Mix together condensed milk, half and half, eggs and vanilla in blender or with a mixer.
Melt together butter and brown sugar. Pour into a 9 X 2 round pan or small jello mold. (Double the recipe for larger mold such as a Bundt pan.) Pour pudding mixture on top of sugar mixture. Place pan or mold in a larger pan of water and bake at 325 degrees for an hour and 15 minutes.
Turn over on to serving plate when taken out of oven.
You can use whole milk or 2% milk if you want a lighter dessert.
Mix the above ingredients by hand and divide in half. Put one half on the bottom of 9" X 13" pan and press to cover bottom. Spread jam or preserves on top, then put remaining half on top of jam. Press down to cover jam.
Place brown sugar in sauce pan. Melt together. Cool a few minutes. Add eggs, flour, vanilla and nuts. Mix just until blended. Place in medium size baking pan. Bake for 25 minutes or until tan in color and toothpick comes out clean. Cut while warm.
Place Kahlua and sugar in small bowl. Stir well. Spread pecans on microwave plate. Microwave on high 4 - 6 minutes. Stir every 2 minutes until toasted. Add pecans to Kahlua mixture. Remove rind from top of Brie. Place Brie on microwave safe platter. Spoon Kahlua mixture on Brie. When ready to serve, microwave on high for 2 - 3 minutes. Serve with crackers and apples.
Start this project early in the day, for the next day.
Wash all grapes, pick them off the vine, and dry them on towels. They must all be absolutely dry.
Cream together cream cheese, sour cream, vanilla and sugar.
Add dry grapes and mix gently. Put in 9 X 13 pan.
Mix topping together. Put on top, spreading over all.