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Easter Pudding Sundae Cones




Source of Recipe


www


List of Ingredients




1 (4-serving size) package vanilla or chocolate instant pudding mix
1-1/4 cups nonfat or low fat milk
2 (8-oz. each) cans DOLE® Crushed Pineapple or Pineapple Tidbits
8 ice cream cones with flat bottoms
1 tablespoon chopped peanuts
1 tablespoon chopped dried apricots or raisins
Whipped cream (optional)
Jelly Beans (optional)


Recipe



Stir pudding mix and milk together with wire whisk or rotary beater for 2 minutes.

Drain pineapple; stir 1/2 pineapple into pudding. Cover; refrigerate 10 minutes or until soft-set.

Stand empty ice cream cones onto serving plate. Spoon half of remaining pineapple into bottoms of each cone.

Evenly divide pudding into cones (chill any leftover pudding to serve another time).

Garnish top of each cone with the remaining pineapple. Sprinkle with peanuts and dried apricots. Top with whipped cream and decorate with jelly beans, if desired.