Snowflake Pudding Recipe
- 1 (.25 ounce) envelope unflavored gelatin
- 1 1/4 cups milk, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut, toasted
- 1 cup whipping cream, whipped
- SAUCE:
- 1 (10 ounce) package frozen sweetened raspberries, thawed
- 1 1/2 teaspoons cornstarch
- 1/2 cup red currant jelly
- In a small bowl, combine gelatin and 1/4 cup milk; let stand for 1 minute. In a saucepan, combine sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes or small bowls; refrigerate for at least 2 hours. Meanwhile, strain raspberries to remove seeds. Combine cornstarch, raspberry pulp and currant jelly in a saucepan; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Chill for at least 1 hour. Pour sauce over pudding just before serving.
