Recipe from: Barb Morrison
3-1/4 oz. pkg cook and serve lemon pudding and pie filling mix
1/2 c. sugar
2 egg yolks
1 c. whipping cream, whipped
20 oz. can pineapple chunks
16 oz. pear slices
1/4 c. water
2 c. water
20 oz can sliced peaches
16 oz. can mandarin oranges
Drain all canned fruits. In a medium saucepan, combine pudding mix, sugar,
and 1/4 c. water. Stir in egg yolks. Add 2 cups water; Mix well. Cook over
medium heat until mixture comes to a full boil; Stirring constantly. Cool
completely. Fold in whipped cream. Gently fold in drained fruits. Cover and
chill.
3-1/4 oz. pkg cook and serve lemon pudding and pie filling mix
1/2 c. sugar
2 egg yolks
1 c. whipping cream, whipped
20 oz. can pineapple chunks
16 oz. pear slices
1/4 c. water
2 c. water
20 oz can sliced peaches
16 oz. can mandarin oranges
Drain all canned fruits. In a medium saucepan, combine pudding mix, sugar,
and 1/4 c. water. Stir in egg yolks. Add 2 cups water; Mix well. Cook over
medium heat until mixture comes to a full boil; Stirring constantly. Cool
completely. Fold in whipped cream. Gently fold in drained fruits. Cover and
chill.
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