MAPLE PUDDING

8 ounces cream cheese, softened*
3/4 cup heavy cream, or nondairy milk, or mix of both (or one 14 ounce can sweetened condensed milk)
1 cup maple syrup
1 teaspoon vanilla

In a large bowl, beat cream cheese until fluffy.

Gradually beat the cream or milk in until smooth.

Stir in maple syrup and vanilla.

Pour into bowl or individual dishes. Chill 3 hours or until set.

*To cut down on dairy I use 1/2 soy cream cheese and 1/2 real cream cheese but it does affect the taste. Use low fat cream cheese if you want but not non-fat, it tastes terrible.