Please, don’t run away from your computer, screaming, after reading the title of this post. I am not crazy, well… that’s debatable. I know that temperatures are just beginning to drop and all you want to do is curl up with a nice cup of hot apple cider. Trust me; I pulled out my UGGs and knee-high socks today just because I could. But, just hear me out, because these are good. And I mean really good.
And just so you don’t think I’m fully crazy: I bought the ingredients for these on Sunday, when Seattle was sunny and somewhat warm. I saw something like these on Pinterest a few weeks ago, but they used cream cheese and we all know I’m not into that. I got to thinking and suddenly it hit me: PUDDING! It’s a similar consistency, it would freeze well, and it could add a sweet vanilla flavor. I started drooling at the thought… and I don’t even like pudding.
The Cool Whip and vanilla pudding create a creaminess that almost resembles ice cream. The bitterness of the blueberry is mitigated by the sweetness of the other ingredients. Yeah, I just said “mitigated,” I really am a bank examiner. Anyway, the moral of this post is: I bought, I made, and I enjoyed… even in the cooler weather. I’ve been eating them as a semi-healthy “dessert,” if you will, after eating a meal. Although, all day I’ve been dreaming of getting some crushed graham crackers to throw on a bowl of these little guys and eating them with a spoon… yum.
The other thing: remember on Tuesday, how I told you I spent too much money at City Kitchens? While I was there, I bought these:
They’re little ice cube trays, and I was super excited to find them. Like probably more excited than was necessary, and I probably paid WAYY more than was necessary… but who’s keeping track? Anyway, I think they’re cute and you can use them for freezing candies and stuff too… I’m dreaming up something with chocolate and caramel to put them to work.
- 1 cup blueberries
- ¼ cup vanilla pudding
- 1 cup Cool Whip 95% Fat Free Whipped Topping
- Puree blueberries and vanilla pudding in blender until smooth.
- Gently fold the whipped topping into the blueberry mixture.
- Spoon into ice cube molds and freeze until firm, approximately 2-4 hours (depending on size of the molds).
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen