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Snowflake Pudding

By: Patricia Stratton  
"Flakes of coconut give my pudding it's snow-like texture-- and plenty of taste besides! The crimson currant-raspberry sauce is delicious and pretty, too."

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Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (.25 ounce) envelope unflavored gelatin
  • 1 1/4 cups milk, divided
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut, toasted
  • 1 cup whipping cream, whipped
  • SAUCE:
  • 1 (10 ounce) package frozen sweetened raspberries, thawed
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup red currant jelly

Directions

  1. In a small bowl, combine gelatin and 1/4 cup milk; let stand for 1 minute. In a saucepan, combine sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes or small bowls; refrigerate for at least 2 hours. Meanwhile, strain raspberries to remove seeds. Combine cornstarch, raspberry pulp and currant jelly in a saucepan; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Chill for at least 1 hour. Pour sauce over pudding just before serving.
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