Crème pudding

This recipe started out as a Paula Deen recipe Cheesecake Parfaits. The name notwithstanding, there really wasn't much "cheesecake" flavor to the recipe, but it does make a wonderful cream filling that can be used in all sorts of ways.

The basis of the recipe is instant pudding mix — Paula specified cheesecake flavor, but white chocolate, butterscotch, banana cream or others would work just as well, depending on the other flavors you want to combine with it. Hence the name crème pudding, which for fun must be pronounced "poo-ding" with the accent on the last syllable.

2 (3-oz) boxes cheesecake instant pudding mix
2 cups heavy whipping cream
2 cups sour cream
1 cup milk

Combine in a medium bowl. Beat at medium speed with an electric mixer until soft peaks form.

If using for parfaits, cover and chill for 2 to 3 hours. Otherwise, spoon immediately into miniature pie or tart shells, or onto a crust, then chill.

Hint: A stand mixer with wire whip attachment makes this a breeze.
And try other pudding flavors, such as white chocolate or butterscotch.
You can also use cream cheese for part of the sour cream, and get a firmer, more cheesecake-y texture. Go for it — "the proof is in the pudding" (quoth Carolyn).

Serving suggestions

Layer in a parfait glass with crushed vanilla wafers and fresh raspberries.

Fill store-bought chocolate shells with crème, top with whipped cream and fresh sliced strawberries.

Fill individual tart shells with crème and top with hot fudge sauce and sprinkle with toasted slivered almonds.

Prepare a graham cracker crust in a glass baking pan. Spread crème evenly over crust. Top with fresh fruit.

Servings: 8

Credits: Paula Deen (Foodnetwork.com)