Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Combine milk and pudding mix in 4-cup glass measure.
Microwave on High for 5 to 6 minutes or until mixture boils, stirring occasionally during last half of cooking time.
Set aside.
Place margarine in glass mixing bowl.
Microwave on High for 10 seconds. Stir in graham cracker crumbs, sugar and peanut butter.
Stir until crumbly.
Press 3/4 of mixture into 1 1/2-quart baking dish; spread evenly.
Top with pudding mixture.
Freeze until solid.
Cut into squares.
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
ug. Cook, uncovered in the microwave for 5-6 minutes on
.5 cup or larger microwave safe container, combine oats,
1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
Spread evenly in pie shell.
Refrigerate 30 minutes or until firm.
Arrange banana slices over chocolate.
Pour milk into lg. bowl.
Add pudding mixes.
Beat with whisk 1 minute.
Let stand 5 minutes.
Spoon pudding mixture over bananas.
Spread whipped topping on top.
Refrigerate at least 4hrs or until set.
ut judging from other Molotoff recipes I've seen I would
In microwave, sprinkle gelatin over 1/4
o prevent spilling over).
Microwave on high for 5 minutes
efrigerate until chilled.
Bread Pudding:
Preheat the oven to
anilla Pudding Custard, about 1 hour before serving: In a microwave safe
Beat milk and instant pudding mix together with a whisk
Hand mix all ingredients until moist.
Do not use mixer or beat by hand.
Spoon mixture evenly in a 3-quart microwave casserole dish with cone insert.
Microwave on High for 12 to 14 minutes on rotating carousel.
SAUCE: In a microwave safe container combine all the
Generously butter a small pan.
Combine pudding mix, white sugar, brown sugar and cream in a large microwave-safe bowl; stir well to combine. Microwave on high until it boils, about 4 minutes. Continue to boil in microwave 3 minutes more. Stir in butter and beat until mixture begins to thicken. Spread into prepared pan and allow to cool completely before cutting into squares.
Microwave 4 of the chocolate squares,
Blend sugar and cornstarch in 1-quart casserole.
Gradually stir in milk and mix well.
Microwave on High for 5 to 7 minutes. Stir every 3 minutes until mixture is smooth, thick and clear. Quickly stir small amount of hot pudding into beaten egg.
Return egg mixture into hot pudding.
Microwave on Medium-high for 1 to 3 minutes.
Add margarine and vanilla; stir until margarine is melted.
Pour pudding over the strawberries and serve.
4 cup pudding basin.
Sift flour.
Place all ingredients in 1qt microwave bowl.
Mix well.
Microwave on high for 7-9 minutes, stirring every 3 minutes.
Pudding should come to a boil.
After pudding has boiled, remove and stir well.
Cover and let set for 10 minutes.