Marshmallow Pudding
📜 Collection: John B. Collection | ✍️ Attribution: Diane Tesitor | 📂 Category: Desserts A delightful layered dessert featuring melted marshmallows, crushed pineapple, whipped cream, and pecans over vanilla wafers. This chilled treat sets in the refrigerator for 24 hours to develop a rich, cohesive texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 10 mins | 24 hours | 8 servings |
🔪 Key Equipment
- Double boiler
- Mixing bowl
- Shallow pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Marshmallows | Standard size |
| 1 large can | Crushed pineapple | Juice drained |
| 1 pint | Whipping cream | Chilled |
| 1/2 c | Pecans | Crushed |
| 1 lb | Vanilla wafers | Crushed for lining |
Instructions
Step 1: Melting and Mixing
- Melt in double boiler, 1 lb marshmallows with juice drained from 1 large can of crushed pineapple. Cool.
- Fold this mixture into the 1 pint of whipping cream.
- Then fold in crushed pineapple and 1/2 c pecans (crushed).
Step 2: Layering and Setting
- Line bottom of shallow pan with crushed 1 lb. vanilla wafers.
- Pour 1/2 of mixture over crumbs.
- Add second layer of wafers and pour remainder of mixture over this.
- Set in refrigerator 24 hours until thoroughly chilled and set.
💡 Make-Ahead & Storage: Must be made 24 hours in advance and stored in the refrigerator before serving.
Original Recipe Scan
