03/28/2024
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This recipe was published by The Southeastern Times on August 31st, 1977. It shows what you can do with pudding and pie filling.

Ingredients 

 -1 package (4-serving size) pudding and pie filling, any flavor except lemon

-¼ cup sugar

-2 cups milk

-1 container (4-½ oz.) frozen whipped topping

Combine pudding mix, sugar, and milk in saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cover surface with wax paper and chill. Beat pudding until creamy; blend in whipped topping. Pour into 8×4-inch loaf pan; freeze 1 hour. Spoon into bowl and beat with hand beater or electric mixer until smooth but not melted. Return to pan or a 1-quart mold, and freeze until firm, 3 to 4hours. Serve with sweetened halved strawberries if desired. Makes 1 quart or 6 to 8 servings.

Strawberry Pudding Freeze. Prepare Pudding Freeze as directed, using vanilla pudding and pie filling and folding in ¾ cup sweetened crushed strawberries after beating partially frozen mixture.

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