Ingredients for Pineapple And Jelly Pudding
- Pineapple Jell O
- 1 cup boiling water
- 1 cup heavy cream
- 1 (20 ounce) can crushed pineapple
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How to Make Pineapple And Jelly Pudding
- In a medium bowl, dissolve 1 (3 ounce) package of jelly according to package directions using 1 cup of boiling water and 1/2 cup of pineapple juice (reserved from the canned pineapple).
- Pour the dissolved jelly into a 2-quart dish. Refrigerate until slightly set but still slightly pourable (approximately 30-45 minutes).
- While the jelly is setting, whip 1 cup of heavy cream until stiff peaks form.
- Gently fold in 1 (20 ounce) can of crushed pineapple, reserving about 1/4 cup of juice.
- Once the jelly is slightly set, gently fold the whipped cream mixture into the jelly using a whisk or spatula. Be careful not to overmix.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to fully set.
- Serve chilled, optionally topped with a scoop of vanilla ice cream or a sprinkle of toasted coconut.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
119g
Fat
58g
Carbs
11g
