Pineapple Icebox Pudding Recipe

Name: Pineapple Icebox Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, well beaten; 2 c. crushed pineapple; 3 Tbsp. thin cream; 1 c. chopped nuts; 1 envelope Dream Whip; 1 cube butter or oleo; 1 c. sugar; 1 large bag vanilla wafers; 1/8 tsp. salt; maraschino cherries (small bottle)

Servings: persons

1 egg, well beaten
2 c. crushed pineapple
3 Tbsp. thin cream
1 c. chopped nuts
1 envelope Dream Whip
1 cube butter or oleo
1 c. sugar
1 large bag vanilla wafers
1/8 tsp. salt
maraschino cherries (small bottle)

1
Cream butter and sugar.
2
Add egg, cream, nuts, pineapple and salt.
3
I save the nuts back to sprinkle on each layer.
4
In casserole or mold, start with vanilla wafers; spread layer of goop, then nuts.
5
Keep making layers.
6
Top with Dream Whip, ground nuts and cherries.
7
Add 2 teaspoons sugar to Dream Whip.
8
Make this a day ahead.
9
Keeps well.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, well beaten, 2 c. crushed pineapple, 3 Tbsp. thin cream, 1 c. chopped nuts, and more.

Yes, Pineapple Icebox 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.

Pineapple Icebox Pudding

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