Pure and simple aren't ingredients, but they're found in our NEW resealable Pouch! Milk + Sugar. That's it. Just now, you can use a little or a lot and our pouch can be resealed and refrigerated for multiple uses. Add rich flavor everyday to your coffee, tea, or smoothies, or over fruit, oatmeal, and on pancakes. We are the original brand of sweetened condensed milk, creating memories on recipe at a time.
From the manufacturer Eagle Brand Recipes Mini Banana Pudding Cups Ingredients 1- 3.4 oz package instant banana pudding 1- 14 oz can Eagle Brand Sweetened Condensed Milk 1 1/3 cups milk 1- 8 oz Cool Whip 10 oz box vanilla wafer cookies Instructions Whisk together the instant pudding mix, sweetened condensed milk, and milk until smooth. Place in the refrigerator for 15 minutes until cool and set. Assemble the cups. Start with a layer of wafer cookies, then banana pudding. Add more wafer cookies, then a layer of cool whip. Add another layer of banana pudding. Top with a big dollop of cool whip. Enjoy! Vanilla Bean Coffee Creamer Ingredients 2½ cups whole milk 1- 14oz can Eagle Brand Sweetened Condensed Milk 2 teaspoons vanilla bean paste Instructions In a large mason jar or container, combine all of the ingredients. Shake or whisk well to blend. Keep refrigerated and shake before each use. Creamer is good until the expiration date on the milk used. Classic Keylime Pie Ingredients CRUST, 1 1/4 cup graham cracker crumbs, 2 tablespoon sugar, 5 tablespoon butter, FILLING, 2 (14 oz.) can Eagle Brand Sweetened Condensed Milk, 2/3 cup fresh lime juice, 1/3 cup sour cream, 2 teaspoon lime zest, 1/2 pint (1 cup) heavy whipping cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract Instructions HEAT oven to 325°F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack. WHISK sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. BEAT cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour.
