Paradise Pudding – a delicious recipe with strawberry jello, marshmallows, nuts, coconut, cherries, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside. In a large mixing bowl, beat eggs, salt and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy.
2
Add the pancake mix; beat on low speed just until combined.
3
Spread batter in pan that's prepared.
4
Bake in 400u00b0 oven for 8 to 10 minutes, or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar.
5
Roll up towel and cake, jellyroll style, starting from one of the short sides.
6
Cool on a wire rack.
876
kcal
Calories
66
g
Fat
64
g
Carbs
13
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 13 ingredients. The key ingredients include: 4 pkg. strawberry jello, 1 1/2 c. marshmallows, 2 c. chopped nuts, 1 1/2 c. coconut, and more.
Yes, Paradise 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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