Instant pudding mix, frosting lasts only a few minutes, this glaze is light, slightly sweet and very versatile. Sometimes I would like to easily freeze a cake without a very large layer of ice. This instant mix of instant pudding is a recipe that I apply in this case. It is light and airy and a bit sweet. It is also very versatile. I use it in cups for cookies, bars and cakes.
You can also serve it as a dip with cookies. Another big advantage of this recipe is that it only takes a few minutes to complete it. No one stands in a pot on the stove and moves and moves. No flogging for 7 minutes with a blender.
But it can eat something with a spoon straight out of the bowl! Instant Pudding Mix Frosting is creamy and light as a cloud. Experiment with different flavor combinations. I used a vanilla in my orange cake and a French vanilla in a carrot cake.
Chocolate would not be decadent with a white cake or a chocolate cookie! Instant Pudding Mix Icing is quick and easy to make. It is combined in a few minutes and is a delicious and light cherry for pastries, cookies and bars.
Beat the milk and the pudding for 2 minutes. Fold the fresh whipped. Spoon and spread evenly over the cooled cake. Cool an hour before cutting and serving. This creates enough frost to freeze a three-layer cake with a diameter of 8 or 9 inches.
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Can I fill a cake with it and keep it in the refrigerator at night?
Will the glaze be thick? The ingredients in Cool Whip must put us all off! I did it with whipped cream and it was great!
Place the mass on a small dessert plate, garnish with a dollop of whipped cream, something to eat and a fortune cookie. Cut the dessert in the square pan into squares as a cake and lift the dessert plates. Garnish with a dollop of whipped cream, some edible glaze and a fortune cookie.
Place eggs, vanilla, cocoa, butter, sugar and vanilla in a blender or food processor. Mix until smooth, often scratching the sides of the container. Add the chocolate chips and liquefy until smooth. Heat milk and cream in a small saucepan until steam is formed and small bubbles form along the edges.
Pour the hot milk in a continuous stream while the blender or food processor is in the mix at high speed. Pour 4 to 6 cups of mocha. Place a plastic film on the surface of the cream and cover the upper parts so that the dessert is airtight. Chill for 4 to 5 hours or until finished.
Make sure you use ciabatta bread in this recipe, because it is good for fresh fruit. It is like eating cake and berries. Mix well and then add the berries. Leave for 20 minutes to mix the flavors. Cut off the bread crust and keep them for another use. Cut the bread evenly into 8 slices and cut it so that it fits into each cup.
Pour the cups with 4 cups of 8 ounces of cream and place a few berries in a layer on the floor. Cover with a piece of bread that has been cut to fit into the cup. Repeat the layers once and then cover with berries and leftover juice in the bowl. Press down gently with the back of a spoon. Cover the desserts with plastic wrap and leave them in the fridge for at least 8 hours.
When you are ready to eat, remove the plastic wrap, serves a knife around the edges of each pudding and turn the plates over. Shake gently and the dessert should fall immediately. If desired, serve with a dash of whipped cream, ice cream or sorbet.