INGREDIENTS 2 cups Rodgers' Coconut Pudding ¼ cup sliced almonds 1 teaspoon chia seeds ¼ cup toasted coconut 1 fig 1 teaspoon honey INSTRUCTIONS Spoon pudding evenly into two small cups. Top with almonds, chia, coconut and sliced figs. Drizzle with honey and enjoy!
INGREDIENTS 1 cup milk ¼ cup Rodgers’ Coconut Pudding 1 handful spinach 1 kiwi, peeled, plus another for garnish 1 tbsp honey 1 frozen banana INSTRUCTIONS Blend all ingredients in a blender. Pour into glass and serve.
INGREDIENTS 1 cup frozen pineapples ½ cup pineapple juice ½ cup Rodgers' Coconut Pudding 1 banana 1 tablespoon honey Cherries INSTRUCTIONS In a blender, pulse frozen pineapples, pineapple juice, coconut pudding, banana and honey together. Pour into a glass and top with a cherry.
INGREDIENTS 1 ½ cup Rodgers’ Chocolate Pudding ¼ cup almond milk 1 handful ice 1 tbsp orange juice INSTRUCTIONS In a blender, pulse all ingredients together. Add more ice if you want a thicker consistency. Garnish with orange slices. Enjoy!
INGREDIENTS 1 ½ cups Rodgers Banana Pudding ¼ cup chia seeds Extra banana for topping Sliced almonds and coconut flakes for garnish INSTRUCTIONS In a bowl, combine chia and pudding together until well mixed. Add to individual cups then top with sliced banana, almonds and coconut flakes. Enjoy!
INGREDIENTS 1 cup Rodger’s Chocolate Pudding 1 shot espresso, cold ½ cup almond milk 1 handful ice Whip Cream, for topping Chocolate shavings, for topping INSTRUCTIONS Blend all ingredients in a blender, except toppings. Top with whip cream and chocolate.
1) Need: *32 oz of ice *3.5 oz Whipped Cream Vodka *3 oz Coco Lopez *3/4 oz Coconut Rum *3-5 tbsp of your preferred Rodgers' Pudding *1 oz Irish Cream 2) Add ingredients except Irish Cream into blender 3) Blend to medium consistency 4) Pour into containers and float Irish Cream on top. Stir and Serve. * Boost flavor by adding preferred Rodgers' Pudding on top .
INGREDIENTS 1 cup Rodgers’ Mango Pudding 1 frozen banana ½ mango, peeled ½ cup almond milk 1 teaspoon honey Toasted coconut INSTRUCTIONS Blend all ingredients except for coconut in a blender. Pour into cup then top with coconut flakes. Enjoy!
1 (15.5 oz) of Garbanzo Beans 8 oz Rodgers’ Chocolate Pudding INSTRUCTIONS: 1) Drain about ½ of the water from the garbanzo beans. 2) Pour garbanzo beans into blender. 3) Pour 8 oz of Rodgers’ Chocolate Pudding into blender. 4) Blend until smooth 🍓Serve with strawberries, green apple slices, pretzels, or pita chips.
1/4c. Rodgers’ Coconut Pudding 1 tbsp. Lemon juice 1 tsp. Salt 🧂 1 pear, cored & cubed 1c. of seedless red grapes, cut in half 2 stalks of celery, diced 1/2 head of romaine lettuce chopped 🥬 1/4c. Sliced almonds . . Stir together Pudding, lemon juice, and salt in a medium bowl. Stir in pears, grapes, and celery. Serve on a bed of lettuce and garnish with almonds. Drizzle with extra vinegarette, if so desired.
1 loaf cubed brioche bread 1 cup milk ¼ cup Rodgers’ Banana Pudding Filling ¼ cup butter 1 cup sugar 2 eggs 1 tsp cinnamon ½ pint blueberries ½ pint raspberries Powdered sugar Ice cream Preheat oven 350° F. In skillet medium heat, add milk/ butter/ pudding. Whisk until butter melts. In bowl whisk sugar/ eggs/ cinnamon together, toss bread in the mixture to coat. Add milk mixture and toss. Pour bread into skillet, top with fruit. Bake 20 minutes or until done. Cool, top with sugar/icecream.
Banana Stacked Pancakes No syrup necessary when you can spread pudding in between your pancake stacks. Top with fresh raspberries for color and a dusting of powdered sugar too!
INGREDIENTS 1 sweet potato/ yam ¼ cup Rodgers’ Banana Pudding Filling 2 tablespoons creamy peanut butter Sliced almonds Dried cranberries Chia seeds Cacao nibs INSTRUCTIONS Preheat oven to 375°F. Prick potato with fork throughout and place on baking sheet. Bake 30 minutes or until you can pierce all the way through with a fork. Remove from oven and let cool slightly to remove the peel. Mash into bowl. Add pudding and stir. Top with peanut butter, almonds, cranberries, chia seeds & cacao nibs.
INGREDIENTS 2 slices brioche bread 1 egg 2 tbsp milk 1 tsp cinnamon 1 mango, sliced ½ cup Rodgers Mango Pudding Black sesame seeds, optional Maple syrup INSTRUCTIONS In a small bowl, beat together egg, milk and cinnamon. Pour onto a flat plate. Place brioche onto the mixture and flip to soak the other side. In a medium skillet on low to medium add a pat of butter then toast. Flip onto other side until golden brown. Allow to slightly cool before adding a layer of pudding, mango slices and sesame
INGREDIENTS 1 ½ cup Rodgers Blueberry Pudding ¼ cup almond milk 1 handful ice ¼ cup blueberries, plus extra for topping Almond slices Toasted coconut Chia seeds INSTRUCTIONS Blend pudding, milk, ice and blueberries together. Pour into a bowl and top with extra blueberries, sliced almonds, coconut and chia. Serve with a spoon.
1 sweet potato, halved 2 tsp of coconut oil 1 cup Rodgers’ Banana Pudding 1 cup of mini marshmallows INSTRUCTIONS Preheat oven to 375F. Brush each half of the sweet potato with oil. Bake on a baking sheet for 25-30 minutes, or until soft. Half way through, spread pudding on top of each half. Once it’s finished baking, add marshmallows and broil on low for a few minutes, watching so the marshmallows get browned (and not burnt). Remove from the oven and enjoy!
1 cup of oatmeal 1.75 cup of water Add granola, strawberries, and berries to garnish. Top with Rodgers' Coconut, Guava, or Blueberry Pudding. * You can also use any of the puddings as a sweetener for your unsweetened cooked oatmeal.
* 1 (16 oz) Rodgers' Chocolate Pudding * Whipped Cream * Fruit Topping of Choice * Shaved Chocolate 1) Pour into bowl Chocolate Pudding. 2) Add 1.5 cups of Whipped Cream 3) Blend with mixer 4) Pour into bowl. 5) Add your favorite fruit topping. 6) Add Chocolate Shavings on top.
INGREDIENTS 1 cup cooked white rice ½ cup Rodgers' Coconut Pudding ½ Mango, sliced White sesame seeds INSTRUCTIONS Cook rice according to directions. Allow to cool slightly then add pudding to rice and stir. Add to plate alongside sliced mangos and top rice with sesame seeds.
5 pineapple slices 1.5 cups Rodgers’ Coconut Pudding 1/4 cup of sliced almonds Honey Fresh mint . . INSTRUCTIONS: On the grill, add pineapple slices for 5 minutes each side. Remove from the grill and top each center with coconut pudding. Sprinkle almonds on top and drizzle with honey. Add mint to garnish.
INGREDIENTS ½ cup Rodgers’ Blueberry Pudding 1 tablespoon honey ¼ cup Rodgers’ Banana Pudding Filling Fruit, for serving INSTRUCTIONS Blend pudding and honey together. Serve with fruit for dipping.
1) Use: *3-4 Strawberries *1 (16) oz of Rodgers' Pudding * 6 Blackberries *Syrup (Chocolate/Caramel) *Crepes 2) Spread pudding inside crepes 3) Slice fruit and put inside crepes 4) Roll crepes' edges until fully wrapped 5) Drizzle syrup over crepes
INGREDIENTS Crust: ¾ cup rolled oats ¼ cup almond flour 1 tbsp sugar ¼ cup coconut oil, solid 1 tbsp maple syrup Topping: 1 cup Rodgers’ Coconut Pudding ¼ cup jam or marmalade of choice Chia seeds Blackberries Strawberries Edible flowers, optional INSTRUCTIONS Preheat oven to 325°F. In bowl, combine crust ingredients with fork. Press into tart pans and bake 15 minutes or until golden brown. Allow to cool then add Rodgers’ Coconut Pudding, jam, fruit and sprinkle with chia. Enjoy!
1) 5 oz of any of the puddings 2) 1/2 c. of granola / about 29 blueberries / and 1-2 strawberries
INGREDIENTS 1 packet Natural Strawberry Jel Dessert ½ cup Rodger’s Banana Pudding Filling 1 pint strawberries, sliced 1 tablespoon sugar INSTRUCTIONS Make Strawberry Jel according to package directions and split between two cups. Place in the fridge to set. Once ready, spoon in the pudding then top with sliced strawberries. Sprinkle with sugar.
INGREDIENTS 10-15 chocolate cookies ¼ cup peanut butter 2 tbp butter, melted 1 cup Rodgers’ Chocolate Pudding Cool Whip INSTRUCTIONS Preheat oven to 350°F. In a food processor, add cookies, peanut butter and butter. Pulse until crumbly and combined. Press into two small tart pans. Bake for 10 minutes then remove from oven and allow to cool. Add Rodgers’ Chocolate Pudding and top with a dollop of cool whip. Add more cookie crumbles, if desired.
INGREDIENTS 1 15 oz can pureed pumpkin 1 cup Rodgers’ Banana Pudding Filling ¼ cup sugar 1 tsp cinnamon Whipped Cream INSTRUCTIONS Mix together Rodgers’ Banana Pudding Filling, pureed pumpkin, sugar and cinnamon. Scoop into ramekins and serve with whipped cream and a dash of extra cinnamon on top.
INGREDIENTS 1 ½ cups Rodgers’ Chocolate Pudding ½ cup mini marshmallows ½ cup peanut butter chips ¼ cup chocolate chips INSTRUCTIONS Line a small baking dish with wax paper. Spoon Rodgers’ Chocolate Pudding evenly over the paper then sprinkle with the rest of ingredients. Place in the freezer for at least an hour or more. Remove from freezer and cut into pieces. Serve cold.
INGREDIENTS 2 cups vanilla ice cream, softened 1 cup Rodgers’ Chocolate Pudding ¼ cup mini marshmallows Whipped cream Sliced Almonds Maraschino cherry Waffle cone INSTRUCTIONS Mix softened ice cream with pudding and marshmallows then place back in the freezer to harden. Scoop ice cream and pudding mixture onto a waffle cone then top with whipped cream, almonds and a cherry.
3 red apples 1 tbsp butter 2 tbsp brown sugar 1 tsp cinnamon ¼ cup Rodgers’ Coconut Pudding ¼ cup quick oats Sliced almonds Preheat oven 400°F. Cut tops two apples; scoop out the insides. Cube third apple. In saucepan low heat, add butter, cubed apples, brown sugar, cinnamon. Toss together; cook until apples get soft, stir in pudding. Add oats. Fill two apples with cooked apple cubes. Place on baking sheet; bake 20 minutes or until apples soften. Top cooled apples with pudding/almonds
INGREDIENTS (1) 20 oz can pineapple chunks, drained (2) 11 oz can mandarin oranges, drained ½ cup Rodgers' Coconut Pudding INSTRUCTIONS Layer pineapples, mandarins, and Rodgers’ Coconut Pudding into two parfait cups. Enjoy…so puddilicious!
3 tbsp sugar 2 oz chocolate chips, melted 1 egg separated/ 2 egg whites 1 tbsp heavy cream 1 tsp flour 1/8 tsp salt ½ cup Chocolate Pudding Powdered sugar Preheat oven 375F. Spray 2 ramekins/ cooking spray. Sprinkle 1 tbsp sugar. In bowl combine chocolate chips, 1 egg yolk/ cream. Whisk in flour. Beat egg whites/ salt until stiff. Add 2 tbsp sugar into egg whites/ beat Fold ½ of egg white into chocolate. Blend ingredients. In ramekin, add pudding/cover with mixture. Bake 15 min.
INGREDIENTS 1 package biscuit dough Vegetable oil Rodgers’ Chocolate Pudding Powdered sugar INSTRUCTIONS Heat vegetable oil over medium heat. When the oil is hot, add the biscuits to the oil. When it begins to get golden brown, flip them over. Remove from the oil and let drain on a paper towel. Once cool, add chocolate pudding to a a zip lock bag with a frosting tip. Poke a small hole in the side of the donut and fill each donut with pudding. Dust with powdered sugar.
INGREDIENTS 1 cup pitted dates ¼ cup sliced almonds 2 tbsp peanut butter 1 tbsp chia seeds 1 ½ cup Rodger’s Banana Pudding Filling Sprinkles INSTRUCTIONS In a food processor blend dates, almonds, peanut butter and chia seeds together. Press mixture into the bottom of a small baking pan. Spread banana pudding filling over the top then top with sprinkles. Place in the freezer for at least two hours. Cut into squares and enjoy!
INGREDIENTS 3 cinnamon sugar graham crackers 1 cup Rodgers' Coconut Pudding ¼ cup mini chocolate chips INSTRUCTIONS Break graham crackers in half. Spoon in coconut pudding then place the other graham cracker half on top. With your hands, gently press chocolate chips along the side of the sandwich. Place in the freezer and freeze for at least 2 hours.
INGREDIENTS 1 ½ cups finely ground graham cracker crumbs 1/3 cup sugar 6 tablespoons butter, melted ½ teaspoon cinnamon 1 ½ cup Rodgers’ Banana Pudding Filling 1 banana Whipped Cream Chocolate shavings INSTRUCTIONS Preheat oven to 375°. Mix together graham cracker crumbs, sugar, butter and cinnamon. Press into two mini tart pans (or 1 large one). Place in oven for about 6 minutes then remove and let cool. Spoon in pudding then top with whipped cream, sliced bananas and chocolate shavings.
INGREDIENTS 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 2 large eggs, lightly beaten 1/3 cup Rodger’s Mango Pudding ¼ cup melted chocolate INSTRUCTIONS Preheat oven to 350°. Stir together flour, sugar, baking powder and salt. Stir in melted butter and eggs. Scoop spoonful’s onto a baking sheet covered in parchment paper. Bake for 6 minutes then remove from oven and using a teaspoon, press in middle for thumbprint.
INGREDIENTS 1 cup Rodgers Chocolate Pudding 1-2 drops mint extract (or chopped fresh mint) Cacao Nibs INSTRUCTIONS In a popsicle mold, add pudding and mint with sprinkled cacao nibs on top. Insert a wooded stick and place in the freezer for 2+ hours. Using a large bowl with warm water, place the mold inside and gently loosen the popsicle out of the mold. Enjoy!
INGREDIENTS Rodgers’ Blueberry Pudding ½ pint fresh blueberries INSTRUCTIONS Place a few blueberries into a popsicle mold. Spoon in pudding and tap lightly so there are no pockets. Add more blueberries and blueberry pudding. Freeze for at least 3 hours.
Pour Rodgers' Coconut Pudding into Miniature Pie Shell. Spread Coconut Flakes on top. Bake at 350 F until the filling is set like a custard, about 30 minutes, Once cooled, you are able to slice.