Ingredients
Scale
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 packet (3.9 oz) instant chocolate pudding mix
- 1/4 cup pistachio pudding mix
- 1 tsp vanilla extract
- 1 cup cold whole milk
- 1/2 cup raspberry preserves, warmed
- 1/2 cup crushed graham crackers
- Red food coloring (optional)
Instructions
- In a large bowl, whisk together cold milk, chocolate pudding mix, and pistachio pudding mix for 2 minutes. Let sit 2 minutes.
- Add sweetened condensed milk, vanilla, and heavy cream; beat with mixer on high for 2 minutes until thickened.
- Gently fold in 3/4 of the warmed raspberry preserves until swirled—not fully mixed.
- Pour into serving bowls or a large glass bowl. Refrigerate 4 hours or until set.
- Just before serving, drizzle remaining preserves on top and sprinkle with crushed graham crackers for a ‘bone’ texture. Add red food coloring to surface dots for extra ‘blood’ effect.
Notes
- For authentic texture, pour batter into molds shaped like halves of a brain, then chill and rejoin before serving.
- Use natural beet juice or purple sweet potato powder instead of red dye for whole-food coloring.
- Store covered in fridge up to 24 hours; do not freeze.
- Prep Time: 15 min
- Cook Time: 0 min
- Method: Chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
