repared dish.
For the steamed pudding, beat butter, sugar and yolk
Lightly grease a 2-quart pudding basin with lid. Line bottom
ith granulated sugar.
Bread Pudding:
Heat the milk and
Grease the pudding mold and pour in.
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Mix the box of pudding with milk as directed on
Mix flour and margarine together. Press in bottom of pan.
Add pecans and press into the dough. Bake at 350\u00b0 for 20 minutes or so, then let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of dough crust. Mix chocolate instant pudding and spread over cream cheese mixture. Mix French vanilla instant pudding and spread over chocolate. Cover top with Cool Whip and garnish with whatever.
n a bowl, combine chocolate instant pudding with 3 and 1/4
Mix flour, oleo and 1/2 cup nuts; put in 13 x 9-inch cake pan. Bake at 375\u00b0 for 15 minutes; let cool.
Cream the cream cheese with 10x sugar and 1 cup Cool Whip.
Mix and put over second layer.
Mix vanilla instant pudding and chocolate instant pudding with the milk.
Beat 2 minutes.
Pour over second layer.
Spread with Cool Whip over top and sprinkle with nuts.
In a medium mixing bowl, combine chocolate fudge pudding mix with 1 1/4 cups milk. Mix with a wire whisk until well combined and thickened. Pour mixture into pie crust and refrigerate for 15 minutes.
Preheat oven to 350\u00b0.
Put 1/3 cup oil in 9 x 13-inch pan. Tilt pan until oil covers the whole bottom of pan.
Empty contents of cake mix and pudding in the pan over the oil.
Add 1 1/3 cup of water and 2 eggs.
Mix well with fork, making sure you mix the oil as well with it.
Sprinkle chocolate chips over the mixture and blend well.
Scrape sides.
Put in oven for 30 minutes or until done by touch.
Place crushed cookies in the bottom of a 9 x 13-inch pan. (Save a few crumbs for topping.) Mix cream cheese, powdered sugar and whipped topping. Place on top of cookies. Mix vanilla pudding, chocolate pudding and milk. Pour on top of cream cheese mixture. Top with whipped topping and cookie crumbs.
Combine dry cake mix and dry chocolate instant pudding mix together.
Mix sour cream, oil, sugar, eggs and milk together. Fold in dry mix.
Add chocolate chips.
Bake at 350\u00b0 for 1 hour in a greased and floured Bundt cake pan.
Mix as for pie crust flour, ground nuts and oleo.
Pat in 9 x 13-inch glass dish.
Bake at 350\u00b0 for 20 minutes; cool in refrigerator.
Cream the cream cheese with sugar, then fold in Cool Whip.
Add this on top nut crust.
Make chocolate instant pudding; add on top and refrigerate.
Make vanilla pudding; add on top of chocolate pudding, then add Cool Whip and chopped nuts on top.
Cool and serve.
Mix flour with baking soda.
Combine butter, sugars, pudding mix, and vanilla in a large mixing bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture, then stir in chips and nuts.
(Batter will be stiff)
Whisk together pudding mix and milk for 2 minutes. Cover and chill 5 minutes. Stir together cream cheese and topping, blending well. Place 1 cup cookies on bottom of an 8-cup bowl. Spread 1/2 of cream cheese mixture over cookies; sprinkle with 1/2 of the pecans. Spread pudding evenly over top. Spread remaining cream cheese over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.
br>Gradually add sugars and pudding mix, beating well. Add eggs
Cream butter, sugar, brown sugar, pudding mix and vanilla in a large bowl.
Beat until smooth and creamy.
Beat in eggs.
Add mixture of flour and baking powder gradually, mixing well after each addition.
Stir in chocolate chips and nuts.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until golden brown.
Crust:
Oven at 375\u00b0F.
Press mixed ingredients onto the bottom of a 13x9 baking pan.
Bake for 15 minutes, let cool completely.
1st Layer:
Mix cream cheese, confectioners sugar, and cool whip.
Pour on cooled crust.
2nd Layer:
Mix chocolate instant pudding, vanilla instant pudding, and milk.
Combine with a mixer until mixture becomes thick.
Pour on top of cream cheese mixture.
Top with Cool whip.
Chill in refrigerator until ready to serve.
Prepare chocolate instant pudding according to directions on box. Place into back of plastic dump truck or plastic sand pail. Sprinkle crushed Oreos over top of pudding. Use gummy worms to place in dirt pudding as if worms are crawling out of the dirt. Yields 10 to 12. Good for birthday parties.