Description
Enjoy a vibrant gelatin pudding with fruits and a crunchy cookie base for a delightful dessert experience.
Ingredients
For the Cookie Base
- 2 cups crushed graham crackers or digestive biscuits
- ½ cup unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Creamy Pudding Layer
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- ⅓ cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin powder
- ¼ cup cold water
For the Fruits
- 1 cup fresh strawberries (sliced)
- 2 ripe kiwis (peeled and sliced)
- 1 cup peaches or mangoes (diced)
- ¾ cup seedless red grapes (halved)
For the Gelatin Topping
- 1 package strawberry-flavored gelatin ((3 oz))
- 1 cup boiling water
- ¾ cup cold water
Instructions
Step-by-Step Instructions
- Lightly grease a 9 × 13-inch glass baking dish. In a bowl, combine the cookie base ingredients and press into the dish. Refrigerate for 20 minutes.
- In a small bowl, sprinkle gelatin over cold water. In a saucepan, whisk milk, sugar, and cornstarch and cook until thickened. Remove from heat and stir in gelatin and vanilla.
- Pat the fruits dry, arrange over the cookie base, and pour the pudding mixture on top. Refrigerate for 2 hours to firm.
- In a bowl, dissolve gelatine in boiling water, add cold water, and let cool. Arrange reserved fruits on pudding and pour gelatin mixture over it.
- Chill for another 3-4 hours until firm. Serve directly from the dish.
Notes
Allow the pudding to cool slightly before pouring it over the fruit. Choose seasonal fruits for the best flavor.
Equipment
- 9×13-inch glass baking dish
- medium saucepan
- mixing bowl
- heatproof bowl
- measuring cup
Chilling Time: 180 minutes
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30