Combine sour cream and pudding mix.Add coconut and pineapple and stir until blended.Put into mold and freeze.Dip in warm water and unmold onto serving plate. ...
Crumble angel food cake in large or long Pyrex dish.Mix instant pie filling according to instructions.Add coconut; then pour over cake and mix thoroughly.Top with Cool Whip.Chill in refrigerator. ...
Mix the ingredients.(Do not use mixer.)Put two cups of powdered sugar in small bowl.Drop by spoonfuls in powdered sugar; roll and shape balls.Place on greased cookie sheet.Bake 7 to 10 minutes at 30 ...
Roll out 17 Ritz crackers (very fine crumbs).Mix with 2 cups finely chopped walnuts.Beat egg whites until frothy.Add baking powder and continue beating until stiff.Add vanilla.Fold in sugar, gradual ...
Prick bottom and sides of pie crust.Bake at 400\u00b0 for 6 to 7 minutes.Let cool.Spread mustard evenly over bottom of crust. Melt butter in large skillet.Add zucchini and onions and cook over low h ...
In a small bowl beat egg whites with cream of tartar and salt until soft peaks form.Gradually beat in sugar.Continue beating until stiff peaks form.Add vanilla.Fold in chocolate chips. Preheat oven ...
Pour boiling water over oats and let stand a few minutes. Combine butter, vanilla, eggs and both sugars.Add oatmeal mixture.Sift together remaining dry ingredients.Add to mixture.Bake in lightly but ...
Mix milk, lemon juice, and cool whip in large bowl until smooth. Pour into pie crust. Chill in refrigerator for 1 hour before serving. ...
Combine all ingredients except watercress and French bread in large bowl; mix well.Shape into loaf in rectangular baking pan. Bake in preheated 325\u00b0 oven until meat thermometer inserted into ce ...
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes.Start counting time when mixture comes to a hard boil.Remove from heat and add oats, peanut butter and vanilla.Beat well until blended. Spoon ...