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Emerald Topped Lemon Rice Pudding

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Rice
Interest: 
Party

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4.141665
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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

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Emerald Topped Lemon Rice Pudding Recipe