Prepare condensed milk, below.
Mix all ingredients together and chill at least 3 hours in the refrigerator before serving.
CONDENSED MILK: Bring cream to a boil, but watch so it does not burn.
In a small bowl, beat egg yolks, add Splenda and vanilla.
Stir in some of the hot cream to temper the eggs. Slowly pour this egg mixture into the hot cream. Cook on medium low heat until thick, stirring constantly.
NOTE.....cook only until it coats the back of a spoon. Cooking longer makes it curdle and unusable.
Another method of cooking would be to use the double boiler. Allow to cool before using in cold recipes.
Submitted by: Sandy Olson.
