FROZEN PUDDING HEART DESSERT
Give away a piece of your heart with our Frozen Pudding Heart Dessert. This two-tone Frozen Pudding Heart Dessert is easy to make and quite sentimental.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 7 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Place folded aluminum foil strip as divider down center of heart-shaped mold.
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Pour half of the pudding mixture into one side of mold.
- Add enough red food coloring to remaining pudding mixture to tint it desired shade of pink; pour into remaining half of mold. Carefully remove foil. Freeze 4 hours or overnight until firm. Unmold onto serving plate. Decorate with icing as desired. Store leftover dessert in freezer.
Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 4.4307 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FROZEN PUDDING
This makes for a real neat surprise for the family on a hot day! Recipe comes from an 1988 Jello cookbook. You can try this with different flavors.(cook time is freezer time)
Provided by Happy Harry 2
Categories Dessert
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour cold milk and cold heavy cream into a cold bowl.
- Add pudding mix and sugar.
- With electric mixer at low speed, beat until just blended, about 1 minute.
- Pour into shallow pan and freeze until firm, about 4 hours.
- Let stand at room temperature 15 minutes before serving.
- *With coconut cream flavor instant pudding, omit sugar.
- NOTE: Mixture may also be poured into 8x4-inch loaf pan and frozen until firm, about 6 hours. Unmold and slice to serve.
Nutrition Facts : Calories 347.4, Fat 24.4, SaturatedFat 15.1, Cholesterol 90.1, Sodium 372.8, Carbohydrate 30.6, Sugar 3.2, Protein 3.2
HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS
Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!
Provided by Lady Dancer
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
- Place on ungreased cookie sheets.
- (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
- Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
- Remove to wire rack to cool.
- Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
- In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
- Split puff pastry sheets horizontally with a serrated knife.
- Place one layer on a serving plate and top with 1/3 of the pudding mixture.
- Repeat twice.
- Top with remaining pastry.
- In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
- Carefully spread over top of dessert.
- Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
- Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
- This holds well overnight but we never seem to have any leftovers to keep any longer than that!
Nutrition Facts : Calories 523.3, Fat 35, SaturatedFat 15.8, Cholesterol 62.9, Sodium 321.9, Carbohydrate 48.1, Fiber 1, Sugar 25.2, Protein 6.1
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