Layered Pralines & Cream Pudding

  We are a family that likes puddings so over the years I have made several. This recipe from the Land O Lakes Best Loved recipes is a little different from just a plain pudding. The base is a cooked pudding using cornstarch and I used gluten free rice chex in the crunch mixture. This way I can eat it also. It does take some cooling time so you will want to make it early in the day. Just don’t add the crunch mixture until you are ready to serve it. 
  The addition of the whipped cream to the pudding gives it a smooth texture, The cream is not sweetened. The pudding base has enough sugar in it. Also the crunch mixture is sweet. The flavor of the crunch is quite a lot like Pralines hence the name.
Pralines & Cream
Prep time: 39 minutes   Baking time: 16 minutes   Cooking time: 8 minutes   Chilling time: one to 2 hours
Crunch mixture
1/4 cup butter
½  crispy rice cereal squares
⅓ cup flaked coconut
½ cup slivered almonds1/2 cup firmly packed brown sugar
½ cup chopped pecans
½ cup sugar
1 cup milk
1 egg slightly beaten
1 tablespoon cornstarch
1 teaspoon cornstarch
1 teaspoon vanilla
1 cup whipping cream, whipped
  Heat oven to 325°. In a jelly roll pan, melt butter in oven. Add remaining crunch mixture ingredients; stir to coat well. Bake for 12 ro 14 minutes. Until golden brown. Cool completely; crumble cereal. 
  Meanwhile in 2 quart saucepan; combine all custard ingredients except vanilla and whipped cream. Cook over medium heat stirring often, until mixture comes to a bull boil (7 to 9 minutes). Boil one minute. Remove from heat; stir in vanilla. Cover surface with plastic wrap; refrigerate until cooled (1 to 2 hours).
  Fold whipped cream into custard mixture. Just before serving, alternate layers of custard and crunch mixture in desert glasses.

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