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    Freezer Pineapple Pudding Mold


    Source of Recipe


    Jyl Steinback


    Recipe Introduction


    Serves 8


    List of Ingredients


    • 3-oz pkg instant vanilla pudding mix
    • 16-oz can crushed pineapple in juice, undrained
    • 4 1/2 cups nonfat Cool Whip, thawed


    Instructions


    1. Combine pudding mix and pineapple (with juice) in medium bowl; mix well. Fold in Cool Whip and mix until ingredients are blended. Pour mixture into freezer-safe mold; cover and freeze up to 3 months. When ready to serve: Place pudding mold in refrigerator at least 2 hours before serving. Remove from mold, slice and serve.


    Final Comments


    Nutrition per serving: cals 137, fat 0g, carbs 32g, protein 0g, chol 0mg, dietary fiber <1g, sodium 101mg
 

 

 

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