Bake one white cake according to directions.
Make holes in cake while hot and pour Eagle Brand milk and coconut cream over cake.
Cover and let stand overnight.
Pour pineapple over cake and cover with Cool Whip.
Top with the coconut.
Separate eggs and set egg whites aside.
Combine egg yolks with Eagle Brand milk.
Stir in lemon juice and grated lemon rind. Pour into prepared graham cracker crust.
Beat egg whites with sugar and cream of tartar and place on top of pie.
Bake 5 minutes at 450\u00b0 or until brown.
Cream the sugar, butter and Eagle Brand milk together.
Add eggs one at a time; beat well.
Add salt and baking powder to flour and add 1 cup at a time to creamed mixture.
Add milk and flavorings; mix well.
Add coconut, nuts or pineapple for variations.
Pour in tube pan.
Bake 1 1/2 hours at 325\u00b0.
You may need to add a strip of foil to top of pan if your pan is not very deep.
Preheat oven to 350\u00b0. Prepare cake mix as package directs. Pour 2 c. batter into greased 13 x 9 in. baking pan, bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with Eagle Brand milk, stirring until smooth. Spread evenly over cake, spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired.
In heavy saucepan over low heat, melt morsels with Eagle Brand milk.
Remove from heat, stir in remaining ingredients.
Spread evenly into a wax paper-lined 8 or 9-inch square pan.
Chill 2 or 3 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Enjoy!
Preheat oven to 350\u00b0. Prepare cake mix according to package directions. Pour 2 cups batter into greased 13 x 9 pan; bake 15 minutes. In medium saucepan over low heat, melt caramels and margarine with Eagle Brand milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes longer, until cake springs back when lightly touched. Serve warm with vanilla ice cream.
Use a 9 x 13-inch pan.
Pour 2 cups of batter into a greased pan.
Bake for 15 minutes in a heavy saucepan.
Over low heat, melt caramels and margarine with Eagle Brand milk, stirring until smooth.
Spread evenly over cake.
Spread remaining cake batter over caramel mixture.
Top with nuts.
Bake at 350\u00b0 for 30 to 35 minutes or longer.
Cut into squares.
Line an 8-inch square pan with foil.
In heavy saucepan (over low heat), melt chocolate chips with Eagle Brand milk, vanilla and salt.
Blend well.
Remove from heat.
Add peanut butter chips; stir in well.
Spread into prepared pan.
Refrigerate 2 hours, or until firm.
Remove from pan; peel foil and cut into squares. Store, tightly covered, in refrigerator.
In 1-quart glass bowl, combine chips with Eagle Brand milk and salt.
Cook on 100% power (High) for 3 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9-inch square dish.
Chill 2 hours or until firm.
Turn fudge onto cutting board.
Peel off paper and cut into squares.
Store loosely at room temperature.
Line an 8-inch square pan with foil.
In heavy saucepan over low heat, melt chocolate chips with Eagle Brand milk, vanilla and salt.
Blend well.
Remove from heat.
Add peanut butter chips; stir just well enough to distribute chips throughout mixture. Spread evenly into prepared pan.
Refrigerate 2 hours or until firm.
Remove from pan; peel off foil.
Cut into squares.
Store, tightly covered, in refrigerator.
In heavy saucepan over medium heat, melt chocolate with Eagle Brand milk and salt.
Cook and stir until very thick and fudgy, 5 to 8 minutes.
Add water; cook and stir until mixture thickens and boils.
Remove from heat; stir in vanilla.
Cool 15 minutes. Chill thoroughly for 20 to 30 minutes; stir.
In large mixer bowl, beat whipping cream until stiff; fold in cooled chocolate mixture. Pour into prepared pastry shell.
Chill 3 hours or until set. Garnish as desired.
Refrigerate leftovers.
In heavy saucepan over low heat, melt chips and margarine with Eagle Brand milk and vanilla.
In large bowl, combine marshmallows and nuts.
Stir in chocolate mixture.
Spread in foil-lined 13 x 9-inch baking dish.
Chill 2 hours until firm.
Remove from pan and peel off foil.
Cut into squares.
In heavy saucepan over low heat, melt chips and margarine with Eagle Brand milk and vanilla.
Remove from heat.
In large bowl, combine marshmallows and nuts.
Stir into chocolate mixture. Spread in foil lined 13 x 9-inch baking dish or pan.
Chill for 2 hours or until firm.
Remove from pan.
Peel off foil and cut into squares.
Store loosely covered at room temperature.
Makes about 2 3/4 pounds.
In heavy saucepan over low heat, melt morsels with Eagle Brand milk.
Remove from heat; stir in remaining ingredients.
Spread evenly into waxed paper lined 8-inch square pan.
Chill 2 to 3 hours or until firm.
Cut into squares and store, loosely covered, at room temperature.
Preheat oven to 325\u00b0.
In a large mixing bowl, beat egg yolks with Eagle Brand milk and ReaLemon.
Pour into prepared pastry shell.
Bake for 30 minutes.
Cool.
Chill.
Top with whipping cream.
Melt 1 cup margarine; stir in 1/4 cup cocoa.
Add water and bring to boil.
Remove from heat.
In large bowl, combine flour, brown sugar, baking soda, salt and cinnamon.
Add cocoa mix and beat well.
Stir in 1/3 cup Eagle Brand, eggs and vanilla.
Pour into jelly roll pan.
Bake 15 minutes or until done. In pan, melt remaining 1/4 cup margarine; stir in 1/4 cup cocoa and rest of Eagle Brand milk and powdered sugar.
Spread over warm cake.
Cream butter and sugar until fluffy.
Add eggs, one at a time.
Add extract. Add flour and mix thoroughly.
Add Eagle brand milk and combine with batter.
Bake at 300\u00b0 approximately 1 1/2 hours or until done.
Bake cake following directions on package.
While warm, punch holes in top with straw.
Pour room temperature Eagle Brand milk over cake.
Smooth with spoon.
Let cool.
Spread Cool Whip over cake; layer cherries and nuts.
Bake cake as directed on package in a 9 x 13-inch cake pan. Remove from oven (leave in pan).
Punch lots of holes in hot cake with a wooden skewer.
Mix Eagle Brand milk and coconut cream together.
Pour over cake; let cool completely.
Cover with La Creme and sprinkle coconut over top.
Refrigerate several hours before serving.
Combine Eagle Brand milk, lemon juice and rind.
Mix with hand mixer on low.
Blend in egg yolks.
Turn into crust.
Refrigerate for 1 to 2 hours, then top with Cool Whip.