baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
craper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1 cup
Using an electric mixer on low speed, beat puddings, milk and cream cheese until smooth. Change to medium-high speed and continue beating for another 2 minutes. Pour into pie crust. Top filling with banana slices (you should get about 2 layers of bananas slices).
Spread cool whip on top of pudding mixture. Drizzle light streams of chocolate syrup haphazardly over top. Do the same with the caramel syrup. Chill pie at least 4 hours before serving.
With an electric mixer on medium speed,beat cake mix,water, oil and eggs for 2 minutes.
Spray two 9-inch pie pans with non stick spray.
Pour the cake batter in the pie pans.
In a saucepan over medium low heat,melt margarine and cream cheese until blended.
Remove from heat and stir in brown sugar.
Add the nuts and coconut,stir well.
Spoon the cream cheese mixture over the cake batter.
Bake at 350 degrees for 30-35 minutes.
Cool on wire rack.
The topping sinks to the middle while it bakes.
ou go to roll the cake.
8. Bake 13 - 15
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
use directions on back for the chocolet pudding.
pour crushed grahm crackers, pudding, and gummy worms into bowl.
pour the mixture into pie crust.
be sure none of the worms are visable.
refrigarate untill ready to serve.
For the cake, preheat oven to 375\u00b0F
egrees F.
Unroll one pie crust onto a lightly floured
Melt margarine and chocolate.
Mix flour and sugar. Add nuts (if desired), eggs and vanilla.
Pour in greased small glass pie pan and bake about 25 minutes at 350\u00b0 or microwave on High for 3 minutes and 50 seconds.
Crush wafers and add butter.
Mix well. Press into a 9-inch pie plate. Cover with softened coffee ice cream. Top with cold fudge.
(Tip:
It helps to place fudge sauce in the freezer for awhile to make the spreading easier.) Store Mud Pie in the freezer for approximately 10 hours.
Crush wafers and add butter.
Mix well.
Press into 9-inch pie plate.
Cover with soft coffee ice cream.
Put into freezer until ice cream if firm.
Top with cold fudge sauce.
Store mud pie in freezer approximately 10 hours.
Top with whipped cream and slivered almonds.
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Mix flour, sugar, cocoa powder, salt and baking soda.
Add water, oil, egg, vinegar and vanilla and pour in a large 8 x 14-inch cake pan. Bake at 325\u00b0 for 30 to 40 minutes or until done.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.