Jell-O Pudding Tortoni recipe from the 60s

Vintage Jell-O Pudding Tortoni recipe from the 60s

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This easy pudding tortoni recipe uses coconut cream cook & serve pudding mix, toasted coconut and a few other ingredients to make a simple but delicious version of the classic Itaian dessert.

Now, pudding is tortoni: Your own dolce vita (1968)

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 from the 60s

Jell-O Pudding Tortoni recipe

Jell-O Pudding Tortoni (1968)

Yield: 9 puddings
Prep Time: 10 minutes
Cook Time: 6 minutes
Additional Time: 3 hours
Total Time: 3 hours 16 minutes

Ingredients

  • 3-1/4 ounces Jell-O coconut cream pudding & pie filling (cook & serve, NOT instant)
  • 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 Angel Flake coconut, toasted

Instructions

  1. Combine pudding mix, milk and sugar in a saucepan.
  2. Stir over medium heat until mixture comes to a full boil.
  3. Remove from heat.
  4. Cover surface with wax paper; chill.
  5. Then beat pudding; add almond extract and cherries.
  6. Whip cream; fold into pudding mixture.
  7. Pour into 9 individual souffle cups. Sprinkle with toasted coconut.
  8. Freeze until firm -- about 3 hours.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 136mgCarbohydrates: 40gFiber: 2gSugar: 35gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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