• 8servings
  • 188minutes

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Nutrition Info . . .

VitaminsB1, B2, B3, B12, H, E
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3.4-ounce) box instant butterscotch pudding

  2. 1 (8 1/2-ounce) box instant corn muffin mix

  3. 3 cups milk

  4. 3 eggs, lightly beaten

  5. 1/2 cup dark or robust molasses

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon ground ginger

Instructions Jump to Ingredients ↑

  1. Spray a 4-quart slow cooker with cooking spray ; set aside.

  2. In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.

  3. In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.

  4. Serve warm.


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