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Cream Filling |
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Serves: 2 Print this Recipe1 1/2 cups milk 1 3 1/2-ounce package instant vanilla pudding and pie filling mix 1 envelope whipped topping (will make 2 cups) 1/2 teaspoon vanilla extract or rum extract Meringue Shells (see above) Chill a small mixer bowl and beaters. In chilled mixer bowl at low speed, beat skim milk, pudding and pie filling mix, whipped topping mix and vanilla or rum extract until blended. Increase speed to high and beat for 4 minutes or until thick and fluffy, scraping sides of bowl occasionally. Pipe or spoon into meringue shells. Chill at least 1 hour or up to 4 hours. Just before serving, garnish with sliced fruit if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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