Jeweled Mardi Gras Pudding Recipe

Jeweled Mardi Gras Pudding Recipe
Even if you’re not celebrating Mardi Gras in New Orleans this year, it’s the perfect time to serve Cajun food. Since most Cajun food is fairly hot, spicy and substantial, dessert should be something light. Of course, King Cake is a must at any Mardi Gras celebration, but most hostesses don’t serve just one dessert. The following Jeweled Mardi Gras Pudding isn’t actually traditional Cajun, but the colors are perfect and the dessert is very easy, very light, and can be made ahead. There’s no baking involved, so that makes it even more appealing to those cooking the Jambalaya, Red Beans and Rice, Seafood Gumbo, Crawfish Étouffée, or whatever else is on the menu (recipes can be found on the BellaOnline Quick Cooking Site).
Set the table with your gold, purple, and green dishes, decorate the center with beads, Mardi Gras masks, and the ubiquitous fleur de lis, and you’re set for a great party.

12 Servings

1 3 oz. package lime gelatin
1 3 oz. package grape gelatin
1 3 oz. package lemon gelatin

4 cups milk
2 3.9 ounce packages vanilla instant pudding

1 10 oz. store-bought pound cake
  1. Bring 1 cup water to a boil (microwave).
  2. Stir in the lime gelatin until the sugar crystals have dissolved; add 1 cup crushed ice or ice cubes and stir until the ice is melted.
  3. Pour into a 9 x 13" glass baking dish, place in the refrigerator (or it's faster in the freezer), and let sit until set.
  4. Repeat with the grape gelatin and pour over the set lime gelatin.
  5. When the grape layer has set, repeat with the lemon gelatin; place in the refrigerator until ready to assemble the pudding.
  6. Cut the gelatin into one inch cubes.
  7. Prepare the instant pudding according to package directions. It's easiest and goes smoother when prepared in the blender, but if one isn’t available, whisking is fine.
  8. Cut the pound cake into 3/4" to 1" cubes.
  9. Spread a thin layer of the pudding on the bottom of a trifle bowl or other clear glass bowl; scatter half of the pound cake cubes over the pudding and top with another layer of pudding.
  10. Layer half of the gelatin cubes, then another layer of pudding.
  11. Repeat with the pound cake cubes, then a few of the gelatin cubes, and the remaining pudding.
  12. Place the remaining gelatin cubes over the pudding decoratively.
  13. Cover with plastic wrap and refrigerate at least an hour, or up to two days.

Amount Per Serving
Calories 340 Calories from Fat 74
Percent Total Calories From: Fat 22% Protein 9% Carb. 69%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 47 mg
Sodium 539 mg
Total Carbohydrate 59 g
Dietary Fiber 0 g
Sugars 20 g
Protein 8 g

Vitamin A 3% Vitamin C 36% Calcium 0% Iron 12%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.