This is a quick dessert to put together, but it must chill for 5-6 hours before serving. The hardest part is finding the lady finger cookies. I've found them at a local Persian market and I've seen them at Whole Foods too.
'Tis the Season for this pumpkin spice fudge. I have to say this makes my mouth water just thinking about how creamy, with a hint of spice this fudge is. You can't eat just one. This is not your every day chocolate, vanilla, peanut butter fudge. Try something new.
The picture can do this justice. You need to taste it to appreciate it!
I cut this recipe out of a magazine many years ago because it was a blue ribbon award winning recipe. I have made this recipe so many times because it is simple and delicious. This is not an overly sweet recipe and does not use eggs, so it is friendly to all people. The way it cooks is truly amazing. It is a chemistry experiment - pouring boiling water over the whole thing before you bake it. The cake really does come out like pudding.
I received this recipe in the 1980's from a friend of mine. Her mom made it for us and even as a kid, I wanted to have this recipe because it was so good. Thank you Lorena for this recipe! You can just make the pudding without the rice in it and have the best vanilla pudding you've ever had.
This is great to make if you have leftover rice from dinner.
