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8 Stewed California dried figs
2 c Milk
1 tb Instant coffee
1 pk Vanilla pudding
1/2 c Chopped nuts
1 c Heavy cream
2 ts Instant coffee
1 tb Hot water
1 ts Vanilla
1/2 c Confectioners' sugar
With scissors, snip stems off figs, then cut into tiny pieces. Place
figs and milk in saucepan with first measure of instant coffee and
vanilla pudding. Stir over low heat until pudding thickens. Add
chopped nuts. Chill and place in dessert glasses. Just before
serving, whip cream until almost stiff. Dissolve coffee in hot
water. Cool and add to cream with vanilla and sugar. Fold in gently
but thoroughly. Serve on top of very cold pudding.
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