In a small bowl, mix together sour cream, pudding mix, and vanilla extract. Spread mixture into crust and chill until set, about 30 minutes. Top with pie filling immediately before serving.
ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas
Combine pudding mix, sugar and water in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool 5 minutes, stirring twice.
Stir in sour cream, blending well.
Pour into bowl or dessert dishes.
Chill.
Makes 6 servings.
In a saucepan, combine the pudding mix, sugar and water.
Cook and stir over medium heat until the mixture comes to a full boil. Cool 5 minutes, stirring twice. Stir in the sour cream, blending well.
Pour into a bowl or dessert dishes.
Chill.
Makes 6 servings.
Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.
1/2 C of the sour cream and milk; stir in bread
Mix sour cream and sugar in a bowl, adding egg and blueberries. Stir in flour that has been sifted with salt, soda and baking powder.
Stir in vanilla.
Pour into a greased 8 x 8 x 2-inch square pan.
Bake at 375\u00b0 for 35 minutes or until brown. Serve warm with hard sauce or milk seasoned with nutmeg, cinnamon, sugar and vanilla to taste.
pray and set aside.
Cream together softened Butter and Sugar
he vanilla extract into the sour cream.
If your mixer has
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
acon and 1/4 cup sour cream.
Mix until combined.
nd gently fold in the sour cream. Shape the dough into a
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
In a bowl, mix pudding with 1/2 cup less milk than recipe calls for.
Beat until thick.
Add sour cream and mix well.
Fold in whipped topping. Chill.
Mix vanilla pudding according to directions on box.
Add the sour cream and mix well. Add 1/2 container Cool Whip and mix well. Layer pudding, bananas, cookies and continue layering in this manner until all pudding is gone. Top the entire pudding with Cool Whip.
Refrigerate. (The colder, the better.)
Mix pudding and milk until thick, then add Cool Whip and sour cream; mix well.
Put a thin layer of pudding in a bowl, then a layer of wafers, then bananas and continue until you get to the top and end with a layer of pudding.
arge bowl, blend cake mix, sour cream, amaretto, water, eggs and 2
inch bundt pan.
Cream butter, vanilla and sugar until
Mix pudding mix with milk in a large bowl until thick.
Add sour cream and 1 carton Cool Whip.
Mix until blended.
Layer bananas, cookies and half the pudding. Repeat layers.
Top with second carton of Cool Whip and sprinkle with cookie crumbs.
Mix instant pudding mix and milk. Add sour cream and 1/2 Cool Whip.
Mix well. Pour mixture over layered bananas and vanilla wafers.
Spread remaining Cool Whip over pudding.