This recipe best suits a medium-large mixing bowl or deep pudding basin (approx. 8 cups). We actually used the bowl of our KitchenAid stand-mixer to freeze the pudding. For a more decorative look, try it in a fluted dish or bundt pan. If you don’t have any of these, just use any airtight container you can find. Instead of serving as slices, just scoop out and serve like regular ice cream and decorate each bowl individually.