French Vanilla Pudding with Dark Espresso Balsamic Vinegar
1 large instant French vanilla pudding
2 cups milk
1 can Eagle brand sweetened evaporated mild
1 – 8 oz. Cool Whip (extra creamy if you can find it)
1 cup of strawberries
Whipped cream
692 Olive Espresso Dark Balsamic Vinegar
Mix all ingredients except vinegar and strawberries with a whisk. Pour into a medium bowl or 8 small ramekins. Refrigerate for 4 hours.
Clean and core strawberries and cut into 4 wedges per berry.
When you are ready to serve it, arrange strawberries in the center of the bowl, leaving a circle in the middle. Drizzle 692 Olive Espresso Balsamic Vinegar on the berries and place whip cream in the middle of the berries
2 cups milk
1 can Eagle brand sweetened evaporated mild
1 – 8 oz. Cool Whip (extra creamy if you can find it)
1 cup of strawberries
Whipped cream
692 Olive Espresso Dark Balsamic Vinegar
Mix all ingredients except vinegar and strawberries with a whisk. Pour into a medium bowl or 8 small ramekins. Refrigerate for 4 hours.
Clean and core strawberries and cut into 4 wedges per berry.
When you are ready to serve it, arrange strawberries in the center of the bowl, leaving a circle in the middle. Drizzle 692 Olive Espresso Balsamic Vinegar on the berries and place whip cream in the middle of the berries
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