Caramel Pudding Freeze

Caramel Pudding Freeze
2 tbsp (30 mL) butter
½ cup (125 mL) packed brown sugar
1 can (354 mL) Carnation® Regular, 2% or Fat-Free Evaporated Milk
2 tbsp (30 mL) Fleischmann’s® Benson’s Corn Starch
¼ tsp (1 mL) salt
1 egg
½ cup (125 mL) butterscotch chips
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) whipped cream, divided

1. In a saucepan over medium heat, melt butter. Add sugar and cook until mixture bubbles, about 2 minutes. Remove from heat.
2. In a medium bowl, whisk milk, cornstarch and salt. Whisk into saucepan and stir to combine. Return to heat and stirring constantly, cook 4–5 minutes or until lightly thickened.
3. In a separate bowl, beat egg. Spoon about ½ cup (125 mL) of warmed pudding into beaten egg and mix. Whisk this mixture back into pudding and cook for another 2 minutes, until thickened. Remove from heat.
4. Stir in butterscotch and vanilla. Transfer to a bowl. Place plastic wrap directly on top of pudding to prevent skin from forming. Chill for at least 2 hours to ensure whipped cream will not melt when folded in.
5. Fold 1 cup (250 mL) whipped cream into cold pudding. Place in a freezer proof container and freeze 4 hours.
6. Assembly: In individual serving bowls or glasses, place ½ cup (125 mL) cup frozen pudding in individual serving bowl, top with ¼ cup (50 mL) whipped cream. Add berries for a pop of colour.

• Pudding can also be made into a layered parfait or scooped with a melon baller for a different look.
• For the finishing touch, pair with Chocolate Dipped Shortbread Bliss cookies.