up confectioners' sugar, butter, and lemon juice with 2 forks in
Put fruit cocktail and pineapple together, including the juice.
Drain mandarin oranges and add.
Add the lemon pudding, dry.
Then add the additional fruits you choose to use.
The lemon pudding keeps the fruits from turning dark.
Mix together the flour and margarine and press in an ungreased 9 x 13 pan.
Bake at 350\u00b0 for 15 minutes.
Cool.
Mix together cream cheese and confectionary sugar and fold in 1 cup of the Kool Whip.
Spread over the cooled crust.
Mix the lemon pudding with the milk and beat until firm. spread over cream cheese mixture.
Spread remainder of Kool Whip on top. Refrigerate.
Cook lemon pudding, egg yolk and water until thick and clear. Cool.
Add sugar and Crisco.
Beat well, about 3 minutes.
Mix cake and pudding mix together then follow cake
Boil water, rice, salt, & butter. Stir frequently between stages. When dry (liquid is cooked off) add 4 Celsius milk. When dry, add 1/1/2 Celsius sugar. When dry, in separate bowl, mix lemon pudding with 1/2c. milk then mix into rice and stir well.
Spread onto large 1\" deep platter and sprinkle with cinnamon.
hile still warm.
Stir lemon pudding mix, sugar, 1/4 cup
ake, adding the dry lemon pudding mix and lemon juice.
Cool 10
In a mixing bowl, stir together undrained pineapple and dry lemon pudding mix.
In another bowl, prepare Dream Whip according to package instructions.
Gently fold Dream Whip into pineapple - pudding mixture.
Turn into graham cracker crust.
Chill several hours.
Best if chilled overnight.
nside to dry.
For Lemon Filling:
In a medium
ccording to package directions adding lemon pudding mix.
Fill each muffin
Beat eggs.
Add cake mix, pudding, water and oil.
Beat at medium speed for 10 minutes.
Pour into an ungreased 10-inch tube pan with removable bottom.
Bake at 350\u00b0 about 50 minutes.
Cool slightly and remove from pan.
Combine the flour, butter and nuts.
Spread them in the bottom of a 9 x 13 pan and bake for 20 to 25 minutes at 350\u00b0.
Let cool.
Combine cream cheese (let the cream cheese warm up to room temperature), vanilla and powdered sugar.
Spread this in a layer over the crust.
Combine pudding, milk and 1 cup Cool Whip. Spread this as another layer over the cream cheese layer.
Spread the remaining Cool Whip on top (you should let the Cool Whip melt a little bit so it will spread easier).
Refrigerate.
Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
Bake cake in
jelly roll pan (15 1/2 x 10 1/2 x 1-inch) according to package directions.
Cool.
Prepare lemon pudding according to
package
directions.\tStir in lemon peel.
Cool. Prepare
frosting mix according to package directions.
Spread lemon pudding
evenly
over
cake.\tSpread frosting over lemon pudding.
Sprinkle with coconut.
ogether cake mix and vanilla pudding mix. Make a well in
/4 cups water, the lemon pudding mix and the sugar.
Mix cake mix and lemon pudding, then add eggs, lemon extract, lemon juice and oil.
Beat with mixer well.
Cook on 350\u00b0 for 45 to 55 minutes.
While cake is cooking make the glaze.
In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
Garnish with mint sprigs and some berries, if like.
r>pudding
mix,\t2/3
cup
sugar, gelatin, lemon