Name: Snowflake Pudding
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 envelope unflavored gelatin -; 1-1/4 cups cold 2% milk, divided -; 1/2 cup sugar -; 1/2 teaspoon salt -; 1 teaspoon vanilla extract -; 1-1/3 cups sweetened shredded coconut, toasted -; 1 cup heavy whipping cream, whipped -; Sauce: -; 1 package (10 ounces) frozen sweetened raspberries, thawed -; 1-1/2 teaspoons cornstarch -; 1/2 cup red currant jelly -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Snowflake Pudding

1. 1 envelope unflavored gelatin -

2. 1-1/4 cups cold 2% milk, divided -

3. 1/2 cup sugar -

4. 1/2 teaspoon salt -

5. 1 teaspoon vanilla extract -

6. 1-1/3 cups sweetened shredded coconut, toasted -

7. 1 cup heavy whipping cream, whipped -

8. Sauce: -

9. 1 package (10 ounces) frozen sweetened raspberries, thawed -

10. 1-1/2 teaspoons cornstarch -

11. 1/2 cup red currant jelly -

How to cook deliciously - Snowflake Pudding

1. Stage

In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.

2. Stage

In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours.

3. Stage

Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.