Indian Pudding

1/4 cup margarine
4 cups milk
3/4 cup yellow cornmeal
1/3 cup sugar
1/3 cup molasses
1 tsp. pumpkin pie spice
½ tsp. salt
2 large egg yolks
9 tbsp. frozen whipped topping, thawed

Melt margarine in a large, heavy saucepan over medium-high heat; cook 2 minutes
or until browned. Add milk to pan; bring to a boil. Gradually add cornmeal,
stirring constantly with a whisk. Cook 5 minutes or until mixture
thickens, stirring constantly. Combine sugar and the next 4 ingredients
(through egg yolks), stirring well with a whisk. Gradually add half of hot milk
mixture to sugar mixture, stirring constantly. Return milk mixture to pan;
cook 2 minutes or until sugar dissolves.

Pour cornmeal mixture into a 9-inch square baking pan coated with cooking
spray. Bake at 275° for 1 hour and 15 minutes or until pudding barely moves
when pan is touched. Cool to room temperature on a wire rack. Cover and
chill 2 hours. Cut into 9 squares. Serve with whipped topping.

9 servings