Pineapple Pudding, creamy, velvety homemade custard pudding layered between Pepperidge Farm Chessmen Butter Cookies, classic southern. The Christmas Chessmen add a charming touch to the dessert during the holidays, simply scrumptious.
Christmas in July is a fun Christmas celebration in July that originated from the circumstance that in the southern hemisphere, Christmas is actually celebrated in the summer.
So for the residents from that area, they began to have Christmas celebration in July so they could enjoy the holiday in the peak of their winter season.
So here in the United States, we began to embrace the concept. Americans began capitalizing on the profits with sales and promotions. And then there is the early count down, six months, which has us all looking forward to all the Christmas fun.
Hallmark definitely plays a big part in all the anticipation with all the Christmas movies playing on their channels.
I bought a large can of crushed pineapple by mistake for another recipe last week, but no worries. I knew just what I wanted to use it for, Pineapple Pudding. Also, the grandsons were coming over with their friends, and I knew there would be plenty for everyone.
Pineapple Pudding joins creamy smooth vanilla custard pudding with chunks of crushed pineapple and layered with classic Pepperidge Farm Chessmen Butter Cookies.
But in this case, I had a few packages of Pepperidge Farm Chessmen Butter Cookies leftover from Christmas that I thought would be fun to use for Christmas in July.
I grew up with my Mother cooking the custard pudding on top of the stop. Stirring and watching to make sure not to cook the custard to fast and continuously stirring, so it does not scorch on the bottom.
I still occasionally cook my custard pudding on top of the stove, but my favorite way to cook custard pudding today is in the microwave.
Place all the ingredients in a large batter bowl and whisk really good. Cook the pudding for 2 minutes and whisk again. It usually takes 6-8 minutes at 2-minute intervals whisking in between to smooth out the lumps.
When the custard pudding is thickened enough, add the crushed pineapple, butter, and vanilla, so easy and quick to make.
WHAT TO BUY TO MAKE PINEAPPLE PUDDING
- Pepperidge Farm Chessmen Butter Cookies
- Crushed pineapple
- Whole milk
- Eggs
- Cornstarch
- Flour
- Sugar
- Butter
- Vanilla bean paste
HOW TO MAKE CHESSMEN BUTTER COOKIE PINEAPPLE PUDDING
- In a bowl mix eggs and milk with a wire whisk until blended.
- In a large batter bowl mix dry ingredients with a wire whisk.
- Add milk mixture to the dry mix, stirring with a wire whisk.
- Cook in the microwave on full power 6-8 minutes stirring well with the wire whisk after each 2-minute intervals until slightly thick. Whisk custard pudding really well, smoothing out all lumps.
- Only cook the custard pudding until it starts to thicken. Do not overcook.
- Add butter, vanilla, and crushed pineapple with juice.
- Stir well; set aside.
- In an oblong serving dish, arrange a layer of butter cookies evenly in the bottom.
- Pour a third of the custard pudding mixture over the butter cookies.
- Repeat the layers two more times.
- Arrange another layer of the butter cookies evenly on the last layer of the custard pudding.
- Refrigerate at least 4 hours before serving.
Homemade custard pudding takes a little time to make but well worth it. I hope you will get to make this scrumptious dessert soon.
Enjoy!
Kay
xo
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Chessmen Butter Cookie Pineapple Pudding
Yield: 10-12
prep time: 15 Mcook time: 8 Mtotal time: 23 M
Pineapple Pudding joins creamy smooth vanilla custard pudding with chunks of crushed pineapple and layered with classic Pepperidge Farm Chessmen Butter Cookies.
ingredients:
- 2 pkg. Pepperidge Farm Chessmen Butter Cookies
- 15 oz. crushed pineapple
- 4 cups whole milk
- 4 whole eggs
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1 1/2 cups sugar
- 1/4 cup butter
- 1 teaspoon vanilla paste
instructions:
How to cook Chessmen Butter Cookie Pineapple Pudding
- In a bowl, mix eggs and milk and a wire whisk until blended.
- In a large batter bowl mix dry ingredients with a wire whisk.
- Add milk mixture to the dry mix, stirring with a wire whisk.
- Cook in the microwave on full power 6-8 minutes stirring well with the wire whisk after each 2 minute intervals until slightly thick. Whisk custard pudding really well, smoothing out all lumps.
- Only cook the custard pudding until it starts to thicken. Do not overcook.
- Add butter, vanilla, and crushed pineapple with juice.
- Stir well; set aside.
- In an oblong serving dish, arrange a layer of butter cookies evenly in the bottom.
- Pour a third of the custard pudding mixture over the butter cookies.
- Repeat the layers two more times.
- Arrange another layer of the outer cookies evenly on the last layer of the custard pudding.
- Refrigerate at least 4 hours before serving.
NOTES:
If the pudding thickens too much, add 1/2 cup of milk and whisk together until smooth and creamy.
Vanilla wafers may be substituted for the butter cookies.
Calories
303.23Fat (grams)
10.30Sat. Fat (grams)
5.70Carbs (grams)
47.60Fiber (grams)
0.45Net carbs
47.15Sugar (grams)
41.75Protein (grams)
6.24Sodium (milligrams)
116.34Cholesterol (grams)
99.87© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
