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Vintage ad reading 'Now, pudding is napoleons.' featuring glazed pastry napoleons and a Jell-O pudding box.

Jell-O Pudding Salad

Course Salad
Cuisine American
Servings 10 to 12 servings
Author Jell-O

Ingredients

  • 1 can (13 1/2 oz.) Crushed pineapple
  • 1 package (3 1/2 oz.) Jell-O Lemon Pudding and Pie Filling
  • 3/4 cup sugar
  • 1 egg
  • 2 cups prepared Dream Whip Whipped Topping
  • 1/4 cup seeded and sliced Tokay grapes or quartered maraschino cherries
  • 14 cup chopped pecans
  • 1 small banana diced

Directions

  • Drain pineapple; measure syrup. Add water to syrup to make 2 1/4 cups. Combine pudding mix, sugar and 1/4 cup of measured liquid in saucepan. Add egg; blend well. Stir in remaining measured liquid. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with wax paper; chill.
  • Blend whipped topping into chilled pudding. Stir in remaining ingredients. Line 8x4 inch loaf pan with several layers of wax paper, allowing paper to extend 2 inches above edge of pan. Spoon in pudding mixture. Freeze until firm- 6 hours or more. Let stand at room temperature 30 minutes. Unmold on slad greens. Remove paper. Garnish with mint and whole grapes, if desired. Serve in slices. Makes 10-12 servings.