"Think of this dessert as a more colorful, autumnal version of banana pudding. This pudding uses cranberries in place of bananas as its main flavor component. With layers of tart, silky cranberry curd, dollops of sweetened whipped cream and soft vanilla wafers tucked between, it's a dessert to remember. If you're looking for an easy, no-bake dessert that feels festive and serves a crowd, this cranberry pudding checks all those boxes."
"The only thing you're really making from scratch is the cranberry curd, which is sweet and tart, and has a beautiful, silky texture. Mix the cranberries with sugar, eggs and butter, and cook on the stovetop until thickened. Once cooled, it's time to assemble the dessert. A layer of cranberry curd, freshly whipped cream and store-bought vanilla wafer cookies go in a serving dish. Top with fresh cranberries and more cookies."
Cranberry pudding is a no-bake, autumnal dessert built with layers of homemade cranberry curd, whipped cream, and vanilla wafer cookies. The cranberry curd is prepared by cooking cranberries with sugar, eggs, and butter on the stovetop until thickened, producing a sweet-tart, silky curd. After cooling, assemble by layering the curd, freshly whipped sweetened cream, and store-bought vanilla wafers in a serving dish. Finish with fresh cranberries and extra cookies for garnish. The dessert offers a color-forward alternative to banana pudding, serving a crowd with minimal hands-on baking beyond making the curd.
Read at www.nytimes.com
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