Ingredients for Tapioca Cream Cheese Pudding
- Nonfat Milk
- Tapioca Pudding
- Neufchatel Cheese
- 1/2 cup chocolate chips (optional)
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How to Make Tapioca Cream Cheese Pudding
- In a large saucepan, whisk together 4 cups milk, 1 (3.4 ounce) package instant tapioca pudding mix, and 1/4 cup granulated sugar until smooth.
- Cook over medium heat, stirring constantly, for 25-30 minutes, or until the mixture comes to a rolling boil and thickens significantly. Reduce heat as needed to prevent scorching.
- Remove from heat and let cool for 5 minutes, stirring once halfway through to prevent a skin from forming.
- Stir in 8 ounces softened cream cheese until completely incorporated and smooth.
- Pour into a serving bowl. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 1 hour, or until completely chilled.
- (Optional) Gently stir in 1/2 cup chocolate chips before serving. Serve chilled or slightly warm.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
112g
Fat
24g
Carbs
12g