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).
ouch. Gradually whisk half of hot milk mixture into eggs
Prepare pudding as indicated on box.
Make a layer of the wafer
1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
ntil thickened. Spread the pudding on top of the cream cheese mixture
. Stir frequently.
Make layer of bananas and wafers in bottom
ake with a round handle of a wooden spoon. Holes should
minutes.
Beat dry pudding mix and milk in a
large bowl, add the pudding and well drained crushed pineapple
Blend pudding mix into milk.
Stir in condensed milk.
Fold in Cool Whip.
Put a layer of wafers in the bottom of a glass bowl and cover with a layer of sliced bananas.
Cover with a generous layer of pudding mix.
Continue to layer until all of the pudding is used.
Crush some of the wafers and put on the top.
Refrigerate. This recipe is from my mother, Ernestine Weems.
Slightly crush 1/2 box of wafers in dish.
Sweeten and crush berries.
Put half on top of wafers.
Mix pudding according to directions
on box or use a homemade recipe.
Put half of pudding mixture on berries.
Repeat layers.
Put Cool Whip on top.
Can use peaches too.
Make pudding according to recipe on box.
Put down in bottom of 8 1/2 x 12 1/2 x 2-inch rectangular cake pan (approximately) one layer of graham crackers.
Follow this by 1/2 of the pudding followed by another layer of graham crackers and remainder of pudding.
Put another layer of graham crackers on top.
Mix icing with small amount of milk and spread on top layer of graham crackers.
Top with Cool Whip.
Refrigerate.
Prepare night before in order for crackers to be soft when served.
Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding.
When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes.
Let cool.
Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread.
Sprinkle with coconut.
Use a 9 x 13-inch pan.
Store in refrigerator.
Sprinkle a layer of broken cookies into the bottom of a dessert glass, then spoon in a layer of pudding. Repeat, finishing with a layer of cookies. Drizzle with caramel sauce and serve.
Note: pudding always takes me twice the time the recipe lists--usually
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
Make pudding according to the directions on
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Cream together margarine, cream cheese and sugar.
Add 2 packages of pudding.
Beat.
Add milk and Cool Whip.
Grind 1 large package of Oreo cookies.
Layer in cake pan with pudding and cookies.
End with crushed cookies.
Chill overnight.
Whip pudding, milk, Cool Whip and sour cream together.
Line a 9 x 13-inch pan with vanilla wafers.
Add 1/2 of pudding, then layer bananas.
Repeat wafers, pudding and bananas.
Refrigerate. (This can be made in 1/2 recipe for smaller family.)