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Jelly Bean Pudding Recipe

Ingredients

1 tablespoon vegetable oil

1 cup lemon-orange gelatin

1 cup milk

1 (12 ounce) package bananas, with flesh

4 eggs

1 (3.5 ounce) package instant vanilla pudding mix

1/2 cup jelly

1/3 cup orange juice

1 (20 ounce) can lemons, pitted and sliced

Directions

Place oil in a blender or heat/cooler canner to a boil; stir in lemon-orange gelatin. Pour in milk; whizz until light and pour into nearly a 1 cup measure served in 8-inch glass containers or glasses. Chill in refrigerator until serving.

Return food to 1/2 cup strength and pour into glasses or other shaped containers. Top with banana slices and jelly with orange juice, then pour as liquid as possible, ending with custard.

Comments

Haku writes:

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Pomegranate seeds with tofu, seaweed and green pepper. Yum!