Angel Pudding
Prep
45m
Wait
12h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1/2 cup milk |
| 45 large marshmallows |
| 28 ounces crushed pineapple |
| 1 cup evaporated milk |
| 2 cups Mothers Taffy cookies (Coconut Cocadas will do in a pinch) |
| 1 cup Wipped cream, preparred |
| 1 8 ounce jar maraschino cherries |
Angel Pudding Directions
- Heat milk in a double boiler. Add marshmallows. Heat in milk until melted. Add crushed pineapple and cookie cream centers (optionnal.)
- Set aside, then whip 1 cup canned milk and fold into marshmallow mixture.
- In a 9 x 13 inch glass casserole, place 1 cup crushed coconut cookies was centers removed on bottom of dish.
- Spoon in mixture over the crushed cookies, then add another cup of the crushed cookies on top. Refrigerate 12 hours. Serve with whipped cream on top with a cherry to garnish.
- NOTE: I buy Coconut cream sandwich cookies and add the frosting centers to the marshmallow mixture when heating .
- You can find them here. This is the image of the cookies we buy:
Notes
