Diane Prather: ‘Pineapple Pudding Dessert’ worth a try for holidays

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Diane Prather

This past weekend I took some time to try a new recipe that I found on a newspaper clipping.

You might enjoy “Pineapple Pudding Dessert” during the Christmas holiday.

The ingredients are: 1/2 cup butter or oleo, softened; 1 cup all-purpose flour; 1 cup finely-chopped nuts; 1 cup powdered sugar; 1 (8-ounce) package cream cheese, softened; 1 (12-ounce) carton whipped topping; 1 cup flaked coconut; 3 cups cold milk; 2 small packages instant vanilla pudding and pie mix; and 1 large can crushed pineapple.

Preheat the oven to 350 degrees.

Cut the butter or oleo into the flour until it resembles a coarse meal. Stir in 1/2 cup nuts. Press into a 9-by-13-inch pan. (You can use a graham cracker crust instead.) Bake for 20 minutes and cool completely.

Combine the cream cheese and powdered sugar until the mixture is fluffy. Stir in 1 cup whipped topping. Spread over the crust and sprinkle with the coconut.

Combine the pudding mix and milk. Beat 2 minutes with an electric mixer or whip. Spread over the coconut. Put the pineapple over that.

Spread the remaining whipped topping over the pineapple and sprinkle the remaining nuts on top.

Refrigerate. The recipe makes about 15 servings.

If you’d like to make a graham cracker crust, you can adjust this recipe for a 9-by-13-inch pan. It makes enough crust for a 9-by-9-inch pan. The ingredients are: 1 cup graham cracker crumbs, 1/4 cup melted butter or oleo and 1 tablespoon sugar. Mix and press into a pan.

Since a 9-by-13-inch pan of this dessert would last my husband and me a long time, I tried the recipe using a already-prepared graham cracker pie crust. I have made a crust as called for in this recipe for pudding desserts before and would prefer it to the graham cracker crust.

I cut the ingredients in half, using most of an 8-ounce container of whipped topping and half a 14 1/2 ounce can of crushed pineapple. I had frozen a package of ground fine nuts (for cookies) so used them to sprinkle on top of the pie.

This is a rich, but delicious dessert that keeps well in the refrigerator.

Copyright Diane Prather, 2009.

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