Today is National Vanilla Pudding Day. We all know what that means – today we indulge our sweet cravings with a cold, creamy bowl of vanilla pudding. But did you know puddings today have no resemblance to the puddings of medieval times.
Back in the beginning, puddings were meat-based, seasoned with lots of herbs and spices. Even when sweetened, these puddings were usually served hot. Toward the end of the 18th century, puddings were made from day-old breads with nuts, fruits or meats. These dishes were meant as fillers, a way to stretch the meal for larger, struggling families.
The creamy puddings we know and love today are actually related to a custard, minus the eggs. In 1837 a chemist by the name of Alfred Bird invented an egg-free custard powder using flavored cornstarch. It was a case of the Necessity is Mother of Invention. Mrs. Bird was allergic to eggs. Her chemist husband wanted to come up with a way for his wife to enjoy an eggless custard creation. Wow – what a loving husband!
Today we can add some crushed cookies, a few layers of Cool Whip and turn his invention into an awesome way to celebrate National Vanilla Pudding Day. So break out those spoons and enjoy!
French Vanilla Pudding Trifle Cups
2 (3 oz) packages Instant French Vanilla Pudding Mix
3-3/4 cups Milk
2 cups crushed Oreo Cookies
2 cups Whipped Topping
To make the pudding layer, empty the contents of the pudding packages into a mixing bowl. Add cold milk, whisk by hand to blend. Using an electric whisk, continue to whisk for about 2-3 minutes longer, until “soft” set. Place in the refrigerator to chill well and allow to thicken, about 30 minutes to an hour.
Meanwhile, crush cookies in a zip-lock bag. Set aside until ready to assemble.
In Sundae or Parfitt Glasses, spoon some pudding into the bottom of the glass. Top with a dollop of whipped topping, smooth with the back of a spoon.
Sprinkle some crushed cookies over the whipped topping. Repeat with a second layer of pudding, whipped topping and crushed cookies.
Chill until ready to serve.