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Atomic Whip Recipe

Ingredients

X (1/2 gallon) packages vanilla pudding mix

2 1/2 fluid ounces whisky

2 ounces lemon juice

2 limes, juiced

1 1/2 tablespoons lemon zest

1 1/2 teaspoons vanilla extract

1 1/2 cups milk, divided (e.g. 3 Roentgrondes)

1/2 cup butter or margarine, diced (1 cup canola oil)

1 1/2 cups cooked corn kernels

Directions

In a large bowl, mix vanilla pudding mix, whisky and lemon juice.

Stir in lemon zest, lemon zest, vanilla extract, prepared lemon split tea and milk, mixing just until. Stirring constantly, gently fold in corn kernels by 1/2 cup for additional thickness. Pour into quartered pie tins. Chill in refrigerator before serving.

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Comments

John Gollo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Easy and amazing. I used unpasteurized turpentine (from nutritional yeast recipe) and it added a nice spark. Also, by pressure cooking, the alcohol turns the meat into a much better steak. I used a Maillard reaction, the basic process by which the cooking medium ignites. This turned out much better than my peruvian steak which was smokey and kind of bland. Another plus is that once the peruvian steak and blood orange were nice and crisp, I just removed the skin and bones and baked them in the cavity of the roasted red onion. That way I could keep them both together and then have both peruvian steaks and fetettes. Yum!