Ya gotta have a pudding pop! ~
POUR milk into large bowl. Add dry pudding mix and flavored instant coffee. Beat with wire whisk 2 min.
ADD whipped topping; stir until well blended. Cover.
FREEZE 6 hours or until firm. Store leftovers in freezer.
Watermelon Pudding Tart
1 1/4 cups graham cracker crumbs
5 tablespoons butter, melted
2 1/2 cups watermelon flesh
2 tablespoons lemon juice
1/4 cup cornstarch
1/4 cup sugar
Heat oven to 350 degrees. Coat a 9-inch removable bottom tart pan with baking spray.
In medium bowl, combine graham cracker crumbs with butter, stirring until well mixed. Press mixture into prepared tart pan. Bake for 12 to 15 minutes, or until golden.
Meanwhile, in blender puree watermelon until completely smooth. You should have 2 cups of juice. Strain juice through a fine mesh strainer into small saucepan. Add lemon juice. Over medium-high heat, bring juice to simmer.
In medium, heat-safe bowl, whisk together eggs, cornstarch and sugar until smooth. In a slow and steady stream, pour hot juice into egg mixture while continuously whisking. Pour mixture back into pan and continue to cook, whisking until thickened. Pour watermelon pudding into baked tart crust.
Press a piece of plastic wrap directly onto surface of pudding and refrigerate until cold. Serve with whipped cream.
Hi am not a lover of sweet but from the look of these puddings i think i am gong to change.yum yum!
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