Now, pudding is tortoni
Cool, sweet, slightly nutty. An Italian favorite. But Jell-O pudding and pie filling makes it part of your own dolce vita.
Jell-O Pudding Tortoni recipe
1 package (3-1/4 ounce) Jell-O coconut cream pudding & pie filling
1-1/4 cups milk
1/3 cups sugar
1/4 teaspoon almond or rum extract
1/4 cup drained coarsely-chopped maraschino cherries
1 cup heavy cream
1/4 cup Baker’s Angle Flake coconut, toasted
Combine pudding mix, milk and sugar in a saucepan. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with wax paper; chill.
Then beat pudding; add almond extract and cherries. Whip cream; fold into pudding mixture.
Pour into 9 individual souffle cups. Sprinkle with toasted coconut. Freeze until firm — about 3 hours.
Makes 9 servings