I used to bake and cook with skim milk at home because that’s what we had in the fridge. But the results you get with whole milk are ten times better. So rich and creamy and delicious. Now, when I need milk for baking or making dessert I get just a cup or two of the good stuff from the local coffee shop.
Banana pudding has always been one of my favorite desserts. The texture of the vanilla wafers after being soaked in pudding for a few hours is just fabulous. They’re still a little crisp in the center, but the outside is soft and infused with vanilla pudding. Not having any bananas on hand, I added chocolate chips to the basic pudding components. Yum!
This whole thing was a big experiment with limited resources. I’d bought a box of vanilla wafers a while ago and most of it was already consumed. The few whole ones still left in the bag just barely made a ring around the pan.
Chocolate Chip Pudding
1 box instant vanilla pudding
2 cups whole milk
1 cup heavy whipping cream
1 tsp. vanilla extract
1 cup chocolate chips
Whisk together pudding mix and milk. Refrigerate 15-30 minutes.
Meanwhile, whip heavy cream and vanilla with chilled beaters until stiff peaks form.
Fold half the whipped cream into pudding.
In an 8″ round pan, layer:
Half the pudding
Vanilla wafers and chocolate chips