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I use that hard crack syrup for ice cream.
Try beating the room temperature cream cheese with one cup of the milk and then add the other cups slowly until mixture is really creamy. Then when all 4 cups of milk are mixed with the cream cheese, add the pudding and mix well again. Pour this mixture over top of the cooled, baked cream puff in the pan and refrigerate well.
I found that if I melt a small chocolate bar in the microwave and then drizzle it over the Cool Whip, it works better than the Hershey's syrup. The syrup sometimes goes watery and looks bad, or;