ntinue to stir constantly for one minute and then
For the pudding: lightly grease a 500ml ring
For the bread:
In a
Mix pudding with milk; set aside. Blend Oreos until fine crumbs. Divide crumbs into two piles. Put on bottom dish or new flowerpot. Add cream cheese (softened) to pudding and Cool Whip. Mix. Pour over crumbs. Top with remaining crumbs. Top with fake flowers and worms.
Mix strawberry Jell-O and mold in a 9 x 12-inch cake pan. While Jell-O is setting, mix pineapple pudding and chill.
Just before serving, assemble dessert.
Cut Jell-O into 8 squares the size of graham cracker squares.
On a dessert plate place a graham cracker, then a square of Jell-O, then put pineapple pudding on Jell-O and then add another graham cracker square.
Add a dollop of Cool Whip and sprinkle lightly with ginger.
Each serving is made separately.
Serves 8.
Mix Eagle Brand milk, soft cream cheese, pineapple and 1/2 Cool Whip.
Put into a large bowl, a layer of vanilla wafers, then pineapple pudding and a thin layer of Cool Whip.
Repeat again. The last layer, all Cool Whip.
Arrange
vanilla
wafers in bottom and sides of 10-inch square casserole.\tAdd a layer of pineapple.
Alternate layers until the dish is 3/4 full.
Mix pudding according to package directions. Pour
over\tpineapple
and\twafers.
Chill\tuntil ready to serve.
Cook together in saucepan, stirring constantly.
When it thickens, add the crushed pineapple (with juice) and cook through. Put graham crackers and pineapple pudding in alternate layers in a baking dish, starting with crackers on bottom of dish.
Top with beaten egg whites and brown in oven.
FOR CANDIED GINGER:
Place ginger
th 1 Tablespoon sugar.
-------------For the cake--------------.
In a
o 24 hours. (Fix the Pineapple Salsa now so it can
FOR THE PUDDING: Preheat oven to 350 degrees
60C/310F/Gas 2.
For the pudding base, pour the milk
FOR THE PUDDING, place cubed bread in greased
ellow cake mix as directed for a 9 X 13 pan
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Our oldest son was engaged to an English girl for some time and she gave me this recipe.
The English do like their tomatoes for breakfast.
She also gave me a recipe for Yorkshire Pudding, but for the life of me, I have never been able to make them as light as she did.
WAFER-BANANA-PINEAPPLE PREPARATION:
Preheat oven