Jackfruit is a wide spread fruit which is found in most parts of the world and is used as a staple food in few parts of India and Sri-lanka. Diverse variety of Jackfruit are available in market which differ in the physical and nutritional properties, however the locally grown variety is desirable. The goodness of Jackfruit pulp is gaining popularity but the skill required to clean it sets a drawback. This study is an attempt to process jackfruit bulb, making it convenient for use and storage and thereby incorporating it into nutri-snacks. Locally grown Tubgere variety of Jackfruit from Doddaballapur was selected and processed into pulp and incorporated into two nutri-snacks. The snacks developed were Jackfruit milkshake and Jackfruit ice-cream,Sensory evaluation of nutri-snacks was done using 9 point hedonic scale and Food Action Rating Scale (FACT). Descriptive and inferential statistical analysis showed that ice-cream was the best accepted nutri-snack. Proximate analysis was done for jackfruit pulp. Shelf life study of Jackfruit pulp was done at room, refrigerator and freezer temperature. Nutritional and sensory assessment of Jackfruit pulp suggests that it can be used in various value added products and as functional food.