efrigerate until congealed.
Cut snow pudding into desired size squares and
Chill milk until very icy; whip until thick.
Add sugar, lemon juice and lemon peel; mix.
Crush vanilla wafers over bottom of 9 1/2 x 11-inch pan.
Pour snow pudding over them.
Top with remaining crumbs.
Chill until firm.
In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.
Combine vanilla, milk or half and half cream and sugar. Divide snow between 2 chilled sundae glasses.
Pour half of topping mixture over each.
Combine pudding mix, gelatin, 1/2 cup of the sugar and 1/4 cup of the water in medium saucepan.
(I use the microwave.)
Blend in egg yolks and remaining water.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
To make the pudding: combine sugar and gelatin in
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
he cake).
Prepare the pudding mix as directed with the
Bread Pudding Directions.
In medium saucepan,
Soften gelatin in the cold water.
Add 1 cup of sugar, the salt and boiling water; stir to dissolve gelatin and sugar.
Add lemon rind and juice.
Chill until partially set.
f cold milk over the pudding; DO NOT STIR!
Bake
Mix sugar and flour (or pudding mix) and cocoa.
Add milk and vanilla gradually until mixed.
Add snow until it is thick.
Serve immediately or store in the refrigerator.
Mix together first four ingredients, then pour over snow.
Be sure not to use the first inch of new snow.
It might be dirty.
Mix the first 5 ingredients together; whip until thoroughly blended.
Add clean snow (not packed) until no more can be added, then eat!
It can also be stored in the freezer.
Here is a recipe which young children would thoroughly enjoy, both in preparation and consumption.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
In a 9 x 13-inch baking dish, bake cake as directed.
Let cool. In a bowl let cream cheese set until soft enough to work, then add instant pudding and pour milk over, let stand until milk is absorbed in pudding mix; beat well until thoroughly mixed, stir in pineapple.
Cover cake with mixture.
Using soft Cool Whip, cover the mixture and sprinkle coconut over top.
unk.
Remove lid. Serve pudding in bowls and sprinkle with
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,
Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.