Mom’S Figgy Pudding – a delicious recipe with Milk, Oregon, Oregon, Oranges, Maraschino Cherries, Whipping Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the pudding with the milk using a whisk for a couple of minutes, then cover with plastic wrap and put it in the fridge to set up nice and firm. In the meantime, drain the cans/jar of fruit thoroughly and whip up 1 pint of whipping cream till it's stiff. After the pudding has chilled for 15 minutes, fold in the drained fruit, bananas, whipped cream and nuts, if using. Chill for another hour or two. Just before serving, whip the last two pints of whipped cream until stiff and gently fold into the pudding mixture. I'm telling you, you have to try this delightful family favorite.
2
Note: The Oregon brand Thompson Grapes can be a challenge to find but look online for retailer near you. These can't be replaced with fuit cocktail, it's just not the same.
1492
kcal
Calories
108
g
Fat
89
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 boxes (Large 6-serving Size Box) Instant Vanilla Pudding (sugar Free Or Not), 4 cups Cold Milk (1% Or Higher), 1 can (15 Oz. Can) Oregon Brand Thompson Grapes, 1 can (15 Oz. Can) Oregon Brand Kadota Figs, and more.
Yes, Mom’S Figgy Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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