Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
ellow cake mix as directed for a 9 X 13 pan
Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Serves 16-20.
Note: This recipe was made with commercially prepared eggnog.
Grease a 7-cup pudding steamer. Place the dates
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
n a 375 degree oven for about 10 minutes; or until
large bowl, add the pudding and well drained crushed pineapple
Drain juice from pineapple and oranges and add water to make 3 cups liquid.
Stir into puddings and cook 3 to 5 minutes until clear and thickened.
Add pineapple chunks, oranges and bananas while still hot.
Stir in cherries (well drained).
Chill overnight (the bananas stay white and firm).
Very festive if served in glass or crystal bowl.
Serve for Christmas brunch with Sausage and Egg Bake.
o the processor and blitz, for longer this time, to mix
Whisk milk and instant pudding and let sit till thickened,
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
otatoes in boiling salted water for 15 mins. Drain. Rinse under
nly need 1/2 the recipe for the sauce, or make only
Stir all ingredients together in mixing bowl until mixed thoroughly.
Roll balls of dough (the size of walnuts) until smooth.
Place on ungreased cookie sheets.
Flatten tops of balls with the bottom of a glass.
Decorate with pecans, sprinkles, colored sugar, Hershey's Kisses, etc.
Bake at 350\u00b0 for 10 to 12 minutes, until lightly browned on bottom.
Cookies should be soft. Place on wax paper to cool.
Yield:
12 to 20 cookies.
Crumble Oreo cookies.
Set aside.
Cream margarine and cream cheese.
Add sugar and mix well.
Set aside.
Beat dry pudding mix and milk, slowly add Cool Whip.
Combine first mixture with pudding mixture.
If flower pot has holes in bottom, line with wax paper. Alternate layers of Oreo (first), cream mixture, Oreo on top. Chill for 2 hours.
Insert silk flowers before serving.
ops. Place in cooker.
For the custard, combine milk, cream
Mix pudding with milk; set aside. Blend Oreos until fine crumbs. Divide crumbs into two piles. Put on bottom dish or new flowerpot. Add cream cheese (softened) to pudding and Cool Whip. Mix. Pour over crumbs. Top with remaining crumbs. Top with fake flowers and worms.
Preheat oven to 350\u00b0.
In a
13 x 9-inch pan, combine graham cracker crumbs and margarine.
Press into bottom and up sides of pan. Bake 10 minutes. Set aside.
In medium bowl with electric mixer on medium speed, beat pudding mix, cheese, dry milk, sugar, vanilla and 1 1/2 cups water until blended.
Pour over crust.
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.
Sprinkle cracker crumbs in buttered casserole.
On top of cracker crumbs, layer half of chopped eggs, 1/4 of sauces, half of ham and 1/4 of sauces.
Repeat layers, topping with crumbs.
Bake for 30 minutes at 350\u00b0.