Sunday, November 29, 2009

Pineapple Fluff Poeding how someone landed on my blog. Searching for it, from Johannesburg. And I am very sorry to say I would not have been able to help.

So this is an official appeal:

I am looking for a recipe for a Pineapple Fluff Pudding. Or poeding.

I remember it from childhood. From the lunches we had in the middle of the day, at the tablecloth-covered dining room table. My mother does not remember it. It was tall and wide and white, or very pale yellow, and very fluffy. It had bits of pineapple in it. Pretty sure it involved gelatine. Maybe even canned pineapple. It is the kind of recipe that comes in a box of recipes on little cards, with pictures. Relics of the 60's, I think.

I would like, very much, to make it. The real one. Not one I've made up.

Update 12-14-09: the recipe is here. Thank you, Lynn!


  1. Robert Carrier, the cards probably.
    I googled pineapple fluff and find a few ideas - but don't need to tell you what to do ?

  2. From a cookbook my Mom gave me, "The Modern Family Cookbook", copyright 1958, Lemon Pineapple Fluff. Lots of whuppin' required.
    1 pkg lemon gelatin
    3-4 T lemon juice (from 1 lemon)
    1 9 oz. can crushed pineapple
    1/2 c whipping cream or chilled evaporated milk
    Dissolve gelatin in 1.25 c hot water, juice from crushed pineapple, and all but 1 T lemon juice. Chill until syrupy. Put ice cold cream in bowl surrounded by cracked ice (wow!), beat until thick. Add 1 T lemon juice and beat until mixture holds its shape. Whip gelatin mixture, stir in drained pineapple, fold in whipped cream. Chill at least 1 hour; it does not become very stiff.
    Good luck!

  3. Hen - yes, Robert Carrier. I see the cards are available on Amazon!
    And I missed the Pig's birthday. Blame it on Distractions. I will email.

    John, this sounds right, and I love the crushed ice exhortation. Yeah, right: it's not going to happen, but I like it. Maybe I will. We'll see. I have a guineapig over for dinner next weekend and she will have to taste-test.

    After googling, per Hen's instructions I found this link, which is similar, bar the use of condensed milk..

    Then Guy and Jay emailed another recipe, which I'll post, which involves lady fingers.

  4. yes, thats the one.. with ideal milk.... we used to use a packet of Jelly ... and add the crushed fruit bits.
    It's definitely a blast from the past - haven't had it in decades!

  5. in Cape Town I looked in my ma-in-law's old, handwritten cookery book and she suggests boiling the tin of ideal milk (evaporated milk, not sweetened condensed)and then putting in the fridge overnight before making the pineapple jelly with 1 cup boiling water plus 1 cup pineapple juice, leave to cool. Meanwhile beat ideal milk and gradually incorporate 2 Tbspoons sugar. When jelly is cool, add to milk mixture and let set. Cover top with small chunks of tinned pineapple.

    Thank heavens for fresh fruit salad, it sounds as bad as canned peaches with ideal milk!

  6. I believe I know what you are talking about because my mom made it for us when we were kids and she turned it into a pie that she calls pineapple fluff and its delicious We have it during the holidays. It's real simple to make.
    1can 9.oz crushed pineapples
    1 8oz pkg cream cheese
    1pkg lemon jello
    1 cup boiling water
    1 8oz cool whip
    Heat cup of water to boiling, take cream cheese mix in boiling water to soften cream cheese, stir in lemon jello, cool whip, and crushed pineapples mix till liquids are smooth then poor in glasses, bowl, or pan and place in fridge till it sets up and it's ready to serve. I prefer to buy 2 gram cracker crusts and I poor the mix in the crusts and sit in fridge till they set up then I cut the pies and serve they are my favorite. You can also change fruit my favorite is Strawberry use them and strawberry jello instead of pineapple and lemon. Trust me you love the strawberry this is really easy to make and does not take long at all hope this is what you are looking for.


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