I cant say enough about this pudding! The pudding is very light with no overwhelming sweetness. The tartness of the pineapple chunks against the pudding works really well. The pineapple flavor as a whole, transports you to an exotic island where it is utmost ecstasy for your taste buds. The cool whip gives a very light airy texture to the pudding where as the heavier elements like crushed pineapple and almonds sink to the bottom. After refrigeration, the pudding sets softly because of the gelatin in the Jello. I know this is one recipe that I am going to make for guests and gatherings.
I guess I would also experiment with other flavors of Jello and its corresponding fruit/s. But I am sure nothing would give you the comfort that you would get from this Pineapple Pudding. Thanks Jilby, for the recipe!!
Recipe (Makes enough for an 8*8 square pan):
Jello, Island pineapple flavor - 1 packet (3oz)
Water - 2 cups, divided
Condensed milk - 1 can (14oz)
Cool whip - 1 tub (8 oz)
Crushed pineapple - 1 can (20oz)
Slivered almonds - 1/2 cup
To the Jello, add the condensed milk and stir well.
Fold in the cool whip gently until no lumps remain. Use the whisk to do the final mixing.
Drain the crushed pineapple.
Add the pineapple pieces to the pudding mix.
Toss in the almond slivers and stir well.
Transfer the pudding into an 8*8 square pan or individual serving molds.
Decorate with a handful of almond slivers.
Refrigerate atleast for 4 hours, or until the pudding sets.
Serve chilled and enjoy!
- Instead of crushed pineapple, pineapple chunks can also be used.
- The amount of pineapple can be changed to taste.
- Use almond slivers or blanched almonds chopped coarsely.
I am sending this almond rich dessert to "Lets go nuts : Almonds" being hosted here right on Tasty treats. Check out the event announcement for more details. The last date is March 31, 2009 and multiple entries are welcomed.
Have a great day!