Step back in time with this vintage no-bake dessert recipe! Originally from the 1953 edition of "Adventures in Good Cooking" by Duncan Hines, this Ozark Bakeless Pudding hails from the Hotel Taneycomo in Rockaway Beach, Missouri. A creamy, dreamy concoction of crushed graham crackers, pineapple (or peaches!), nuts, and a luscious butter-sugar-egg base, this recipe is as easy as it is delicious. Perfect for a retro-themed party or a simple weeknight treat. Chill and enjoy this taste of mid-century Americana! (Use pasteurized eggs if concerned about raw eggs.)
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Cómo preparar Ozark Bakeless Pudding 1953
Cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1/2 cup chopped pecans or walnuts and 1 (8 ounce) can crushed pineapple, drained.
Line the bottom of an 8x8 inch baking dish with a thick layer (about 1 1/2 cups) of crushed graham crackers.
Pour the pineapple mixture evenly over the graham cracker layer.
Top with the remaining crushed graham crackers.
Refrigerate for at least 12 hours, or preferably overnight, to allow flavors to meld and the pudding to set.
Before serving, top with a generous dollop of whipped cream.
Nutrition Information(Approximate per serving)
Sodium
20 g
Sugar
206g
Fat
61g
Carbs
24g
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¿Cuánto se tarda en preparar Ozark Bakeless Pudding 1953?
Ozark Bakeless Pudding 1953 tarda unos 750 minutos de principio a fin: aproximadamente 20 minutos de preparación y 730 minutos de cocción.
¿Cuántas calorías tiene Ozark Bakeless Pudding 1953?
Ozark Bakeless Pudding 1953 tiene aproximadamente 607 calorías por ración, con unos 17 g de proteína, 24 g de carbohidratos y 50 g de grasa.
¿Qué ingredientes necesito para Ozark Bakeless Pudding 1953?
Los ingredientes principales de Ozark Bakeless Pudding 1953 son Butter, Sugar, Eggs, Nuts, Crushed Pineapple, Graham Crackers. Consulta la lista completa con cantidades más arriba.
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