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Ozark Bakeless Pudding 1953 Recipe

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.)

Prep Time 20 mins
Cook Time 730 mins
Calories 607 kcal
Protein 17g
Rating 0.0 (1 Reviews)
Ozark Bakeless Pudding 1953 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ozark Bakeless Pudding 1953

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How to Make Ozark Bakeless Pudding 1953

  1. Cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
  2. 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.
  3. Line the bottom of an 8x8 inch baking dish with a thick layer (about 1 1/2 cups) of crushed graham crackers.
  4. Pour the pineapple mixture evenly over the graham cracker layer.
  5. Top with the remaining crushed graham crackers.
  6. Refrigerate for at least 12 hours, or preferably overnight, to allow flavors to meld and the pudding to set.
  7. Before serving, top with a generous dollop of whipped cream.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

206g

Fat

61g

Carbs

24g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Southern United States No Cook Heirloom Historical Vegetarian Eggs Dietary Tropical Fruit Pineapple Technique From Scratch