When I first developed this dessert recipe, I was living in a more urban area, where I could get harder to find products. Revisiting this recipe, I have a more limited selection of products, so I use regular vanilla pudding. Either works fine. It’s a sweet treat, that satisfies after a long day of hiking.
Cinnamon French Vanilla Pudding & Shortcakes
- 4-serving size box instant french vanilla pudding mix
- 2/3 cup dry milk
- ½ tsp ground cinnamon
- 1 pack of shortcakes (4)
Instructions:
Pack the dry ingredients in a quart freezer or sandwich bag. Carefully pack the shortcakes in their wrapper, making sure not to crush them. You may need to pack them in your cooking pot and repack them in a freezer bag to fit.
Add 1¾ cups cold water to the pudding mix bag, seal tightly, and shake VERY well for a couple of minutes. Let sit in a cold creek, lake, or in snow until dessert time, for at least 20 minutes.
Serve the pudding in the shortcake cups.
