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Snowflake Pudding

Flakes of coconut give my pudding it's snow-like texture— and plenty of taste besides! The crimson currant-raspberry sauce is delicious and pretty, too.

6 ServingsPrep: 20 min. + chilling

Ingredients

1 envelope unflavored gelatin
1-1/4 cups cold 2% milk, divided
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/3 cups flaked coconut, toasted
1 cup heavy whipping cream, whipped
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 teaspoons cornstarch
1/2 cup red currant jelly

Directions

In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand
for 1 minute. Heat over low heat, stirring until gelatin is
completely dissolved.
In a large saucepan, combine the sugar, salt and remaining milk; heat
just until sugar is dissolved. Remove from the heat; stir in gelatin
mixture and vanilla. Refrigerate until partially set. Fold in
coconut and whipped cream. Pour into dessert dishes; refrigerate for
at least 2 hours.
Meanwhile, strain raspberries to remove seeds. In a small saucepan,
combine the cornstarch, raspberry pulp and currant jelly; stir until
smooth. Bring to a boil; cook and stir for 2 minutes or until

2 of 2

Snowflake Pudding (continued)

Directions (continued)

thickened. Chill for at least 1 hour. Serve with pudding. Yield: 6
servings.

Nutrition Facts: 2/3 cup pudding with about 2 tablespoons sauce equals 763 calories, 60 g fat (39 g saturated fat), 157 mg cholesterol, 654 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.