Tuesday, August 12, 2014


This recipe is from my 1970s Jello Pudding Cookbook.

1 pkg (8-oz) cream cheese, softened
2 cups cold milk
1 pkg (4-serving size) Jell-O instant pudding - lemon, butter pecan, coconut cream, vanilla or pineapple cream flavor

Beat cream cheese until very soft. Gradually add 1/2 cup of the milk and blend until smooth. Add the remaining milk and pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Pour immediately into individual dessert dishes and chill. Top each serving with a spoonful of jam, or sprinkle with nutmeg, if desired. Makes 6 servings.

No comments: