Ingredients
The following ingredients have 4 Servings
- 1 can (20 ounces) crushed pineapple, undrained
- 1/4 cup water (I used almond milk)
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 12 vanilla wafers for making parfaits (optional)
Instruction
- Ideal Slow Cooker Size: 1-1/2-Quart
- Spray the interior of the slow cooker with nonstick cooking spray.
- Mix the pineapple, almond milk, eggs, cornstarch and sugar together in the slow cooker until well blended.
- Cover and cook on LOW for 3 to 4 hours, until thickened, stirring 2 or 3 times during the cooking if you can.
- Serve warm with a scoop of light vanilla ice cream or a dollop of whipped cream, if desired.
- Or to make parfaits, place 1 vanilla wafer in a small glass or pudding dish. Top with 1/4 cup pudding. Repeat with another vanilla wafer and 1/4 cup pudding. Top with a little whipped cream and vanilla wafer for garnish. You'll have enough for 4 parfaits.
