Ambrosia Pudding

The photo for this recipe from the "Taste of Home recipe Book” was so pretty we had to try it.  I buy instant pudding in bulk from our Amish grocery, so it was an easy choice for me.  I had the oranges on hand for spinach-red onion salads, and had orange peel in the freezer.  I did have to use slivered almonds instead of prettier sliced almonds because I was out, but the taste was just as good.
I was surprised that this held up for an hour or so in the refrigerator before serving, making it more “make-ahead” for company.  It looked really pretty in my “Boopie” glasses, and the honey and orange peel certainly improved the pudding’s taste.              
 Ambrosia Pudding
  1         package  Instant Vanilla Pudding and Pie Filling -- 3.4 ounces or 2/3 cup
  2         cups  Milk -- cold
     ¼      cup  Honey
  2          teaspoons  Grated Orange Peel
     ¼      teaspoon  Vanilla Extract
  1          cup  Heavy Cream -- whipped
  1          medium  Banana -- sliced
  11        ounces  Mandarin Oranges -- well drained
     ¼       cup  Coconut -- shredded
     ¼       cup  Almonds -- sliced
Whip cream, keep chilled.
In a bowl, blend pudding and milk according to package directions.  Add honey, orange peel and vanilla.  Fold in the whipped cream.
In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds.  Repeat layers. Chill.
Top with a dollop of whipped cream and some of the almonds before serving.
4-5 servings

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