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    Freezer Pineapple Pudding Mold

    Source of Recipe

    Jyl Steinback

    Recipe Introduction

    Serves 8

    List of Ingredients

    • 3-oz pkg instant vanilla pudding mix
    • 16-oz can crushed pineapple in juice, undrained
    • 4 1/2 cups nonfat Cool Whip, thawed


    1. Combine pudding mix and pineapple (with juice) in medium bowl; mix well. Fold in Cool Whip and mix until ingredients are blended. Pour mixture into freezer-safe mold; cover and freeze up to 3 months. When ready to serve: Place pudding mold in refrigerator at least 2 hours before serving. Remove from mold, slice and serve.

    Final Comments

    Nutrition per serving: cals 137, fat 0g, carbs 32g, protein 0g, chol 0mg, dietary fiber <1g, sodium 101mg




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