Paradise Pudding

13 ingredients
6 steps

Ingredients

  • 4 pkg. strawberry jello
  • 1 1/2 c. marshmallows
  • 2 c. chopped nuts
  • 1 1/2 c. coconut
  • 4 lb. finely cut cherries
  • 3 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 3/4 c. granulated sugar
  • 3/4 c. packaged complete buttermilk pancake mix
  • 1 Tbsp. light or dark rum
  • 4 large peaches, peeled, pitted and chopped (4 c.) or 1 (16 oz.) pkg. frozen unsweetened peach slices, thawed, drained and chopped
  • 1 c. whipping cream, with 1/2 c. sugar

Directions

  1. 1
    Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside. In a large mixing bowl, beat eggs, salt and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy.
  2. 2
    Add the pancake mix; beat on low speed just until combined.
  3. 3
    Spread batter in pan that's prepared.
  4. 4
    Bake in 400° oven for 8 to 10 minutes, or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar.
  5. 5
    Roll up towel and cake, jellyroll style, starting from one of the short sides.
  6. 6
    Cool on a wire rack.

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