Fruit Juice Pudding Saftkram Recipes

FRUIT 'N' PUDDING DESSERT

Steps:

• In a small bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. , Drain pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust. , In a large bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving.

FRUIT COCKTAIL DELIGHT

Steps:

• In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

FRUIT JUICE PUDDING (SAFTKRAM)

Steps:

• Bring juice, water and sugar to boil.
• Mix cornstarch with a small amount of cold water.
• Remove saucepan from heat and whisk in cornstarch.
• Return to heat and bring to boiling point.
• Simmer 3-5 minutes, stirring occasionally.
• Remove to serving bowl, cover and chill.
• Garnish with almonds if desired and serve with cream or milk.

INDIAN RICE PUDDING WITH FRUIT

Steps:

• Heat the milk, condensed milk and honey with cardamom over med heat, stirring constantly so as not to scorch the milk. When it is just about at the boiling point, add rice and continue cooking, stirring often, about 45 min until rice is tender and about half the liquid has cooked away. Cool and refrigerate until cold. To serve, top the pudding with the fruit and garnish with a a couple of mint leaves.

FRUIT SALAD PUDDING

Steps:

• Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

CREAMY FRUIT AND PUDDING PARFAITS

Steps:

• Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

DRIED FRUIT PUDDING

Steps:

• Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
• Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
• Measure the liquid and add more juice if needed to make 2 cups.
• Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
• Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
• In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.

CREAMY FRUIT COCKTAIL PUDDING

Steps:

• Mix all batter ingredients well with wooden spoon.
• Pour into large greased pie dish.
• Bake at 350F for 40 - 50 minutes.
• Boil together topping ingredients for 5 minutes.
• As pudding comes out of oven stab it all over with a knife and pour topping over.

FRUIT PUDDING

Steps:

• Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
• Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
• In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
• Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
• Bake at 350 for 40 minutes.

FRUIT SALAD WITH PUDDING

Steps:

• Beat pudding mix and orange juice in large bowl with whisk 2 min.
• Add fruit; toss to coat.