raham crackers.
Cover the dessert and tent with foil; chill
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Mix pudding and milk.
Let set.
Add Cool Whip.
Line 9 x 13-inch pan with graham crackers.
Layer pudding and crackers, ending with crackers.
Mix remaining ingredients in small bowl. Spread over dessert.
Refrigerate overnight.
In bottom of 9 x 13-inch pan, place 1 layer of graham crackers.
Mix pudding with milk.
Mix in frozen whipped topping. Spread half of mixture on layer of crackers.
Put another layer of graham crackers in pan.
Top with remaining half of pudding mixture.
Add another layer of graham crackers.
(Microwave frosting on Low for a few seconds for spreading consistency.) Spread frosting over top layer of crackers.
Refrigerate 12 to 24 hours.
Dessert can be frozen.
Line a 13 x 9-inch pan with graham crackers.
Mix pudding according to package directions.
Allow pudding to stand 5 minutes.
Mix Cool Whip into pudding.
Pour half of this mixture over graham crackers.
Top with another layer of graham crackers. Top this with other half of pudding mixture.
End with third layer of graham crackers.
Spread the top with can of chocolate frosting or use your favorite chocolate icing.
Allow the dessert to stand in the refrigerator at least 24 hours.
Can stand 48 hours.
Prepare both packages of instant pudding as package directs. Set aside.
Line 9 x 13-inch pan with whole graham crackers.
Mix dessert topping with pudding.
Pour half the pudding-topping mixture over crackers.
Mix instant pudding and milk. Beat 3 minutes. Fold in Cool Whip; stir well. Line 9 x 13 inch pan with graham crackers; cover with pudding mixture. Continue layering graham crackers and pudding mixture. Cover top of dessert with a layer of graham crackers. Add melted chocolate frosting to top.
Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
Combine pudding mixes and milk in large bowl; fold into whipped topping.
Spread pudding mixture over the graham crackers.
Top with another layer of crackers.
Spread frosting over the crackers.
Cover and refrigerate.
Dessert is best made 2-3 days ahead of time.
Butter 9 x 13-inch pan or spray sides and bottom; line with graham crackers (make them fit).
Beat pudding with milk and add whipped topping.
Pour 1/2 pudding over graham crackers, top with graham crackers, top with second 1/2 of pudding.
Cover with another layer of crackers (this makes 3rd layer).
Put frosting in micro for 30 seconds or until soft and spread on dessert.
This must set in refrigerator for 10 hours.
Prepare both packages of instant pudding.
Set aside.
Line 9 x 13-inch pan with graham crackers.
Mix dessert topping with pudding.
Pour 1/2 pudding/topping mixture over crackers.
Top with another layer of graham crackers or first frost crackers with chocolate frosting before placing on top.
Fill in cracks for smooth top.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
cups; add to danish dessert. Mix and bring to a
repare the box of Danish Dessert according to directions.
While
he pints of Coconutmilk frozen dessert on the counter to soften
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.
old in half of the dessert topping (Cool Whip) and carefully