French Vanilla Latte Pudding

Southern Living
For a decorative look, swirl the whipped topping into the pudding before serving.
Makes 6 servings


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3 1/2 cups milk
1/2 cup ground MILLSTONE French Vanilla Coffee
1 (8-ounce) container sour cream
1 (5.1-ounce) package vanilla instant pudding mix
1 (8-ounce) container frozen whipped topping, thawed
Chocolate-hazelnut cream-filled entertaining cookies (optional)


Microwave milk at HIGH 3 minutes. Stir in 1/2 cup ground coffee, and let stand 10 minutes.

Pour coffee mixture through a fine wire-mesh strainer into a large bowl, discarding coffee grounds; let mixture cool completely.

Whisk together coffee mixture, sour cream, and pudding until thickened. Spoon into serving bowls; top evenly with whipped topping, and, if desired, serve with cookies.

Note: For testing purposes only, we used Pepperidge Farm Chocolate-Hazelnut Cream-Filled Pirouettes for the chocolate-hazelnut cream-filled cookies.

Created date

May 2004