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1 c sugar
1 env unflavored gelatin
1/2 tsp salt
1 tsp vanilla
1 1/4 c milk
1 3 /13-oz can flaked coconut
2 c heavy cream
Crimson Raspberry Sauce

Mix sugar, gelatin, and salt thoroughly in saucepan; add milk. cook, stirring, over medium heat until gelatin and sugar are dissolved; chill until partially set. Add vanilla; fold in coconut, then whipped cream. Spoon into 1 1/2 qt mold or to 8 to 10 individual molks; chill for at least 4 hours or until firm. Unmold; serve with Crimson raspberry sauce. Yield: 8-10 servings

Crimson raspberry sauce

1 10-oz pkg frozen red raspberries
2 tsp cornstarch
1/2 c red currant jelly

Thaw raspberries; crush. Place in saucepan. Add cornstarch; mix thoroughly. Add jelly; bring to boiling point. Cook, stirring, until mixture is clear and slightly thickened. Strain; chill. Yield: 1 1/3 cups