Sunday, December 4, 2011

Make This!!

I baked up a batch of raspberry vanilla tarts this morning. My sidekick, Remy, was there as usual hoping for a small tidbit. While taking this photo, look who tried to stick his nose into the shot.

I purposefully made a double batch of the vanilla cream filling so Matty & I could eat the leftovers.

Easy Vanilla Custard Filling
(use it for tarts, to fill a banana cream pie, between Nilla wafers, or enjoy by itself).
1/2 container of Cool Whip
2 cups whole milk
1 large (6 oz) package of vanilla instant pudding (chocolate works great too!!)
Whisk milk into pudding. Fold in Cool Whip. Enjoy!
**NOTE: I like my filling to be more sturdy so I usually use 2 cups of whipping cream. It makes a 'concrete' like filling. You can also use one cup milk & one cup half & half for a nice sturdy filling.

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