nto center comes out clean. Cool in pan 10 mins. Remove
Combine pineapple, jello, baby food and 1/2 cup sugar into large pan.
Heat on simmer until thoroughly mixed.
Add cream cheese until blended into mixture.
Cool mixture in freezer (not to be warm).
When cool, fold in Cool Whip gently, until thoroughly blended.
Pour into cake pan or several small serving dishes.
Sprinkle chopped nuts on top.
Chill until ready to serve.
Serves 12 to 15.
Take the Cool Whip and set it to
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Crush Oreo cookies with rolling pin and set aside.
Mix together softened cream cheese, 10x sugar and softened butter.
In another bowl, beat together the pudding and milk.
Add Cool Whip and cream cheese mixture.
In an 8-inch plastic clay flowerpot layer 1/3 of crumb mix, 1/2 of cream mix, 1/3 crumb mix and remaining cream mix.
Top with crumb mix.
Refrigerate overnight. Put flowers in center of full pot.
Use trowel to serve.
Add gummy worms (candy) for color.
Crush cookies and spread 1/2 of the crumbs in the bottom of a 9 x 13-inch pan.
Mix the cream cheese and margarine until smooth. Mix in powdered sugar; fold in the Cool Whip.
Prepare vanilla pudding in saucepan with milk.
Cook over medium heat until thick.
Cool completely.
Mix prepared pudding, egg and cake mix together.
Batter will be thick.
Spread into a 9 x 13-inch pan.
Do not grease or flour pan.
Sprinkle nuts and butterscotch morsels over top of batter.
Take a spoon and press slightly.
Bake at 350\u00b0 for 30 minutes.
he cake mix instructions. Let cool.
In the meantime, empty
Mix first 5 ingredients and roll into small balls; put on wax paper.
Chill.
When chilled, melt paraffin and chocolate chips together.
After cool, put toothpick into bonbons and dip into chocolate paraffin mixture and place on wax paper to set.
ot pink inside. Remove to cool.
Make jerk sauce: in
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Mix all cake ingredients together; bake at 350\u00b0 until done. Let set and cool.
Mix instant pudding together as the box tells you.
When cake is cool to touch, pour pudding over it.
Cover; refrigerate for several hours.
Serve with fruit.
ater.
Empty all four boxes of Jello into large bowl
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.
Mix together 1 cup Cool Whip, powdered sugar and cream cheese. Spread on cooled crust.
Mix pudding with milk until thick. Spread pudding mixture on top of cream cheese mixture.
Top with remaining Cool Whip and sprinkle with nuts.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Mix together jello, tapioca pudding and water and bring to a boil.
Boil 1 minute.
Remove from heat and set aside to cool. Add Cool Whip, oranges and pineapple.
Mix well.
Pour into an 8 x 12-inch pan.
Refrigerate.
Makes 6 to 8 servings.
Mix pudding and buttermilk.
Add Cool Whip and oranges.
Break cookies into chunks.
Stir in cookies and pecans.
Top with cherries.
glaze.
Allow to cool. This is nice the first
r until lightly browned.
Cool completely.
Filling: Place sugar