Blueberry Vanilla-Nutmeg Pudding Crisp Recipe merryc

• 2 Tablespoons salted butter
• 1/3 cup brown sugar
• 2/3 chopped pecans
• 2 1/2 cups cold 2% low fat milk
• 1 (5.1oz) Instant Vanilla Pudding & Pie filling
• 1/2 teaspoon ground nutmeg
• 2 cups frozen blueberries, partially or completely thawed

1. Place 6 glass (8 ounce) dessert bowls or martini glasses on serving platter.
2. In large skillet, melt butter over medium heat.
3. Add brown sugar and pecans, stirring occasionally, cook for 5-7 minutes.
4. Crisp is done when pecans are lightly browned and butter has been absorbed; set aside.
5. Pour milk into large mixing bowl, add pudding mix, nutmeg, and extract.
6. With a whip or electric mixer, beat on slow speed until well blended, about 2 minutes.
7. Pour 1/3-cup pudding into each dessert bowl, sprinkle evenly with blueberries.
8. Spoon the remainder of pudding on top of blueberries, sprinkle pecan crisp evenly over pudding.
9. Serve immediately, or cover and refrigerate until ready to serve.

butter, brown sugar, pecans, milk, vanilla pudding, ground nutmeg, frozen blueberries

Taken from www.chowhound.com/recipes/blueberry-vanilla-nutmeg-pudding-crisp-27909 (may not work)