n both sides of split English muffin halves.
Top each
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Blend syrup with pudding.
Mix in bowl.
Gradually add evaporated milk and egg, stirring to blend.
Add pecans and pour into pie shell.
Bake in moderate oven at 375\u00b0 about 55 minutes.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
he cake).
Prepare the pudding mix as directed with the
oast Beef and the Yorkshire Pudding:
Preheat the oven to
ixture in dish.
Prepare pudding mix as directed.
When
.5 L (2 quart) pudding basin. Line base with parchment
ightly grease a 5-cup pudding basin or heat-proof earthenware
hours or until the pudding is firm and it is
Bread Pudding Directions.
In medium saucepan,
ntil set.
Prepare vanilla pudding mix as directed on package
f cold milk over the pudding; DO NOT STIR!
Bake
In large glass bowl, put sponge cake.
Spread jam, layer of fruit cocktail (or any canned fruit) and layer of vanilla pudding. Let stand until set.
Add a layer of cream.
Decorate with sprinkles or fresh fruit.
Refrigerate until serving. `This recipe can also be used in individual dessert bowls.
An alternative would be to pour jello over the sponge or cream sherry and let set, then add the other layer.
n the center of the pudding cake comes out clean, about
ater and cover. Steam until pudding is cooked through, adding water
ith some of the vanilla pudding and lastly a layer of
o 275 Degrees.
Cube English muffins into 1\" pieces and
Heat oven to 325 degrees.
In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Add flour, milk, vanilla, and crushed toffee bars, mix well.
Shape dough into 1-inch balls.
Place onto ungreased cookie sheets.
Bake at 325 for 13-18 minutes or until edges are a light golden brown.
Remove from cookie sheets; cool completely.
Dip top of each cookie into powdered sugar.
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.