Creamy Fruit-and-Nut Couscous Pudding

Creamy Fruit-and-Nut Couscous Pudding
1-1/4 gal. or 20 servings, 1 cup each


Ingredients Weights Measures
milk - -
water - -
PHILADELPHIA Original Cream Cheese, cubed - -
almond extract - -
Israeli couscous, uncooked - -
golden raisins - -
dried apricots, diced - -
dried cherries - -
slivered almonds, toasted - -
pine nuts, toasted - -
honey - -
fresh mint, chopped - -
fresh lemon juice - -
lemon zest, grated - -
orange zest, grated - -


COMBINE milk, water, cream cheese and almond extract in large saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

STIR in couscous; cover. Reduce heat to low; simmer 8 to 10 min. or until liquid is absorbed. Remove from heat. Transfer to large bowl.

ADD remaining ingredients; mix well. Cool completely. Cover. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Make Ahead
Couscous mixture can be stored in refrigerator up to 2 days before serving.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.