For these readers, the holidays just aren’t the same without a special family dish.
“When my husband and I bought our first house, we became fast friends with our neighbors. Each year I would make Snowflake Pudding, a recipe that has been in my family since I was a kid, and take it over to their house on Christmas Eve. About 10 years ago, we moved away, but every year we make a special delivery of the pudding and visit with our friends — sometimes it’s the only time we see them all year!” – Nancy Vance, Fenton, Michigan
Prep time: 1 hour Chilling time: 4 hours
You Will Need 1 cup sugar 1 envelope (1 tablespoon) unflavored gelatin 1/2 teaspoon salt 1 1/4 cups milk 1 teaspoon vanilla 1 1/3 cups flaked coconut 2 cups whipping cream, whipped
Crimson Raspberry Sauce 1 package (10 ounces) frozen red raspberries 1 1/2 teaspoons cornstarch 1/2 cup currant jelly
What to Do 1. In medium saucepan, thoroughly mix sugar, gelatin, and salt; add milk. Stir over medium heat until gelatin and sugar are dissolved. Chill until partially set.
2. Add vanilla. Fold in coconut, then whipped cream. Rinse 1 1/2-quart mold in cold water, pile in pudding, and chill until firm, at least 4 hours.
3. Unmold. Serve with Crimson Raspberry Sauce.
To make sauce: Thaw and crush raspberries. Combine with cornstarch in medium saucepan. Add currant jelly. Bring to boiling. Cook over medium heat and stir constantly until clear and slightly thick. Strain and cool.
Serves: 8.
