Miso-Butterscotch Pudding

• 4 tsp. KNOX Unflavored Gelatine
• 1 cup dark brown sugar
• 3-1/4 cups heavy cream
• 1/2 cup butter, cubed
• 4 tsp. white miso soybean paste
• 1 tsp. vanilla
• 1/4 tsp. salt
• 3 cups PHILADELPHIA Original Cream Cheese, whipped until light and fluffy
• Garnish
• 2 cups fresh pineapple, peeled, cored, small diced
• 1/2 cup light brown sugar
• 1 cup whipped cream

1. Bloom gelatine in 1/2 cup water (or 1/4 cup water for trial recipe) for 10 min.
2. Bring dark brown sugar and cream to a simmer in saucepan.
3. Whisk in butter, miso, vanilla, salt and gelatine mixture.
4. Strain through a fine sieve or cheesecloth into bowl.
5. Chill over ice until cool, but not set.
6. Fold miso mixture into the whipped cream cheese a little at a time until combined.
7. Spoon 1/2 cup into each serving bowl; refrigerate until set.
8. Garnish: Combine pineapple and sugar in saucepan.
9. Cook on medium heat about 5 min.
10. or until translucent.
11. Serve pudding with 2 Tbsp.
12. glazed pineapple and 1 Tbsp.
13. whipped cream.

unflavored gelatine, brown sugar, heavy cream, butter, white miso soybean paste, vanilla, salt, philadelphia original cream cheese, fresh pineapple, light brown sugar, whipped cream

Taken from www.kraftrecipes.com/recipes/miso-butterscotch-pudding-171175.aspx (may not work)