Key ingredients:
1 package (3.4 oz) of vanilla instant pudding
One 20-ounce container of uncooked, pulverized bananas
THE PUBLICATION
1 stick (8 oz) of whipped topping (like Cool Whip), defrosted
1 including more miniature than expected guinea fowl
2 glasses of freshly squeezed lemon juice
half a container of sugar-destroyed coco nuts (facultatif)
Maraschino cherries for decoration (facultatif)
THE PUBLICATION
New York Times recipes
New York Times Strawberry Fluff Recipes
What to do:
In a large mixing bowl, combine the pouding mix with the vanilla extract and the powdered pineapple.
(with juice). Mash everything together until it’s well-mashed.
THE PUBLICATIONContinue to incorporate the floured mixture until it is well combined.
Incorporate the chopped guimauves, chopped cilantro, and crushed desiccated coconut (if using), if using.
utilisant). Carefully mix to evenly distribute the fixings.
Let the éclairs sit in the fridge for at least an hour after opening the bol.
portion.
