Never Fail Nut Pudding

Sheila Kremer


It wouldn't be a holiday meal without my grandma's Nut Pudding. She made this every year for Thanksgiving and Christmas, and since she passed away on Thanksgiving Day in 1984, I've continued the tradition of making it. The photo is taken of the pudding in one of grandma's bowls. Hope you all enjoy this as much as we do! Please note that prep time includes cooling time.


★★★★★ 1 vote

4 Hr
30 Min


  • 1 pkg
    cook and serve vanilla pudding
  • 2 c
  • 1
    individual envelope knox gelatin
  • 1
    8 ounce carton, cool whip, thawed
  • 1 c
    walnuts, finely ground
  • ·
    maraschino cherries and walnut halves for garnish

How to Make Never Fail Nut Pudding


  1. Soak 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.
  2. Fold 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.

Printable Recipe Card

About Never Fail Nut Pudding

Course/Dish: Other Salads
Main Ingredient: Dairy
Regional Style: German
Other Tags: Quick & Easy Heirloom

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