Sort Of Homemade Blackberry Pudding: Fast and Easy Fruit Infused Jell-O Pudding
Blackberries are one of the most delicious fruits in the entire world. Tart, juicy, refreshing: they're perfect for desserts or just eating on their own. They make a perfect pudding, but puddings take quite a bit of work to make from scratch and good luck finding an instant blackberry pudding on the shelves at your local supermarket.
That's why I've found a way to successfully fuse a batch of blackberries with your standard issue Jell-O pudding mix to make one of my favorite desserts. This blackberry pudding is cool, refreshing, and is the perfect treat for a summer's evening.
Ingredients
- 1 package Jell-O Cook And Serve Vanilla Pudding, Make sure you buy the cook and serve pudding and not the instant variety!
- 2 cups blackberries
- 1/2 cup sugar
- 2 cups milk, use whole milk or 2%, skim or soy won't work
- 1/4 cup water
- 2 teaspoons corn starch
Instructions
- Start by preparing your blackberries. Give them a quick wash in the sink and then place them into a medium sauce pot. Add water and sugar and give a quick stir. Turn on heat to medium low. Stir occasionally.
- While the berries heat up, start on your pudding! As per the directions on the box, mix the milk and pudding together. The box suggests medium heat, but I like to keep it on low. STIR CONSTANTLY! If you don't, your milk will burn. Once your pudding is boiling, take it off immediately.
- By this point, your blackberries should be a wet and gooey. Add your corn starch to thicken it up and give it a good stir.
- Smash the blackberries down a few times with the butt of your spoon to release the juices.
- While both the blackberry mixture and the pudding are STILL HOT, fold the berries into the pudding and stir with a spoon until completely mixed.
- It is recommended that you let the blackberry pudding cool in the refrigerator for one to two hours before serving. Otherwise, let set at room temperature for about four hours.
- Serve!
Thanks for reading. Anyone who tries this out, leave a comment to let me know how your blackberry pudding turned out!
All photos property of Len Cannon, 2012