side.
Cut eight of the passion fruit in half and scoop
In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
Line the bottowm of a trifle bowl with half of the cake slices.
Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
Spoon half the prepared pudding evenly over the fruit and cake.
Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
Chill at least 2 hours before serving.
ours.
Putting the trifle together: Place half of the chocolate pound
Break wafers coarsely into 2-1/2-quart clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.
Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover dessert in refrigerator.
Mix pudding according to directions on box.
Break up angel food cake.
Put layer of cake, layer of pudding, layer of fruit; repeat.
Last layer, top with Cool Whip and garnish with fresh fruit.
ookie.
Then arrange fruit on top. Examples of fruit to use:
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
opcorn and your selection of the 2 cups of fruit and/or nuts
nd salt. Stir in the fruit and zest until combined. Set
se a mixture of fruit-- about 1/2 cup of each.
For
Mix pudding mix with juice from cans of fruit to equal 1 1/2 to 2 cups of juice.
Can add fruit juice if needed.
Stir in fruit and chill.
Quick, easy and good dessert!
Stir all ingredients like cake.
Pour into 2 quart baking dish.
Pour 2 cups any type of fruit on top (if using canned or frozen fruit or berries, drain well before using).
Mix sugar and egg.
Add milk and vanilla.
Mix that together, then add flour.
Put fruit in pie shell.
Add a little sugar on top of fruit.
Pour pie filling on top of fruit.
Bake at 350\u00b0 for about 40 to 45 minutes to 1 hour.
Butter baking dish.
Add fruit.
Mix oatmeal, flour, salt, sugar, cinnamon and margarine until like crumbs.
Place on top of fruit.
Bake at 350\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Spread soft sugar cookie dough over pizza pan and bake.
Let cool.
Cover baked cookie dough with vanilla pudding.
Arrange any fruit you want on top of pudding.
Mix a preserve you like with a little water until you can spread it on top of fruit.
Cover and refrigerate.
Don't dilute.
Mix together orange juice, lemonade, sugar, fruit cocktail, pineapple tidbits, bananas, strawberries and any other kinds of fruit.
Add 7-Up.
Freeze in double cupcake papers or Dixie cups.
Makes 20 full (5 ounce) Dixie cups.
Keeps indefinitely when frozen.
Cook pudding and juice until thick. Pour over fruit. Use your own judgement on the amount of fruit needed.
Put bag of fruit in baking dish.
Mix Bisquick and sugar together.
Mix in egg and butter; smash with a fork.
Bake at 350\u00b0 for one hour.
ool.
Mix the fruit with the sherry.
rom an appropriately sized piece of the cake you are using