This delicious dessert is courtesy of my friend, Jennifer from Virginia. I am going to give you two versions of this: her recipe, which is the lowfat version; and, mine, which is the exactly the same recipe using “regular” ingredients. (Both versions are equally good, my husband just won’t eat sugar free jello.)
Recipe: Pineapple Mush – Lowfat Version
Ingredients:
- 2 packages instant, sugar-free, fat-free vanilla pudding (uncooked)
- 1 20 ounce can unsweetened crushed pineapple (with juice)
- 1 container of 8 ounce (or 20 ounce) fat-free Cool Whip
Instructions:
- Blend together all ingredients in bowl.
- Chill at least one hour.
- Serve!
Quick Notes:
- This version of the recipe is 1 Weight Watchers Point per 1/2 cup.
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Recipe: Pineapple Mush – “Fullfat” Version
Ingredients:
- 2 packages instant vanilla pudding
- 1 20 ounce can unsweetened pineapple (with juice)
- 1 package 8 ounce ( or 20 ounce) regular Cool Whip
Instructions:
- Blend all ingredients together in a bowl.
- Chill at least 1 hour
- Serve!
(Linked to Recipe Roundtable.)
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