I got this super easy recipe from church a few weeks ago, but haven't had a reason to make it. Well tomorrow my niece is getting baptized and we're having a HUGE family gathering. Soo.. I made a HUUUUGE bowl of this dip! This is what I used...
1 (20 oz) can crushed pineapple, un-drained
1 (8 oz) container sour cream
2 (3 oz) packages instant coconut pudding and pie filling. (although I couldn't find the coconut in instant, so I had to cook it and make it the old fashion way.)
The normal recipe asks for less milk, but the cooked pudding asks for 1 1/2 cups of milk per box. So, that's what I mixed together.
First I cooked the pudding with the milk. This took forever. I wish I would have found the instant. Then I dumped everything into the blender and blended it for 30 seconds.
Next I put it in a bowl to chill in the fridge. It says to chill for about 90 min. But with this big of a batch, and since the pudding was still hot from cooking, I'm thinking it needs to chill for about... FOREVER.
It turned out a little more runny than I expected. I'm not sure if that's because I used TOO much milk since I had to cook it, or maybe because I used 2% milk instead of whole... or possibly that it hasn't chilled long enough. Oh oh.. OR because I didn't let it cool and thicken before I blended it.
Oh well, it was still yummy. I kept licking the spoons and even the pot after I cooked the pudding!
Here's the "normal" recipe if you want to make a smaller batch. Maybe it'll turn out better for you :)