Blend cake mix and melted butter and press down in a greased 13 x 9 x 2-inch cake pan.
Sprinkle peanut butter chips and butterscotch chips on top.
Sprinkle pecans on top of chips. Drizzle Eagle Brand milk on top of everything.
Bake at 325\u00b0 for 30 minutes.
P.S.
Non-name brand pudding works just as good.
Mix first 3 ingredients very well and press in bottom of 13 x 9-inch pan. Now, mix chocolate chips, coconut, pecans, Eagle Brand milk and vanilla. Spread this mixture over the cake mixture. Bake 28 minutes in a 350\u00b0 oven.
Brown pie shells; set aside.
Mix coconut, butter and pecans in saucepan; lightly brown.
Mix in large bowl, cream cheese, Cool Whip and Eagle Brand milk until smooth.
Pour thin layer caramel topping in pie shell.
Place layer of cream cheese mixture.
Layer of coconut and pecans.
Repeat layers.
Top with drizzle of caramel topping.
Freeze uncovered until ready to serve.
Bake cake according to the instructions on the box.
When cake is done, poke holes in it about the size of your thumb.
Then pour all of the Eagle Brand milk over the cake.
Then pour the complete jar of caramel over the top of the cake.
Put cake in the refrigerator to cool.
When cake is cool, cover with Cool Whip and sprinkle with Heath Brickle.
Keep refrigerated.
n large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
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.
br>Microwave -- Add the Eagle Brand, flavored morsels on medium heat
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle brand until smooth.
Stir in ReaLemon brand and vanilla. Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling before serving.
Refrigerate leftovers.
Makes one 9-inch pie.
latten.
Place a snickers brand miniature in the center of
n 1/3 cup Eagle Brand, eggs and vanilla.
Pour
Melt the chocolate squares in the Eagle Brand. Add the cold water, vanilla and pinch of salt. Use small pan. Stir constantly until mixture thickens and becomes shiny. Pour immediately over cake.
Mix Eagle Brand, cream cheese and lemon juice.
Spread over crumb crusts in dishes.
Chill.
Combine pineapple, Cool Whip and nuts; spread over cheese layer.
Chill thoroughly.
Makes 2 pies.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
In
a
large
bowl, beat cheese until fluffy. Gradually beat in\tEagle Brand until smooth. Stir in ReaLemon and vanilla.
Pour into pie shell.
Chill 3 hours.
Top with cherry pie filling, then serve.
gg yolks; gradually beat Eagle Brand and lime juice. Stir in
Preheat oven to 350F (325F for glass dish).
In 13x9-inch baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine; pour Eagle Brand evenly over crumbs. Top with chips; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Store loosely covered at room temperature.
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(R) and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.
Mix together all drained fruit and lemon juice.
Mix together Eagle Brand and Cool Whip.
Fold into fruit.
Pour into pie crust. Decorate with green or red cherries, according to season.
Beat egg yolks.
Add sugar and beat together.
Add Eagle Brand milk and mix together.
Add lemon juice and beat well.
Pour in baked pie crust.
Good to eat.