Best Toasted Almond Pudding Recipes

TOASTED ALMOND PUDDING

Toasted Almond Pudding image

Make and share this Toasted Almond Pudding recipe from Food.com.

Provided by Potatoebugsy

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup margarine
7 ounces angel flake coconut
1 cup flour
1/4 cup brown sugar
1 cup slivered almonds
2 (3 ounce) packages instant vanilla pudding
2 2/3 cups milk
2 cups Cool Whip

Steps:

Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
Chill and serve.

Nutrition Facts : Calories 763.3, Fat 45.6, SaturatedFat 20.9, Cholesterol 15.2, Sodium 734.2, Carbohydrate 81.5, Fiber 4.1, Sugar 56.2, Protein 11.1

TOASTED ALMOND-CHOCOLATE PUDDING POKE CUPCAKES

Toasted Almond-Chocolate Pudding Poke Cupcakes image

Yellow cake batter is mixed with almond extract in these chocolate pudding poke cupcakes. With toasted almonds on top, they're an almond lover's dream.

Provided by My Food and Family

Categories Home

Time 2h37m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 tsp. almond extract
2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Cook & Serve Pudding
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1 tub (8 oz.) COOL WHIP Whipped Topping
1-1/2 cups sliced almonds, toasted

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, stirring extract into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP; sprinkle with nuts.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g