3⁄4 cup whole milk. 1⁄2 pint heavy cream (1/2 pt is equal to 1 cup) 1 teaspoon vanilla extract. Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*. You can also put sliced peaches or bananas on top of filling before sealing with the cake. Pudding, any of several foods whose common characteristic is a soft, spongy, and thick texture. In the United States, puddings are nearly always sweet desserts of milk or fruit juice, with various flavorings. The rarer savory puddings are thickened vegetable purees, souffle-like dishes, or custards. In a medium saucepan, whisk together Jello mix, pudding mix, and water. Cook over medium heat and bring to a boil. Remove the saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap. Refrigerate until mixture has thickened (overnight or for about 4-6 hours). Grease and flour two 10-inch round cake pans. Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans. Gather all the ingredients. Preheat the oven to 300ºF (150ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Start boiling about 3-4 cups hot water of water in a kettle (or medium pot) and keep it hot. We'll use this hot water later for the caramel and bain-marie. Warm on a cold day or chilled on the summer days, with fruits or nuts or grated chocolate sprinkled on top. The pudding can also be a great option for filling fruit tarts and it can also be refrigerated for up to 3 days. If you are a chocolate lover and want a richer chocolate pudding you might want to try this Creamy Chocolate Pudding recipe SZwm.

pudding ingredients and procedure