Combine pudding mix with 2 1/2 cups milk; set aside.Break half of angel food cake into bite size pieces and place in large punch bowl or Tupperware container.Pour half of pudding mixture over broken ...
Heat sugar, water and Kool-Aid until syrupy; cool.Whip evaporated milk and lemon juice until 3 times original volume. Fold in Kool-Aid mixture and freeze.Add ginger ale and strawberries to milk; fre ...
Put lemons in boiling water.Let stand about 10 minutes; squeeze and strain juice.Use water lemons were in as part of 4 quarts; dissolve sugar in hot water, also Jell-O and mix well. Add cranberry ju ...
Mix together and melt over low heat on stove.Store in refrigerator.Keeps for long time.Add 2 tablespoons per cup; jigger of rum and fill large cups with hot water (mug size cup). ...
Blend all ingredients at low speed until foamy. Serve immediately or cover and refrigerate up to 4 weeks.Blend or shake well before using. ...
Mix first 5 ingredients; beat 2 to 3 minutes at medium speed. Pour into 3 round, greased and floured cake pans. Bake at 350\u00b0 approximately 25 minutes. ...
Peel and core apples; cut each into 12 wedges.In 10-inch skillet over medium-high heat, heat butter or margarine; add apples.Sprinkle with sugar and cinnamon; cook about 6 minutes, stirring occasion ...
In punch bowl, dump semi soft sherbet and pour in 1/2 juice and 1/2 7-Up.Refill as needed.Great for kids' parties! ...
Bake cake as directed on package and cut into bite size pieces when cool.Make instant pudding as directed on package.Layer cake, pudding and Cool Whip in a punch bowl, ending with Cool Whip.Sprinkle ...