Almond pudding redux

After our failed attempt at making almond pudding some months ago, I wanted to try it again seeing as how we still had a few envelopes of gelatin left.  Accordingly I found another easy recipe for almond pudding; it only required a few ingredients and some quick calculations to scale it down.  This turned out much better than our first try, and we had a nice refreshing dessert.

Our notes:

• The prep time for this is pretty minimal.  I decided for sure to make this at 5.30, and by 6 PM we were out the door for Dom's hockey game, with the dessert reposing in the fridge.
• The finished product was not overly sweet.  Sugar content is a recurring theme for our recipes since neither of us likes super-sweet desserts.  This recipes qualifies as-is but I might reduce the sugar even more next time (probably closer to 1/4 cup rather than the 1/3 called for).
• We used an 8"x8" dish for the pudding; this translated to about a 1/2" of dessert.  While this doesn't affect the taste at all, I'd probably try to use a smaller dish next time to get thicker cubes of dessert; alternatively, I might double the recipe since there's no such thing as too much almond pudding.

This recipe worked out much better than that last one we'd tried, and it was a fabulous dessert for a 100°F day.  You'd have to ask Dom as to whether this was a good after-hockey snack though...

Almond pudding: always good with fruit cocktail.  Sadly, our can of Del Monte had roughly 4 halves of cherries--and way too many pears.