In a bowl, cut butter into the flour until crumbly.
Press into an ungreased 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 18 to 22 minutes or until set.
Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth.
Fold in 1 cup whipped topping.
Spread over crust.
In a mixing bowl, beat milk and pudding on low speed for 2 minutes.
Carefully spread over the cream cheese layer.
Top with the remaining whipped topping. Refrigerate for at least 1 hour.
Yield: 12 to 16 servings.
In a bowl, cut butter into flour until crumbly.
Press into ungreased 9 x 13 pan.
Bake at 350\u00b0 for 22 minutes.
Cool.
In mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of Cool Whip.
Spread this over cooled crust.
In mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
Carefully spread over cream cheese layer.
Top with remaining Cool Whip.
Refrigerate at least 1 hour before serving. (Can use any kind of pudding.)
Cruch crackers and mix with oleo.
Press in a large cake pan.
Bake 350 for 5 minutes.
Mix cream cheese, powered sugar and 2/3 cup cool whip.
Spread over graham cracker crust.
Prepare pudding using 3 cups milk.
Place over cream cheese mixture.
Put rest of cool whip over pudding garnish with nuts.
Chill.
Make lemon pudding following the directions on the box, except fold hot lemon pudding into the beaten meringue.
Pour half this mixture into a 9 x 13-inch pan.
Tear angel food cake into chunks and sink into lemon/meringue mixture in pan.
Pour remaining lemon/meringue over top.
Chill until set.
Serve as made or top with fresh strawberries, blueberries or cherry pie filling.
Makes 15 servings (plain) with 205 calories and 1 gram fat each.
In a bowl, cut butter into the flour until crumbly.
Press into an ungreased 9 x 13 pan.
Bake at 350\u00b0 for 18 to 22 minutes or until set.
Let cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Fold in 1 cup whipped topping.
Spread over crust.
In a mixing bowl, beat milk and pudding mix for approximately 2 minutes.
Carefully spread over cream cheese layer.
Top with remaining whipped topping.
Refrigerate for at least 1 hour.
Yields 12 to 16 servings.
In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350\u00b0 for 18 to 22 minutes or until set. Cool on a wire rack.
In bowl, cut margarine into the flour until crumbly.
Press into ungreased 9 x 13 pan.
Bake at 350\u00b0 for 18 to 22 minutes. Cool.
In mixing bowl, beat cream cheese and sugar till smooth. Fold in 1 cup Cool Whip.
Spread over crust.
In small mixer bowl, beat pudding and milk on low speed 2 minutes.
Carefully spread over the cream cheese layer.
Top with remaining whipped topping. Refrigerate at least 1 hour.
Yield 12 to 16 servings.
Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
Mix lemon pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
up confectioners' sugar, butter, and lemon juice with 2 forks in
Put fruit cocktail and pineapple together, including the juice.
Drain mandarin oranges and add.
Add the lemon pudding, dry.
Then add the additional fruits you choose to use.
The lemon pudding keeps the fruits from turning dark.
Mix together the flour and margarine and press in an ungreased 9 x 13 pan.
Bake at 350\u00b0 for 15 minutes.
Cool.
Mix together cream cheese and confectionary sugar and fold in 1 cup of the Kool Whip.
Spread over the cooled crust.
Mix the lemon pudding with the milk and beat until firm. spread over cream cheese mixture.
Spread remainder of Kool Whip on top. Refrigerate.
Cook lemon pudding, egg yolk and water until thick and clear. Cool.
Add sugar and Crisco.
Beat well, about 3 minutes.
This recipe has an interesting true story
peed with an electric mixer for 4 minutes.
Fill 2
This recipe is done in layers.
The first layer is the crust. Mix flour, margarine and some chopped walnuts as you would for regular pie crust until the size of small peas.
Pat this mixture into 13 x 9-inch dish and bake at 300\u00b0 for 30 minutes; let crust cool.
nto a shallow bowl. Pour lemon juice and sprinkle sugar evenly
ogether cake mix and vanilla pudding mix. Make a well in
ombine all cake ingredients, except for berries, in a large mixing
b>pudding mix together then follow cake mix directions (I substitute Mayonnaise for
an. Bake at 400\u00b0F for 20 minutes or until brown