Cheesecake Topping for cake

• 1 packages 8 oz of Cream Cheese (room temp)
• 1 can condensed sweet milk
• 1/2 tsp pure vanilla extract
• 1 envelope french vanilla instant pudding
• 2 cup cold milk or cream (whatever the instructions on the pudding package says)

1. *** put frozen fruit in a bowl and liberally sprinkle with powdered sugar.
2. stir and sit aside allow to thaw at room temperature.
3. you will need 2 mixing bowl...
4. I usually use a metal bowl and put it in the freezer for 30 minutes for my pudding....
5. I use this as a topping for my sponge cake or pound cake, if I am serving it at a dinner party or get together.
6. I also use this if I fix homemade crepes..
7. I put cream cheese in the microwave for 15 seconds if not room temp.....
8. I put unopened can of milk in a bowl of hot tap water for 15 minutes.... this will allow cream cheese and milk to blend smooth..
9. in my first bowl I put my cream cheese and add the can of condescended sweet milk.. add vanilla extract.... mix this until its well incorporated.... mixture should look light and airy.... blend on high for 3 minutes.
10. in the cold metal bowl I mix the pudding according to instructions...
11. add pudding to cream cheese mixture and fold together so it maintains its lightness ...
12. I usually fix my pound cakes, angel food cakes, sponge cakes in a tube pan... once cake is cool put cream cheese mixture on the bottom of the cake.
13. can be put on kinda thick...
14. the fruit should be put on cream cheese mixture..
15. **** IF YOU ARE NOT READY TO SERVE YET......place cream cheese mixture and fruit in refrigerator .... before the cake it presented put cream cheese on and then fruit...

cream cheese, condensed sweet milk, vanilla, vanilla instant pudding, cold milk

Taken from cookpad.com/us/recipes/341213-cheesecake-topping-for-cake (may not work)