/4 cups water, the lemon pudding mix and the sugar.
Bake crust if required.
Cool.
Add 1/2 cup milk to softened cream cheese.
Cream until smooth.
Add the remaining 1 1/2 cups milk and the lemon pudding mix.
Beat until smooth and pour into graham cracker crust.
Chill until firm.
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.
Using an electric mixer, mix the cream cheese, milk and pudding mix until thickened and smooth.
Pour mixture into pie crust and refrigerate for 5 minutes.
Spread cherry pie filling evenly over top of pie and refrigerate for 20 minutes before serving.
Mix cake and pudding mix together then follow cake
1/2 cups water, pudding mix and sugar.
Cook
hile still warm.
Stir lemon pudding mix, sugar, 1/4 cup
Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently, as mixture may stick to saucepan.
Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping.
ake, adding the dry lemon pudding mix and lemon juice.
Cool 10
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Mix pudding, 1/4 cup water, 2 egg yolks, 1 3/4 cup water. Stir. Cook as per directions on pudding package.
Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.
ccording to package directions adding lemon pudding mix.
Fill each muffin
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
In a medium bowl, stir together pudding and milk. Set aside.
Fold whipped cream into pudding and serve in small bowls or cocktail glasses garished with raspberries and butter cookies.
Preheat oven to 350\u00b0F
Stir baking mix, pudding mix, and ginger together in a medium bowl. Mix in egg and oil until well blended.
Roll cookie dough into 1-inch balls. Place balls 2 inches apart on a lightly greased cookie sheet.
Dip flat-bottom glass into sugar. Press glass onto each cookie dough ball and flatten into 1/4 inch thickness.
Bake 10 minutes. Immediately remove from cookie sheet. Cool on wire racks.
Drizzle cookies with melted white chocolate.
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.