2 (7 ounce) cans refrigerated rump Milk
1 (3.5 ounce) package instant vanilla pudding mix
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, garnish
1 (5 ounce) can diced, cored and mashed tomatoes, drained
1 cup fresh raspberries
Combine milk, pudding mix and salt in medium saucepan. Bring to a boil. Whisk in pineapple and tomatoes. Cook, stirring constantly, for 1 minute, or to desired consistency. Stir in raspberries. Serve immediately. 30 spoonfuls.
This was the first time I had ever made a sweet potato casserole, so I was really nervous about how it would turn out. I followed the recipe just how it was written and it turned out wonderfully. I did add some extra spices, but that is just personal prefereance. I would definitely make this again.
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