Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
he finished cake. Spread the Vanilla Custard Filling evenly between the layers
heir natural sugars.
NOTE: Vanilla Custard should be made ahead of
br>To make the apple pudding cake, bring apples and 1
Grease a pudding basin or steamer. Spoon
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Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Preheat oven to 400\u00b0F. Lightly grease a 12-cup muffin pan.
Cut 8 (4 inch) rounds from pie dough and use to line prepared recesses. Prick bases with a fork. Bake for 10-15 mins, until golden brown. Let cool in pan.
Pat plums dry with paper towels. Pour syrup into a medium saucepan. Bring to a boil then reduce heat and simmer for 5-6 mins, until thickened. Let cool.
Combine custard and vanilla paste then fold in whipped cream. Distribute between tart shells. Top with plums and drizzle with syrup.
For the vanilla custard, heat milk in a saucepan
herry mixture.
For the vanilla custard, place all of the ingredients
Bring 1 cup of milk to boil in medium sauce pan.
Stir in rice and raisins.
Cover pan.
Remove from heat.
Let stand for 5 minutes.
Meanwhile prepare pudding.
Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
Add rice mixture to pudding and stir.
Cover surface with plastic wrap.
Cool 5 minutes.
Stir.
Serve warm or chilled.
ecome a little sirupy.
Vanilla Custard: Bring the milk, with the
Line 13 x 9 x 2-inch Pyrex dish or oblong pan with graham crackers.
Mix all other ingredients together, Cool Whip, softened cream cheese, vanilla instant pudding and add milk.
Mix until it is smooth to put on top of crackers.
Put any kind of pie filling on top and spread.
Put in the refrigerator to settle.
1. Vanilla Custard.
It is always better to prepare the custard before the
Bake cake as directed on box.
Pour the pineapple on top.
In blender, blend the cream cheese and vanilla instant pudding. Spread on top
of cake.
Spread Cool Whip on top of cake. Sprinkle coconut on top.
ver and serve with vanilla custard.
Make the Vanilla Custard Sauce: Beat all
o room temperature, then add vanilla and salt.
Refrigerate.
Make French Vanilla Instant pudding as side of box directs.
Mix Vanilla Extract with pudding.
Mix 1/2 Cool Whip container into pudding.
Layer vanilla Wafers, pudding and bananas until gone. (save at least 1 wafer).
Top with remainder of cool whip.
Crunch 1 wafer and sprinkle on top.
Chill and serve.
Mix pudding according to directions less 1/2 cup milk, add half of the Kool Whip and the Eagle Brand milk; add vanilla.
Layer in dish:
vanilla wafers, pudding, bananas and cover with the rest of the Kool Whip.
Layer bananas and vanilla wafers, pouring mixture of vanilla pudding mix, vanilla instant pudding mix, milk and sour cream over each layer.
Top with Cool Whip.
Better if it sits over at least 24 hours before serving.
Mix flour and baking soda and set aside.
Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture.
Then stir in chips (batter will be stiff).
Drop dough by rounded teaspoonfuls on ungreased baking sheet.
(it works well to roll dough in ball and slightly flatten).
Bake at 375\u00b0 for 8-10 minutes.