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Creme Brulée from your friends at Kraft Foods.

Comments 13

  1. nyxie wrote:

    wtf? How do nilla wafers and bananas make anything even remotely resembling Creme Brulée?

    Posted 21 Oct 2005 at 12:10 am
  2. Rich wrote:

    Well, the top’s brown. You could layer some Kraft® Cool Whip® on top of some Kraft® Milk-Bones® and brown some Kraft® Velveeta® on top of that and you’d be ready to go.

    Posted 21 Oct 2005 at 12:14 am
  3. nyxie wrote:

    I think I’ll go throw up now.

    Posted 21 Oct 2005 at 12:17 am
  4. asciident wrote:

    Pudding, bananas, and nilla wafers…wtf.

    Real creme please.

    Posted 21 Oct 2005 at 12:26 am
  5. dagbrown wrote:

    Note that they don’t call it “Crême Brulée”, or even “Creme Brulée” like you did. They call it “Creme Brulee”.

    They probably pronounce it “cream brooly”, too.

    Posted 21 Oct 2005 at 1:28 am
  6. substitute wrote:

    LONG STORY SHORT THERE WAS NO FRENCH DESSERT, MY KNEES ARE RUBBED RAW, AND I’M A JUNIOR MEMBER OF THE KRAFT BUKKAKE SOCIETY

    Posted 21 Oct 2005 at 3:44 am
  7. moominmolly wrote:

    I am SO refusing to follow that link.

    Posted 21 Oct 2005 at 9:19 am
  8. Rich wrote:

    You of the canned jello? Tsk.

    Posted 21 Oct 2005 at 10:28 am
  9. moominmolly wrote:

    Hey. I have STANDARDS, I’m just quirky about them.

    (Mmm, canned jello.)

    Posted 21 Oct 2005 at 10:37 am
  10. deviant_ wrote:

    Er… but this is just a traditional banana pudding recipe…

    Posted 21 Oct 2005 at 11:10 am
  11. Rich wrote:

    What? No! You brown the top!

    Posted 21 Oct 2005 at 11:16 am
  12. dagbrown wrote:

    NEEDS MORE BLOWTORCH

    Posted 21 Oct 2005 at 7:52 pm
  13. dagbrown wrote:

    Don’t forget to shake 5 times!

    Posted 21 Oct 2005 at 7:53 pm