Print Pink Pudding Recipe
Pink Pudding
Pink Pudding
Ingredients
- 1 Small box of Jell-O – cherry, mixed fruit, strawberry, lime, or any flavor
- 1/2 Cup Sugar
- 8 Oz. Package of Philadelphia cream cheese
- 1 Large can Crushed pineapple
- 1 Can Canned milk (Carnation) – Canned milk must be cold
Instructions
- In a saucepan, mix the Jell-O and sugar.
- Add the can of crushed pineapple including the juice and cream cheese.
- Heat and stir over low heat until cream cheese melts.*** My grandmother would not melt the cream cheese completely allowing small chunks to be in the pudding. I actually liked it this way however, if this is not desirable you can go ahead and allow the cream cheese to melt completely.
- Let it cool completely.
- Pour the canned milk into a separate bowl. Make sure the canned milk is cold.
- Using a mixer if possible, whip up the cold canned milk in a bowl until it is frothy.
- Fold the canned milk into other ingredients (mixture of Jell-O, sugar, pineapple and cream cheese from above).
- Pour into dessert cups or bowls or all into one large bowl. Refrigerate until set.
Notes
Options
- Add chopped walnuts or pecans on top.
- Another option is to pour it into a graham cracker pie crust.
- This is also good served with Vanilla Wafers or Graham Crackers.
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