Fruit Cocktail Pudding
Indulge in the luscious simplicity of Fruit Cocktail Pudding, a no-fuss layered dessert that’s as refreshing as it is decadent. Featuring soft sponge cake cubes soaked with sweet fruit syrup, velvety homemade custard, and vibrant canned fruit cocktail, this recipe strikes the perfect balance between creamy and fruity. Topped with pillowy whipped cream and an optional sprinkle of chopped nuts for added crunch, this no-bake treat is a feast for both the eyes and the taste buds. Perfect for any occasion, this quick-to-prepare pudding comes together in just 35 minutes and can be chilled in advance, making it a crowd-pleasing dessert for busy weeknights or festive celebrations. If you’re looking for a dessert that’s easy to make yet irresistibly elegant, Fruit Cocktail Pudding is your go-to recipe!
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Recipe Information
Ingredients
- 2 cups Canned fruit cocktail
- 3 cups Milk
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 teaspoon Vanilla extract
- 3 large Egg yolks
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 small loaf Plain sponge cake
- 0.5 cup Chopped nuts (optional)
Instructions
Drain the canned fruit cocktail and set aside. Reserve a few tablespoons of the syrup for later use.
In a medium saucepan, whisk together the milk, granulated sugar, and cornstarch until smooth.
Place the saucepan over medium heat and stir continuously until the mixture starts to thicken, about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Slowly add a ladle of the hot milk mixture to the yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until the mixture reaches a custard-like consistency.
Remove the custard from heat and stir in the vanilla extract. Let it cool slightly.
Whip the heavy cream with powdered sugar until soft peaks form. Set it aside in the refrigerator.
Slice the sponge cake into small cubes. Layer the cake cubes at the bottom of a large serving dish or individual dessert cups, then drizzle a small amount of the reserved fruit syrup over the cake to moisten it.
Spoon a layer of custard over the cake, followed by a layer of the drained fruit cocktail, and repeat the layers until the dish is full, ending with a layer of custard on top.
Spread or pipe the whipped cream over the pudding and garnish with chopped nuts if desired.
Chill the pudding in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy your creamy, fruity dessert!
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 369.0 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 1113 mg | 86% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
