Paradise Pudding Recipes

Steps:

• 1. Roll 5 graham crackers and set aside to roll the pudding in.
• 2. Roll 20 graham crackers fine
• 3. add dates. marshmallow, and nut meats stir in the evaporated milk
• 4. Put the powdered 5 graham crackers on a board and lay the mixture on it-form a loaf
• 5. put wax paper in a loaf pan and place pudding in, patting all the crumbs in well. set away to let harden for best results make a day before
• 6. To serve lift from pan and cut into desired slices serve with whipped cream
• 7. I used mini marshmallows, and to sweeten the evaporated milk I used about 3T of sugar and a tsp of vanilla, I also ran a little short on graham crackers to roll the pudding in so crushed a few vanilla wafers, I am not sure where I was suppose to set it aside to harden, so I stuck mine in the refrigerator.

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

Steps:

• 1. DISSOLVE JELLO IN BOILING LIQUIDS, ALLOW MIXTURE TO BECOME COOL. TAKE MIXER OR BEATER & WHIP UNTIL FROTHY.
• 2. FOLD IN MARSHMALLOWS, CHERRIES, PINEAPPLE, CRUSHED GRAHAM CRACKERS & WHIPPED CREAM POUR INTO A MOLD OR A GLASS BOWL & ALLOW TO THICKEN
• 3. POUR INTO SHERBET GLASSES IF DESIRED & GARNISH WITH WHIPPED CREAM OR COOL WHIP & A CHERRY

Steps:

• 1. put marshmallos, mini in a large bowl,add chopped cherries & chopped pineapple pour 1/8 cup cherry juice over marshmallows & 1/8 cup pineapple juice and toss. put in refrigerator & chill just before serving whip heavy whipping cream till it peaks !! mix in with marshmallo's ,cherry & pinapple mixture and serve ( be sure you drain fruit and save juice ) keep in refrigerator Enjoy !!! Yummy

Steps:

• Preheat oven to 375.
• Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
• Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
• Press the mixture into the bottom of a 9x13" glass baking dish.
• Bake for 10 minutes.
• Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
• In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
• Pour the pudding mix into the graham cracker crust and spread evenly.
• Top the pudding with the pineapple chunks.
• Top the pineapple chunks with the thawed Cool Whip topping.
• Cover and allow to chill in refrigerator until serving, at least 1 hour.