Ozark Bakeless Pudding
Recipe: #20859
September 04, 2015
Categories: Desserts, Puddings, Pineapple, One-Pot Meal Fathers Day, Game/Sports Day, Oven Bake, Vegetarian, Canned Fruit, more
"Adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Hotel Taneycomo in Rockaway Beach, Missouri. If the use of raw eggs concerns you, use pasteurized eggs. The can size is a guess; the recipe specifies only a "small" can. Peaches may be substituted for the pineapple. Cooking time is chilling time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (168.8 g)
- Calories 507
- Total Fat - 32.4 g
- Saturated Fat - 13.3 g
- Cholesterol - 130.1 mg
- Sodium - 706.3 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 2.1 g
- Sugars - 38 g
- Protein - 14.1 g
- Calcium - 49 mg
- Iron - 1.4 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Beat butter and sugar together until light and creamy.
Step 2
Stir in eggs, nuts and pineapple.
Step 3
Line a dish with a thick layer of crushed graham crackers.
Step 4
Top with pineapple mixture.
Step 5
Spread remaining crackers on top.
Step 6
Refrigerate for at least 12 hours.
Step 7
Top with whipped cream.
Tips
No special items needed.
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