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Cold Christmas pudding

Recipe from: 12/19/1996 12:00:00 AM
Ingredients 5
Servings 8


  • 270
    instant pudding, chocolate, butter caramel and caramel flavours
  • 1
    cold milk
  • 100
    pecan nuts, finely chopped
  • 200
    Tennis or Nuttycrust biscuits, crushed
  • 300
    maraschino cherries, halved


Use a deep, round glass bowl for the pudding. Blend the instant chocolate pudding with 400 ml of the milk. Whisk for one minute and pour into the glass bowl. Leave for a few minutes to set. Sprinkle one third each of the nuts, crushed biscuits and cherries on top. Mix the instant butter carmel pudding with another 400 ml milk and whisk for one minute. Spoon on top of the cherry layer, spreading evenly. Sprinkle another third of the nuts and crushed biscuits on top, followed by a third of the cherries. Mix the instant caramel pudding with the remaining 400 ml milk. Whisk for one minute and pour on top. Sprinkle with the remaining nuts and crushed biscuits and decorate with the remaining cherries. Chill until needed. Serve with stiffly whipped cream if desired. Serve 6-8.


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