owl and add medallions, toss to coat medallions.
Add oil
Make 2 layer chocolate cake according to box directions, then cut into pieces.
Make instant chocolate pudding according to directions on box.
In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip.
Layer again.
End with Cool Whip and sprinkle with brickles for decoration.
Easy to make! Delicious!!
Follow
directions on pudding mix to make pudding.
Add 1 cup of Cool Whip;
mix and stir well.
Using a 1 quart bowl, starting with
pudding mix, layer pudding, vanilla wafers and sliced bananas,
ending with pudding on top.
Refrigerate for several hours
before
serving.
Could
be
made
day
before serving. Dish up and top with Cool Whip.
Tear bread into small pieces.
Drizzle butter into an 8-inch square pan.
Whisk together sugar and next three ingredients in a large bowl.
Stir in bread; spoon mixture into pan.
Bake at 350\u00b0 for 15 minutes; stir.
Bake 35 more minutes or until pudding is set.
Makes 4 to 6 servings.
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
ink, add onions and continue to saute until they are translucent
Melt butter in pan.
Add pudding and milk; bring to boil for 2 minutes.
Stir in powdered sugar.
Pour contents into an 8 x 8-inch pan to cool.
ime to prevent
Beat eggs, sugar, milk, vanilla and raisins and add cooked rice.
Stir around, must be soupy; add more milk if needed.
Pour in baking dish and sprinkle top with nutmeg and dot with butter. (Do not stir anymore.)
Bake at 350\u00b0 for 30 to 40 minutes.
Let cook long enough to (kinda) set.
It can be overcooked and it makes it dry.
If this happens here is a delicious sauce and easy to make.
Preheat oven to 350\u00b0F and grease a 9x13-inch glass baking dish.
Combine the butter, sugar, and cinnamon in a mixing bowl and beat until thoroughly combined.
Add the eggs and beat with an electric mixer until thoroughly mixed.
Fold in pineapple, pecans and bread cubes.
Pour into prepared baking dish.
Bake at 350F for approximately an hour, until set.
*Check after 45 minutes to make sure top isn't getting too browned. If it is, cover lightly with aluminum foil to finish baking.
Serve warm, garnished with whipped cream.
n hot rice and remaining pudding ingredients except cinnamon. Sprinkle with
Butter 13 x 9-inch pan.
Line bottom with whole graham crackers.
Mix pudding and milk according to label.
Mix in thawed whipped topping.
Prepare frosting from remaining ingredients; set aside.
Pour half the pudding mix over graham crackers.
Top with remaining pudding mix.
Put third layer of whole crackers to cover pudding.
Spread frosting over top layer of crackers. Refrigerate.
Try to leave it in the refrigerator at least 24 hours.
aspoons of citric acid stirring to dissolve.
Pour in one
Combine sugar and cinnamon.
Set aside.
Combine cake mix, eggs, water, softened margarine and vanilla.
Beat until well combined (2 minutes).
Pour 1/2 of mixture into well-greased Bundt pan.
Sprinkle sugar and cinnamon mixture over batter.
Pour remaining batter over it.
Bake for 45 minutes at 350\u00b0.
Cool in pan 5 to 7 minutes before removing.
Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
Next you put into the fridge until the pudding has become firm.
When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.
at the oven to 450\u00b0.
In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
Cook on high for 2 minutes, then whisk the mixture.
Cook on high one more minute at a time, whisking after each minute, until thickened.
Once it's almost thick, you should go for 15- 30 seconds at a time.
Allow to cool if you can wait!
Stir 2 cups milk until thick; add 1 can Eagle Brand milk; mix well.
Add 1/2 of large Cool Whip (16 ounces) thawed; mix well and pour over a layer of bananas and vanilla wafers.
Add other 1/2 of Cool Whip on top.
You can add yellow food coloring to make pudding yellow, about 14 to 16 drops.
Make in a dish or pan size (13 1/2 x 8 3/4 x 1 3/8).
Makes about 12 servings.
pple juices during baking, go to the bottom and mix with
Preheat the oven to 350 degrees. Puree the undrained pears in the food processor. Combine puree with enough milk to make 4 cups liquid. Combine bread with pear puree mixture. Mix well. Beat together the sugar, brown sugar, eggs, and vanilla extract. Combine with bread mixture. Melt the butter in 9x13x2 inch baking pan. Pour bread pudding mixture into pan and bake for about an hour. Serve with Caramel Cream Sauce.