One of the simplest and most versatile recipes - This tasty stuff results from the combination of pudding and whipped topping. We’ve used it for quite some time in our house, as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like this chocolate trifle, a hot chocolate topping, or a tasty filling in crepes or on waffles along with some fruit.
All you do is mix:
One vanilla pudding packet with
Half of the milk called for on the package. Whisk until it begins to thicken.
Then fold in one container of Cool Whip.
That’s it!
Use it in one of the many ways I described above, or eat it straight from the bowl
After sharing this recipe with people they usually ask what sizes to use. The answer – it doesn’t really matter. I’ve used one large package of pudding and one large Cool Whip, two small puddings and one small Cool Whip, one small pudding and one small Cool Whip, and virtually ever other combination you can imagine! It’s always good. More pudding in your proportion means more flavor and more density. But it’s always good.
I’ve used vanilla pudding, French vanilla, and even chocolate. All delicious! I’ve also blended cream cheese in with the pudding portion of the recipe. Also tasty! You can add coloring if you need to and it still works- and tastes – fantastic
One puddin’head use I really love this time of year is as a filling for ice cream sandwiches.
Dollop or spread between two graham crackers, place them on a sheet and set them in the freezer. Once they’ve firmed up, you can transfer them to an airtight container, separating layers with wax paper. It’s a cool and tasty summertime treat!
Get fancy and press sprinkles into the sides or dip half of the sandwich in melted chocolate. Whatever makes you happy!
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