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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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HARVEST PUDDING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie Texas in 1992. Ingredients:
2 boxes cook and serve vanilla pudding |
1 large apple |
1 box round gingersnaps |
3/4 cup chopped cashews |
2 teaspoons brown sugar |
1 teaspoon cinnamon |
1 cup miniature marshmallows |
1/2 cup cinnamon baking chips |
1 small container frozen whipped topping thawed |
Directions:
1. Line bottom and sides of a casserole dish with gingersnaps.
2. Peel and dice apple then pour over snaps then sprinkle on cashews.
3. Sprinkle with cinnamon and brown sugar then cover wish marshmallows and set aside.
4. Cook pudding according to package instructions.
5. When pudding is done gently stir in cinnamon chips then pour into casserole dish and chill.
6. After chilled cover with whipped topping then sprinkle with remaining cashews.
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