Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
753
Calories
17g
Protein
38g
Fat
93g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 15-1/4-ounce can pineapple chunks
- 1 3-ounce package lemon flavor gelatin
- 1 cup ginger ale
- 1 1/2 cups cooked rice
- 3/4 cup chopped pecans or other nuts
- 1 cup heavy cream, whipped
- 2 cups chocolate cookie crumbs
- =
Directions
1
Drain pineapple. Set aside. Add water to juice to make 3/4 cup. Heat to boiling. Add gelatin; stir to dissolve. Stir in ginger ale. Chill until slightly thickened. chunks or maraschino cherries, if desired.
2
Beat gelatin mixture until frothy. Add pineapple, rice and nuts. Fold in whipped cream.
3
Alternate layers of pudding and cookie crumbs in parfait glasses, making 3 layers of pudding and 2 of crumbs. Or spoon pudding into dessert dishes and top with crumbs. Return to refrigerator to set. Garnish with extra whipped cream and pineapple.
Recipe sourced from
fandom