Rate this recipe
2.8/5
(12 Votes)
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Ingredients
- 1 box instant vanilla pudding reg. size
- 1 graham cracker pie crust large size
- 1 cool whip 8 oz. size
- 1 can crushed pineapple 15-16 oz. can
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cost Average budget
Preparation
Step 1
In a large bowl combine vanilla pudding mix and pineapple until well blended.
Step 2
Add cool whip to mixture until completely blended.
Step 3
pour into pie shell and refrigerate for about 2 hours.
Step 4
Serve
If you like, you can use it as a pudding by lining a square pan or bowl with vanilla wafers, desert mixture, then top with wafers.
Also, I have used Banana pudding instead of vanilla on occasion and it was delicious too!
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Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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