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ome to fit).
Prepare pudding as directed on the box
Bake cake according to directions.
Use one layer for this recipe; you may freeze the other layer for another dessert.
Cool cake; cut into cubes.
Mix pudding as directed on package. Beat candy bars until crushed into small chips.
In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Mix together butter, flour, brown sugar, salt and 1/2 cup nuts.
Press into a 9x13 pan.
Bake 350 for 12 minutes and cool.
Cream cheese sugar and remaining nuts.
Mix together and spread on cooled crust.
Slice bananas as over cheese mixture.
Whisk pudding into cold water in a medium saucepan.
Mix well and boil exactly 1 minute at a full boil.
Let cool slightly.
Pour over bananas.
Refrigerate til cool and top with cool whip to serve.
Whisk milk and instant pudding and let sit till thickened,
Heat oven to 375\u00b0F Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
as marks) for 20 minutes.
Cool.
Mix pudding with 2
Mix pudding with milk according to package directions.
Crumble layer of cakes in bottom of large serving bowl.
Top with pudding.
Repeat another layer of cakes, then top with rest of pudding.
Top with Cool Whip, shaved chocolate bar& nuts.
Chill.
Double the recipe for punch bowl size.
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.
he baking pan.
Refrigerate for 1 hour.
Meanwhile, with
Bake German chocolate cake according to directions.
Bake in a square pan and use half of the cake for this recipe.
You can freeze half for another dessert.
Cool cake and cut into cubes.
Combine the flour, pudding and baking powder. Stir in the egg, milk and melted butter. Spread in greased 9-inch pan or double recipe for a 9 x 13-inch pan. Spoon the peaches over mixture. Combine the cream cheese, 9 teaspoons sugar and peach juice. Pour over peaches. Sprinkle the 1 tablespoon sugar and cinnamon over mixture. Bake at 350\u00b0 for 30 minutes.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
ortilla into four wedges.
For each dessert cup, place round edge
Dissolve gelatin in boiling water.
Add lemon juice and chill until slightly thickened.
Meanwhile, prepare pudding mix with 1 cup milk as directed on package for pudding.
Chill, then fold in gelatin.
Fold in container of the whipped topping, blending until smooth.
Place 1/3 of the cake cubes in 2 quart bowl.
Top with 1/3 of the gelatin pudding mixture, spreading evenly.
Repeat layers. Cover bowl with plastic wrap and chill at least 6 hours.
Use a 9 x 13-inch cake pan instead for a more cake-like dessert.
Use a 9 x 13-inch Pyrex pan for this dessert.
Have 1 layer of graham crackers in the pan.
Mix pudding, milk and vanilla until well blended.
Put half of mixture on top of layer of graham crackers.
Add another layer of graham crackers.
Put the rest of pudding on the graham crackers.
Put on 3rd layer of graham crackers.
Add the frosting to complete the dessert.
I buy prepared frosting.
For topping - Mix molasses, hot water &
Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
Mix together and press into 9x13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
Mix well; spread over cooled crust.
Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
Spread on cheese layer.
Add remaining Cool Whip and sprinkle with nuts.
nstant pudding and milk together and place into the refrigerator for a
In a large bowl, combine water, milk and pudding mix; beat on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. In individual dessert dishes, layer wafers, pudding, bananas and more pudding. Top each with a wafer. Chill until serving. Yield: 6 to 8 servings.