Recipe 864 - Sour Cream Pudding Whip
Recipe 864 - Sour Cream Pudding Whip
(by Aunt Eileen [Knouse] Carter)
1 pint fat free Breakstone's sour cream
1 - 3.5oz. box Jell-O Sugar-free INSTANT vanilla pudding mix (if you use regular rather than sugar free, it will be very, very sweet)
1 - 8oz. fat free Cool Whip
1 - 20oz. can Dole crushed pineapple (drained)
In a bowl add sour cream and pudding mix--stir until pudding mix is dissolved. Add the drained pineapple--stir. Add Cool Whip--stir. Refrigerate until cold. You can eat it "as is" or as a topping for angelfood cake.
Continue to:
Other Recipes:
- 875 - Black Mousse
- 868 - Chocolate Cookie Cake
- 904 - Brownie Shortcake
- 826 - Smooth Pumpkin Pie
- 807 - Baked Mashed Potatoes
- 761 - Green Beans and Meatballs
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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