Best Fruit And Pudding Dessert Recipes

CREAMY RICE PUDDING AND FRUIT LAYERED DESSERT

Creamy Rice Pudding and Fruit Layered Dessert image

Impress a crowd with our dramatic Creamy Rice Pudding & Fruit Layered Dessert! Prep time for this creamy rice pudding dessert recipe is only 5 minutes.

Provided by My Food and Family

Categories Home

Time 1h35m

Yield Makes 12 servings.

Number Of Ingredients 9

Ingredients

2 cups sliced strawberries
2 cups orange segments (about 4 oranges)
1 cup blueberries
2-1/3 cups water, divided
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
1 cup extra long-grain rice
2-1/2 cups milk, warmed
1/2 cup sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

Place fruit in 2-qt. decorative glass bowl; refrigerate until ready to use.
Bring 1/3 cup of the water to boil in small saucepan; pour into large glass measuring cup. Stir in dry gelatin mix 2 min. or until dissolved. Add enough cold water to measuring cup to measure 1 cup. Pour over fruit; keep refrigerated.
Meanwhile, place remaining 2 cups water and rice in medium saucepan. Bring to boil on medium heat; cover. Reduce heat to low; simmer 20 min. or until water is absorbed and rice is tender. Stir in milk and sugar; cook on medium-low heat 5 min. or until creamy, stirring constantly. Cool completely. Gently stir in whipped topping.
Spoon rice pudding over fruit. Garnish with additional fruit, if desired.

Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 23 g, Protein 4 g

FRUIT AND PUDDING DESSERT

Fruit and Pudding Dessert image

Make and share this Fruit and Pudding Dessert recipe from Food.com.

Provided by carolinafan

Categories Dessert

Time 2h30m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

1 cup graham cracker crumbs
1/2 cup ground pecans
1/3 cup butter, melted
1/4 cup sugar
1 (8 ounce) can crushed pineapple
3 medium firm bananas, peeled and cut into 1/4 inch slices
1 (8 ounce) package cream cheese, softened
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
1/2 cup finely chopped pecans

Steps:

In a bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13x9x2-inch dish.
Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk.
Add pudding mixes; beat on low speed just until combined.
Spread over the bananas; top with pineapple.
Spread with whipped topping; sprinkle with chopped pecans.
Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 339.1, Fat 21.3, SaturatedFat 11.1, Cholesterol 35.4, Sodium 310.6, Carbohydrate 35.2, Fiber 1.6, Sugar 14, Protein 4.6

FRUIT AND PUDDING DESSERT

FRUIT AND PUDDING DESSERT image

Categories Fruit

Yield servings

Number Of Ingredients 12

Ingredients

1 cup graham cracker crumbs
1/2 cup ground pecans
1/3 cup butter, melted
1/4 cup sugar
1 can (8 ounces) crushed pineapple
3 medium firm bananas, peeled and cut into 1/4-in. slices
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix
Topping:
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup finely chopped pecans

Steps:

In a bowl, combine the graham crackers crumbs, pecans, butter and sugar. Press into a ungreased 13-in. x 9-in. x 2-in. baking dish. Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over the bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving. (Keep leftovers refrigerated but do not keep covered I found they got to wet on the bottom if covered). Yield: 15 servings. See other recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com