and chilled

1/2 teaspoon sea salt

1 cup Heath Chocolate and Toffee Bits plus extra for garnish.

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Whisk together the pudding mix, milk caramel sundae sauce until smooth and thick

Whisk in Cool Whip and switch to a rubber spatula in order to completely fold in the Cool Whip.{}

Mix in the sea salt, white rice and Heath bits.{} Use a spatula to break up any clumps of rice.{}

Refrigerate until serving.{} Garnish servings with caramel sauce and Heath bits.

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