Never Fail Nut Pudding
Featured Pinch Tips Video
- 1 pkg
- cook and serve vanilla pudding
- 2 c
- individual envelope knox gelatin
- 8 ounce carton, cool whip, thawed
- 1 c
- walnuts, finely ground
- maraschino cherries and walnut halves for garnish
1Soak Knox gelatine in 1/4 cup milk as directed on package.
Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook until thick, according to package directions. Remove from heat and cool to room temperature.
2Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl.
Put in refrigerator and let chill at least 4 hours.
May garnish with maraschino cherries and whole nutmeats on top.