Freezer Pineapple Pudding Mold
Source of Recipe
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
- 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.
Nutrition per serving: cals 137, fat 0g, carbs 32g, protein 0g, chol 0mg, dietary fiber <1g, sodium 101mg