Return to Main Recipes Page/Return to Home Page
1 pint of whipping cream
2 tbsp. dry instant vanilla pudding mix
1 tsp. confectioners' sugar
1/2 tsp. vanilla
Whip together all ingredients until firm peaks form. Cover leftovers tightly, preferably in an airtight plastic container.
Poster's Notes:
This stays the same consistency until used. I've kept it for a week during berry season, with no deflating or separating!
Fold over paper envelope that the pudding comes in, after you've taken what you need, and keep for future use. One box does about 3 batches of this whipped cream.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A