Cook pudding as directed for pie.Put in crust and cool. Pile cherry pie filling in center of crust and edge with Cool Whip. ...
Cream oleo and sugar together.Add flour, baking powder, soda, cinnamon, cocoa and eggs.Mix together good, then add vanilla, milk and zucchini.Mix good, stirring with spoon. Grease and flour 9 x 13-i ...
Mix pudding with 3 cups milk.As pudding thickens, fold in Cool Whip.Layer crackers and pudding starting and ending the crackers in a casserole dish.Mix 4 tablespoons milk with can of frosting.Spread ...
Combine lemonade, milk and food coloring.Stir well.Fold in Cool Whip.Pour into crust.Freeze until firm, about 4 hours or overnight.Garnish with lemon slices, mint leaves and whip cream. ...
Mix together sugar, cornstarch, cocoa, egg yolks, evaporated milk and a pinch of salt, if desired.Add milk and butter.Cook on medium heat until thick and smooth.Add vanilla.Put in baked 9-inch pie s ...
Bring first 3 ingredients to a boil.Pour over flour and sugar.Add buttermilk, eggs and vanilla.Bake at 350\u00b0 for 25 to 30 minutes.(Note: Batter will be runny.) ...
Put first 4 ingredients in pan; stir until boils.Cover 1 minute.Uncover; turn down to medium and cook until forms soft ball in water.Take off heat.Add vanilla and butter or margarine.Leave awhile an ...
Simmer for 45 minutes on low heat.Do not boil!Strain. Serve hot.May be refrigerated up to 2 weeks. ...
Mix flour, oleo and pecans; pat loosely in 13 x 9 pan. Bake at 350\u00b0 for 20 minutes. Mix cream cheese and powdered sugar with mixer. Fold in 1 cup Cool Whip. Beat with mixer the pudding with mil ...
Line a 13 x 9-inch pan with graham crackers.Mix pudding according to package directions.Allow pudding to stand 5 minutes.Mix Cool Whip into pudding.Pour half of this mixture over graham crackers.Top ...