Creamy Pineapple Pudding Recipes

PINEAPPLE & CREAM FILLING

Steps:

• For this recipe, we are substituting heavy cream or whipping cream for the milk in the instant pudding recipe. Combine pudding and cream, and mix. (We recommend a hand mixer if you have one.)
• The mixture will become thick and fluffy. Fold in crushed, drained, pineapple until it is a spreadable consistency.
• This is a wonderful filling in white and yellow cakes! If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding. Cakes with this filling will need to be refrigerated.

PINEAPPLE RICE PUDDING

Steps:

• In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

PINEAPPLE FLUFF

Steps:

• In a large mixing bowl, combine pineapple and pudding mix. Stir to combine, and set aside for 5 minutes to set.
• Once set, fold in whipped topping, marshmallows, pecans, and cherries.
• Cover and refrigerate for 1-2 hours, or until chilled.

PINEAPPLE PUDDING

Steps:

• Whip pudding, cream and pineapple juice until firm.
• Fold in crushed pineapple pieces.
• Chill for an hour or so before serving.
• Simple as that!

PINEAPPLE RICE PUDDING

Steps:

• In a large bowl while rice is cooking mix all the other ingredients together. Once rice is cooked mix it into your other ingredients. Spray a casserole dish and fill with rice mixture. (Can add another 1/2 teaspoon nutmeg on top if you like nutmeg.)
• Bake in preheated 325 degree oven 55 -60 minutes. Serve warm with rum sauce over top. Makes about 10 to 12 servings. Keeps well for several days in refrigerator. Reheat in microwave

PINEAPPLE FLUFF (+VIDEO)

Steps:

• In a large bowl, stir together pudding mix and the entire can of crushed pineapple.
• Gently stir in COOL WHIP, marshmallows, coconut and nuts.
• Cover bowl with plastic wrap.
• Chill for a couple of hours before serving.

PINEAPPLE COCONUT PUDDING

Steps:

• Whisk together coconut milk, pineapple juice, sugar, and cornstarch in a medium saucepan over medium-high heat.
• Continue whisking slowly until mixture comes to a full boil and thickens.
• Ladle into 4 small bowls or ramekins.
• Place plastic wrap directly on surfaces. Cool to room temperature then chill overnight.
• Serve topped with fresh pineapple and toasted coconut flakes.

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

PINEAPPLE RICE PUDDING

Steps:

• Add marshmallows to cooked rice while it's still hot. Stir until marshmallows melt.
• Add crushed pineapple and stir.
• Stir in whipped cream. Add to parfait dishes and chill in the fridge until cold.
• Serve with a sprinkle of cinnamon and a cherry on top.

CREAMY PINEAPPLE PUDDING

Steps:

• 1. In a large bowl, combine the sweetened condensed milk and water. Add pudding mix, beating until well blended. Refrigerate for 5 minutes.
• 2. Remove pudding mixture, folding in already whipped whipping cream. Spoon 1 cup pudding mixture into a 2 1/2 quart glass serving bowl.
• 3. Top with one-third EACH of the vanilla wafers, drained pineapple chunks and pudding mix. Repeat layering twice, ending with the pudding mixture on top. Chill thoroughly. Store leftovers covered in the refrigerator.
• 4. TIP: For a festive individual pudding dessert for holiday guests, prepare mixture and layers in individual dessert dishes or cups with stems. Serve chilled.

PINEAPPLE CREAM PUDDING

Steps:

• Measure milk in 4 cup glass measuring cup.
• Stir in pudding mix and pineapple.
• Microwave (high) uncovered for 5 and 1/2 minutes or until mixture starts to bubble, stirring once or twice during last half of cooking time.
• Cool.
• Stir in yogurt.
• Spoon into serving dishes.