1. Butter 2 heavy large baking sheets (if your cookie sheets are nonstick this is not necessary). ...
Beat pudding mix and 4 cups of milk about 2 minutes with mixer on low speed.Pour in Eagle Brand milk and blend.Add Cool Whip; blend.Cover bottom and sides of 9 x 13-inch pan with wafers. Slice 4 ban ...
Pop about 1 1/2 or 2 cups of popcorn.Separate the popped kernels from the unpopped. ...
For first layer, mix 1 cup flour, stick of oleo, and 2/3 cup salted chopped peanuts. Press into 13 x 9-inch pan. Bake at 350\u00b0 for 20 minutes. Cool. For second layer, mix 1/3 c. peanut butter, 8 ...
Mix all ingredients.Separate 3 pita breads along cut sides to form pockets.Arrange some salad greens and veggie mixture in pockets. ...
Combine all ingredients in order given.You may add 1/2 cup or more of Blue cheese or other cheese.Form into shape desired. Chill overnight.Roll in slivered almonds or chopped pecans. ...
Whip cream cheese until smooth.Gently stir in pineapple, green pepper, onions, salt and 1/2 cup nuts.Shape into a ball. Refrigerate for several hours or overnight.Before serving, roll cheese ball in ...
Heat pineapple and juice with sugar and water.Stir in gelatin to dissolve.Chill until partially congealed.Fold in cream cheese, then nuts, then Cool Whip.Refrigerate until well set.Serve. ...
Combine cake mix, egg and oleo and mix good.Spread in 13 x 9-inch ungreased pan and bake at 350\u00b0 for 12 to 18 minutes (until golden brown).Remove and sprinkle marshmallows over cake; return to ...
Mix pickle, onion, celery, peppers and 1 cup cheddar cheese in bowl.In separate mixing bowl, whip cream cheese until smooth. Add relish mixture to cream cheese, mix well.Place mixture onto plate.Cov ...