Emerald Topped Lemon Rice Pudding
|Lemon pudding||18 Ounce (1 Can, Ready To Serve)|
|Ready to serve rice pudding||15 3⁄4 Ounce (1 Can)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Lime flavored gelatin||3 Ounce (1 Package)|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
Empty the canned puddings into a bowl and mix thoroughly.
Refrigerate several hours, allowing flavors to blend.
Pour boiling water over the gelatin and stir until dissolved; blend in the pineapple juice and pour into a shallow pan.
Chill until very firm.
Turn gelatin onto a flat surface such as a baking sheet.
Using the straight edge of a rubber spatula, chop through all of the gelatin, criss-crossing as you cut, until all is a shimmering mass.
Spoon about 3/4 of the shimmering gelatin into a crystal bowl.
Cover with the chilled pudding and pile remaining shimmering gelatin on top.
Serving size: Complete recipe
Calories 1626 Calories from Fat 238
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 80.4 mg26.8%
Sodium 1170 mg48.7%
Total Carbohydrates 328 g109.3%
Dietary Fiber 7.8 g31%
Sugars 235.9 g
Protein 25 g50.1%
Vitamin A 26.4% Vitamin C 146.5%
Calcium 26.2% Iron 14.5%
*Based on a 2000 Calorie diet