Instant Pudding Icing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (3 ounce) box instant pudding mix, any flavor
• 1 1/2 cups cold milk
• 1 teaspoon vanilla

Recipe

• 1 whip all ingredients in a chilled bowl until stiff.
• 2 use to frost cake or cupcakes.

Instant Cookies

Total Time: 16 mins Preparation Time: 8 mins Cook Time: 8 mins

Ingredients

• 1 package instant pudding mix, any flavor
• 3/4 cup bisquick baking mix
• 1 egg
• 1/4 cup corn oil

Recipe

• 1 mix all ingredients in a bowl.
• 2 drop by teaspoonful on ungreased cookie sheet.
• 3 flatten slightly with fingers or fork.
• 4 bake 7 to 8 minutes at 375° f.
• 5 may use nuts or colored sugar before baking.

Easy Flan

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 18
• 1 cup sugar, caramelized
• 6 -10 eggs, well beaten
• 2 (14 ounce) cans sweetened condensed milk
• 2 (12 ounce) cans evaporated milk
• 1 teaspoon vanilla
• 1 dash cinnamon

Recipe

• 1 coat tube pan with caramelized sugar.
• 2 allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• 3 mix other ingredient in order, stir well and pour in mold.
• 4 place mold in pan with 2" hot water in preheated oven.
• 5 bake at 350°f for 1 hour or until firm.
• 6 let cool, then invert and unmold.
• 7 decorate with fresh berries or edible flowers, if desired.

Dairy Free And No Cook Chocolate Pudding

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups coconut meat (from young coconuts)
• 3/4 cup coconut water, at room temperature (or more, if needed to thin)
• 1/2 cup maple syrup (reduce maple syrup if you want it less sweet)
• 1/3 cup agave nectar, found in health stores (cactus syrup)
• 1/2 cup cocoa powder
• 2 tablespoons vanilla extract
• 1/4 teaspoon sea salt

Recipe

• 1 in a vita-mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary. transfer to bowls and chill form a firmer pudding, or eat it straightaway. try this with raspberries and fresh mint, or chopped nuts. serves 4.
• 2 note: young coconuts are found in asian markets. the whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top. to open these coconuts, a cleaver is your best bet. you can use a chef’s knife, but if you do, make sure it’s an old, inexpensive one! lay the coconut on its side, securing it so that it won’t roll try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!). holding the knife high, bring it down sharply near the top of the coconut. the knife should sink in about 1/3 of the way, breaking through the inner shell. quickly set the coconut upright so as not to lose the water to the cutting board. if you didn’t succeed in breaking the inner shell, rotate the shell and try the technique again. drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.
• 3 the meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer. the firmer meat is best for recipes that call for noodles or pasta squares. sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use. the best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.
• 4 the raw truth—the art of preparing living foods jeremy a safron.

Instant Rice Payasam

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 500 g rice pudding (1 can)
• 1000 ml milk
• 2 cardamom pods (powdered)
• 2 1/3 tablespoons sugar (to taste)

Recipe

• 1 in a saucepan mix the pudding & milk .place it on the hob & allow to simmer for 5- 10 minutes.
• 2 remove from hob, add sugar & cardamom, stir & allow to cool. it tastes best , when served chilled.

Instant Pudding Biscuits

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 125 g butter
• 1/4 cup sugar
• 1 (3 ounce) box instant butterscotch pudding mix or 1 (3 ounce) box vanilla instant pudding mix
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 cup sultana
• 1 egg

Recipe

• 1 cream butter and sugar until light and fluffy.
• 2 add instant pudding mix to mixture and stir well.
• 3 add flour and baking powder and mix well until balls can be rolled in hand (more flour may be needed).
• 4 roll tablespoons of mixture into balls and placed on tray make in oven at 190°c for about 12 minutes or until lightly browned.

Lovely Low Fat Cinnamon Bread Pudding.

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 loaf challah
• 32 ounces fat-free half-and-half (land-o-lake is the brand i use)
• 1/2 teaspoon kosher salt (you can use table)
• 2 tablespoons cinnamon
• 1/2 cup sugar
• 3 large eggs or 3 large egg substitute
• 1/2 cup raisins
• fat free butter-flavored cooking spray

Recipe

• 1 preheat oven to 200 degrees f.
• 2 slice challah bread if not already presliced, and the cut into 1 inch cubes.
• 3 place cubes onto cookie sheet, lightly spray with butter spray, and bake in oven until completely dry, stirring occasionally.
• 4 in the meantime, in a medium sauce pan, mix together the half and half, salt, cinnamon, and sugar.
• 5 bring to a boil oven medium heat, stirring occasionally.
• 6 in the meantime, in a medium bowl, wisk together the eggs or egg substitute.
• 7 once the half and half mixture comes to a boil slowly whisk it into the eggs, never stop whisking until fully mixed together.
• 8 when bread is dry, remove from the oven and spray with butter spray again, and layer the bread half way up the casserole dish.
• 9 sprinkle on half the rasins and then add the rest of the bread, but only until it reaches the top of the casserole dish.
• 10 sprinkle on the rest of the raisins.
• 11 slowly pour on the half and half mixture.
• 12 let this sit for 1 hour, stirring occasionally.
• 13 preheat oven to 350 degrees f bake for 30-40 minutes, uncovered.

Chocolate Avocado Mousse (green Plate Rule)

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 2 avocados, peel and pit removed
• 1/4 cup cocoa powder
• 1/4 cup raw honey or 1/4 cup agave
• 1/2 teaspoon vanilla extract
• 1/2 an orange, zest of
• 1 pinch salt
• chocolate chips and chopped almonds (optional)

Recipe

• 1 1. add the avocados to a food processor and mix until smooth.
• 2 2. add the remaining ingredients and mix well.
• 3 3. scoop out into small bowls or shot glasses and place in the refrigerator for 1 - 2 hours.
• 4 4. top with chopped almonds and chocolate chips, optional.

Donut Pudding

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/3 cup diced dried apricot
• 1/4 cup golden raisin
• 1/4 cup warm brandy (or orange juice)
• 5 large eggs
• 1 (13 1/2 ounce) can evaporated milk (not skim)
• 1/2 cup half-and-half (or whole milk)
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 cups cubed day-old glazed doughnuts (or stale)
• 3/4 cup butter (not margarine)
• 1 1/2 cups packed brown sugar
• 1/3 cup bourbon
• 1 cup whipping cream

Recipe

• 1 combine fruit& brandy in a small bowl; let stand for 30 minutes.
• 2 beat next 7 ingredients in a large bowl.
• 3 add donuts& stir until coated.
• 4 let stand for 5 minutes.
• 5 fold in fruit mixture.
• 6 turn into greased 9 x 13 ovenproof dish& bake in a preheated 350f oven about 50 minutes or until puffed& set.
• 7 let stand for about 15 minutes to cool slightly.
• 8 meanwhile, melt butter in medium saucepan; add brown sugar& bourbon.
• 9 heat& stir over medium heat for about 2 minutes until sugar is dissolved.
• 10 add whipping cream; stir until warm.
• 11 spoon about 1/4 cup of sauce over each serving of warm pudding& the remainder into a small pitcher on the side.

Melting Chocolate Pudding

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 7 ounces dark chocolate, broken into pieces
• 7 ounces butter, diced
• 2 tablespoons brandy
• 4 ounces golden caster sugar
• 4 large eggs, plus
• 4 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 2 1/2 ounces plain flour
• whipped cream, to serve

Recipe

• 1 note: you will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
• 2 place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
• 3 make sure the bowl does not touch the water.
• 4 keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
• 5 this should take 6-7 minutes.
• 6 remove it from the heat and give it a good stir until it is smooth and glossy.
• 7 while the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
• 8 whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
• 9 you need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
• 10 now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
• 11 using a large metal spoon, carefully but thoroughly fold everything together.
• 12 be patient here as careful folding and cutting movements are needed.
• 13 this will take 3-4 minutes.
• 14 now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
• 15 if you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
• 16 when you are ready to bake the puddings, pre-heat the oven to 200c or 400f.
• 17 remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
• 18 leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
• 19 if you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
• 20 serve straight away, with some chilled cream to pour over.

Chocolate Avocado Pudding

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1 cup avocado puree
• 1 cup confectioners sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch or 1/4 cup arrowroot

Recipe

• 1 in a medium saucepan, melt the butter over low heat. stir in the avocado puree, sugar, cocoa powder , and vanilla. cook, mashing well with a spoon to smooth out any lumps of avocado, until the mixture thickens, 3 to 4 minutes. off the heat, gradually stir in the cornstarch. serve warm.

Instant Rice Pudding

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups rice (cooked and cooled)
• 3 cups milk
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Recipe

• 1 combine cooked rice, milk, sugar and salt in a medium saucepan.
• 2 bring to a boil, then lower the heat to a simmer and stir in the vanilla.
• 3 cook until just about all of the milk is absorbed (30-45 minutes), stirring occasionally.
• 4 stir in cinnamon and nutmeg.
• 5 serve warm or chilled.

Dairy Free Coconut Rice Pudding

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup basmati rice, rinsed
• 2 cups light coconut milk
• 2 cups water
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Recipe

• 1 combine rice, coconut milk, water and sugar in saucepan.
• 2 bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
• 3 take off heat, add cinnamon and vanilla.
• 4 enjoy warm or chilled.

Christmas Cranberry Pavlova

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3/4 cup egg , at room temperature (about 6 eggs)
• 1/4 teaspoon cream of tartar
• 1/4 teapsoon salt
• 1 1/2 cups granulated sugar
• 1 1/2 teapsoon cornstarch
• 1 1/2 tablespoons lemons or 1 1/2 tablespoons lime juice
• 2 teaspoons pure vanilla extract
• 1/2 tablespoon orange zest
• 8 ounces cool whip
• 0.5 (2 ounce) packet candy cane jell-o pudding mix
• 1 (12 ounce) can whole berry cranberry sauce
• 1 (6 ounce) can mandarin oranges, drained and chopped
• 1 teaspoon lemon juice
• 2 tablespoons orange juice

Recipe

• 1 preheat oven to 275°f place rack in center of oven.
• 2 using whisk the egg whites with the cream of tartar and salt until frothy on medium speed. mix the cornstarch and sugar. pour in half the sugar mixture while continuing to whisk the eggs whites, about 3 minutes.
• 3 with the mixer on high, gradually pour the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. pour in the lime juice and vanilla extract; mix in until completely incorporated.
• 4 remove bowl from mixer and stir in lime zest with rubber spatula.
• 5 on a parchment covered sheet pan, spoon meringue into large mound. with the back of a large spoon, make an indentation in the middle of the mound to hold the fruit and cream when the meringue is baked.
• 6 bake for 50-60 minutes or until the meringue is crisp on the outside and chewy and marshmallow-like on the inside. the meringue should be , not tan.
• 7 gently lift from pan and let cool on a wire rack.
• 8 while pavlova is baking mix cool whip with pudding mix and prepare compote with the remainder of the ingredients.
• 9 once cool, cover with cream and then compote. store in refrigerator.

Instant Pudding Ice Cream

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (3 ounce) package instant pudding mix
• 4 cups whole milk
• 3 egg yolks

Recipe

• 1 separate eggs and use whites for something else (like breakfast).
• 2 beat yolks and 2 cups milk until well combined.
• 3 heat mixture over low to medium heat to near boiling. it should coat a spoon dipped into it when ready.
• 4 cool for 15 or more minutes then add the rest of the milk.
• 5 refrigerate for at least two hours.
• 6 add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
• 7 add to ice cream freezer and process according to your machines directions.

Noodle Pudding

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup panko breadcrumbs, bread crumbs
• 1 tablespoon unsalted butter, melted, plus more for greasing ramekins
• 8 ounces wide egg noodles, cooked and drained
• 1 cup sour cream
• 1 cup cottage cheese
• 1/2 cup grated sharp cheddar cheese
• 1 medium onion, finely diced
• 1 garlic clove, finely chopped
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes (to taste)

Recipe

• 1 preheat oven to 350°f in a small bowl, toss panko with melted butter and set aside. butter six 1-cup ramekins.
• 2 in a large bowl, combine remaining ingredients. divide noodle mixture between prepared ramekins and top with reserved bread crumbs. bake for 1 hour. serve hot.

Easy Frog Eye Puddin' (tapioca Pudding)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 egg whites
• 8 tablespoons sugar
• 6 tablespoons splenda granular (or all sugar)
• 6 tablespoons minute tapioca
• 4 cups half-and-half
• 2 egg yolks
• 2 teaspoons vanilla
• zest of a lemon, finely chopped (optional)

Recipe

• 1 beat the egg whites until foamy and gradually add in the sugar.
• 2 mix the tapioca, splenda, half and half and yolks in a saucepan and let rest for 5 or 6 minutes. cook on medium heat stirring constantly and let it come to a full boil and remove from heat.
• 3 stir in the egg whites, add vanilla and zest and let cool for 20 minutes. serve warm or cold.
• 4 note: you can guild the lily by topping with whipped cream. mmmm.

Ham And Gruyere Bread Pudding

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 large egg whites
• 4 large eggs
• 1 cup milk
• 2 tablespoons dijon mustard
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon fresh rosemary, minced
• 4 cups bread, cut into 1-inch cubes
• 5 cups spinach, chopped and wilted
• 1/2 cup roasted red pepper, chopped
• 1 cup ham, diced
• 3/4 cup gruyere cheese, shredded

Recipe

• 1 preheat oven to 375 degrees f. coat 2-quart casserole with cooking spray.
• 2 to prepare custard: whisk egg whites, eggs and milk in a medium bowl. add mustard, pepper and rosemary: whisk to combine.
• 3 toss bread, spinach, roasted red peppers and ham in a large bowl. add the custard and toss well to coat. transfer to the prepared baking dish and push down to compact. cover with foil.
• 4 bake until the custard has set, about 40 to 45 minutes. uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. transfer to a wire rack and cool for 15 to 20 minutes before serving.

Instant Vanilla Pudding From A Box Mixed W/ Stuff And Poured Ove

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 2 (7 1/4 ounce) bags pepperidge farm chessmen cookies
• 6 -8 bananas, sliced
• 2 cups milk
• 1 (5 ounce) box french vanilla instant pudding
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed or 1 (12 ounce) container sweetened whipped cream

Recipe

• 1 line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
• 2 in a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer.
• 3 using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• 4 fold the whipped topping into the cream cheese mixture.
• 5 add the cream cheese mixture to the pudding mixture and stir until well blended.
• 6 pour the mixture over the cookies and bananas and cover with the remaining cookies.
• 7 refrigerate until ready to serve.

Lemon Cheesecake Pie

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 8 ounces fat free cream cheese
• 8 ounces skim milk
• 3 1/2 packages sugar-free instant lemon pudding
• 4 ounces fat-free cool whip
• 6 ounces reduced fat graham cracker crust

Recipe

• 1 mix cream cheese and half of milk with mixer til smooth then add dry pudding and rest of milk and mix til smooth.
• 2 fold in cool whip, mix well.
• 3 pour into graham crust.
• 4 let chill 2-4 hours before serving cut into 8 pieces.

Chocolate Banana Bread Pudding

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 4 eggs
• 2 cups milk
• 1 cup sugar
• 1 tablespoon vanilla extract
• 4 cups cubed french bread
• 2 bananas, sliced
• 1 cup semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350 degrees. grease a 9x5 inch loaf pan.
• 2 in a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. stir in bread, bananas, and chocolate chips, and let stand 5 minutes for bread to soak. pour into prepared pan.
• 3 line a roasting pan with a damp kitchen towel. place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. fill roasting pan with water to reach halfway up the sides of the loaf pan.
• 4 bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Pecan Sticky Buns

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup pecan halves
• 24 frozen bread dough, balls (find by frozen bread in store)
• 1 cup brown sugar, packed
• 1 (3 1/2 ounce) package jello cook and serve butterscotch pudding mix (do not use instant pudding)
• 1/2 cup margarine, melted

Recipe

• 1 lightly butter a 13 x 9 inch baking pan.
• 2 sprinkle pecan halves evenly over bottom of pan.
• 3 place the 24 frozen bread dough balls over the pecans.
• 4 sprinkle brown sugar over bread dough balls.
• 5 sprinkle the butterscotch pudding mix (dry) over the brown sugar.
• 6 make sure you do not use instant pudding mix.
• 7 must be cook and serve.
• 8 i've tried the instant and it does not work.
• 9 cover with wax paper and a kitchen towel.
• 10 set out on the counter, covered overnight (8 hours).
• 11 it will thaw and rise.
• 12 after 8 hours, remove the towel and wax paper.
• 13 pour the 1 stick melted margarine over the risen dough balls.
• 14 bake at 350 degrees for 20-30 minutes.
• 15 immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes.
• 16 this keeps the syrup warm and allows it to seep between the roll.
• 17 remove the baking dish and enjoy.
• 18 tastes best when eaten warm.
• 19 (time does not include the rising time).

Dairy Free, Soy Free Avocado Chocolate Pudding

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/2 avocado, ripe
• 1 tablespoon almond butter
• 2 tablespoons agave syrup
• 2 tablespoons cocoa
• 1/2 cup cold water

Recipe

• 1 place everything in a blender and blend until smooth.
• 2 enjoy!

Pecan Rum Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 yellow cake mix
• 3 eggs
• 1/2 cup oil
• 1/2 cup water
• 1 package vanilla pudding mix
• 1/2 cup rum
• 1/2 cup chopped pecans
• 1/2 cup butter
• 1/4 cup rum
• 1 cup sugar

Recipe

• 1 preheat oven to 325 degrees f.
• 2 grease well a bundt cake pan.
• 3 dust well with flour or cocoa.
• 4 sprinkle nuts on bottom of pan.
• 5 mix cake ingredients together.
• 6 pour batter over pecans.
• 7 bake for 50-60 minutes.
• 8 be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
• 9 glaze: put all ingredients in a sauce pan and heat until boiling.
• 10 boil for 2 minutes.
• 11 no longer.
• 12 pour glaze around the outside edges of the cake as soon as it comes out of the oven.
• 13 let stand for 20 minutes and remove from pan.

Instant Vegan Rose Pudding

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 (12 1/3 ounce) packages mori nu firm silken tofu (water-packed silken tofu will not work)
• 2 -3 teaspoons rose water
• 1/4 cup sugar (i use 2 tablespoons sun crystals)
• 4 -5 drops red food coloring

Recipe

• 1 simply pour the ingredients into a blender and blend until fully incorporated. color with some red food dye to make it pink, start with about 2 teaspoons of rosewater and add more if you don't think the flavor is strong enough.
• 2 i like chopped pistachios and/or almonds for garnish-- but candied rose petals are also a fun garnish if you can find them!
• 3 another cool suggestion for this recipe-- use orange blossom water (and orange blossom honey if you're not a strict vegan, or just agave nectar) and orange food dye!

Instant Fruit Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 box instant lemon pudding
• 1 can pineapple chunk
• 1 can mandarin orange
• 1 can fruit cocktail

Recipe

• 1 open and drain liquid from all cans except pineapple.
• 2 place all fruit in serving container.
• 3 pour lemon pudding powder onto fruit and stir.
• 4 add can of pineapple with liquid.
• 5 refridgerate until ready to serve (overnight is fine).

Noodle Pudding

Mississippi Mud Pie

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups flour
• 2 cups butter, melted
• 2 cups pecan pieces
• 2 (16 ounce) containers cool whip
• 2 (8 ounce) packages philadelphia cream cheese
• powdered sugar
• 1 (6 ounce) box instant chocolate pudding mix
• 1 (6 ounce) box french vanilla instant pudding
• 2 cups pecan pieces

Recipe

• 1 see note#1 at bottom of page.
• 2 preheat oven to 350°f.
• 3 there are 3 steps you must do in order: step 1: mix in a bowl, 1 large container of cool-whip, 1 cup powdered sugar, 2 8-ounce philly cream cheese.
• 4 with a mixer, beat sugar and cream cheese until well blended.
• 5 add cool-whip and blend lightly until all is mixed.
• 6 spread this on the crust.
• 7 place in the refrigerator.
• 8 step 2: in a bowl mix large box of instant chocolate pudding and 3 cups milk.
• 9 mix until it starts to thicken, then pour over step 1 without disturbing that layer.
• 10 refrigerate for 10 minutes.
• 11 step 3: in a bowl, mix large box of instant french vanilla pudding and 3 cups milk.
• 12 mix until it starts to thicken, then pour over step 2 without disturbing that layer.
• 13 refrigerate 10 minutes.
• 14 ----topping: take 1 large container of cool-whip and 1 cup of pecan pieces.
• 15 mix together and spread over the top.
• 16 keep in the refrigerator.
• 17 -----note# 1: mix flour and pecan pieces in bowl,add melted butter,pour into 9x13 pan.
• 18 bake at 350°f for 20 minutes or until brown.
• 19 remove and cool completely.
• 20 do this first it is the crust.

Chocolate Apricot Bread Pudding

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 slices firm bread
• 1 1/2 tablespoons unsalted butter, softened
• 1 1/2 ounces unsweetened chocolate, chopped fine
• 1 1/4 cups milk
• 1 large egg
• 1/3 cup sugar
• 1/2 cup vanilla
• 1/4 cup dried apricot, chopped
• vanilla ice cream

Recipe

• 1 preheat oven to 375^f.
• 2 butter 9x5x3 inch loaf pan.
• 3 spread the soften butter on one side of each slice of bread and cut into 1/2 inch pieces.
• 4 melt the chocolate in milk in a small saucepan over moderate heat, whisking until smooth.
• 5 combine the egg and sugar in a small bowl and add to the hot milk mixture in a steady stream.
• 6 stir in vanilla, bread, and apricots.
• 7 transfer to loaf pan and let stand 5 minutes.
• 8 bake 25 to 30 minutes until a tester comes out clean.
• 9 serve warm with ice cream.

Carol's Sticky Toffee Pudding

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 ounces butter
• 6 ounces granulated sugar
• 1 egg
• 8 ounces self rising flour
• 1 teaspoon baking powder
• 6 ounces chopped dates
• 10 ounces boiling water
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 7 1/2 ounces brown sugar
• 4 1/2 ounces butter
• 5 ounces whipping cream

Recipe

• 1 preheat oven to 350^f.
• 2 sift flour and baking powder together.
• 3 put dates, soda and vanilla in boiling water.
• 4 cream butter and sugar; beat in egg and flour/baking powder mixture.
• 5 (very firm mixture) blend in the date mixture.
• 6 pour into a buttered 9 inch square baking pan.
• 7 bake until firm, about 40 minutes.
• 8 meanwhile, place all of the sauce ingredients into a pan and melt slowly.
• 9 boil for one minute.
• 10 when the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles.
• 11 (i like to poke a few holes in the pudding first to allow some of the sauce to make its way inside) be careful not to burn.
• 12 serve the pudding warm with the rest of the sauce.

Instant Chocolate Mousse

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup unsweetened cocoa powder
• 1/4 cup hot coffee, plus
• 2 tablespoons hot coffee
• 1 pinch salt
• 1 pint heavy cream (also called whipping cream)
• 2/3 cup powdered sugar
• 1 ounce kirsch liqueur or 1 ounce may use coffee brandy or 1 ounce chocolate liqueur
• 3 pre-made chocolate cups (or chocolate shells)
• 3 maraschino cherries

Recipe

• 1 in a medium bowl, whisk together the cocoa powder, coffee and salt.*.
• 2 in a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.
• 3 add the powdered sugar and whip for another minute.
• 4 add the kirsh and coffee-cocoa powder mixture.
• 5 whip on high until stiff peaks form, about another minute.
• 6 spoon the mousse into a medium plastic zippered bag and and close the bag. use scissors to snip off one corner (about 1/2" up).
• 7 arrange the chocolate cups(if using) on serving plates.
• 8 if the cups don't sit flat,place a dollop of mousse under them.
• 9 squeeze the bag to pipe the mousse into the chocolate cups.
• 10 use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.
• 11 top each mousse with a cherry.
• 12 refrigerate if not eating immediately.
• 13 note * at this point, it should have the consistency of melted chocolate. if it.
• 14 is too thick, whisk in another tablespoons of coffee. set aside.
• 15 note** these hold well in the refrigerator, but it's best made the day of, if possible.

Low Cal Banana Pudding

Door County Cherry Dessert

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 4 cups tart red cherries, pitted
• 1 -2 cup butter, melted
• 1 yellow cake mix, with pudding
• 1 cup pecans, chopped

Recipe

• 1 grease a 9x13 cake pan preheat the oven to 350 degrees layer one: sprinkle the cherries into the pan.
• 2 layer two: sprinkle the dry cake mix over the cherries.
• 3 layer three: drizzle the melted butter evenly over the top of the cake mix.
• 4 layer four: sprinkle the chopped pecans on top of mixture.
• 5 bake for 50 minutes.
• 6 serve warm with ice cream or with cool whip.

Melt-in-your-mouth Warm Lemon Pudding

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup sugar
• 1/4 cup flour
• 1/8 teaspoon salt
• 1/3 cup lemon juice
• 2 grated lemons, rind of (approx. 5 tbsp)
• 3 egg yolks
• 1 1/2 cups milk
• 2 tablespoons melted butter
• 3 egg whites

Recipe

• 1 combine sugar, flour, salt, lemon juice and grated lemon rind.
• 2 add egg yolks which have been well beaten, the milk and melted butter.
• 3 last, fold in egg whites which have also been well beaten.
• 4 put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water.
• 5 (both pans will go into the oven.) bake for 45 minutes at 325 degrees f.
• 6 remove baking dish at once from hot water and allow to cool before serving.

Lovely Leah's Eclairs

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• Servings: 30
• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs
• 8 ounces cream cheese (helps if at room temp.)
• 2 cups milk (leah specifies whole milk with vit. d)
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 little boiling water
• 2 -4 tablespoons butter
• baking cocoa
• powdered sugar, to consistency

Recipe

• 1 éclairs:
• 2 boil water and butter.
• 3 at instant of boil, throw in flour and remove from heat immediately.
• 4 stir vigorously.
• 5 stir in eggs one at a time.
• 6 and vigorously at that.
• 7 drop 30 onto greased pans with spoons.
• 8 bake at 375 for 35-45 minute.
• 9 don't under bake or they'll fall apart.
• 10 filling:.
• 11 mix cream cheese with milk thoroughly.
• 12 mix in pudding and chill for about 10 minute.
• 13 cut lids off éclair shells and fill by spooning--remove éclair shell innards with fingers first, if necessary.
• 14 frosting:.
• 15 mix boiling water with butter and cocoa and sugar.
• 16 make sure it tastes nice and chocolaty.
• 17 a little water goes a long way.

Chocolate Banana Mousse

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 ounce unsweetened chocolate square
• 1 cup evaporated skim milk
• 3 tablespoons granulated sugar substitute
• 2 egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 bananas, sliced

Recipe

• 1 combine chocolate, 1/4 cup of milk and sugar replacement in top of double boiler. (chill remaining milk in freezer.)
• 2 cook and stir over simmering water until chocolate melts. pour small amount of hot chocolate mixture over egg yolks and beat well. pour egg mixture into chocolate mixture on top of double boiler. stir in salt.
• 3 cook and stir until mixture thickens. cool completely. scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. fold chocolate mixture into stiffly beaten milk. fold in vanilla and banana slices.
• 4 spoon into mold, freezer tray or individual cups and freeze until firm.

Lorna Doone Lemon Dessert

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (10 ounce) package lorna doone shortbread cookies, crushed
• 1 cup pecan chips
• 1/2 cup butter, melted
• 8 ounces philadelphia cream cheese
• 8 ounces cool whip
• 1 cup powdered sugar
• 2 (3 1/2 ounce) boxes instant lemon pudding
• 3 cups milk
• cool whip (to garnish)

Recipe

• 1 mix first 3 ingredients together and press in the bottom of a 13 x 9 pan.
• 2 beat together cream cheese, cool whip, and powdered sugar.
• 3 put on top of crust.
• 4 beat pudding and milk together; put on top of above mix.
• 5 top with cool whip if desired.
• 6 refrigerate.

pecan toffee squares

Total Time: 57 mins Preparation Time: 20 mins Cook Time: 37 mins

Ingredients

• 18 1/4 ounces yellow cake mix with pudding
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 egg
• 1 (14 ounce) can condensed milk (not evaporated)
• 1 teaspoon vanilla extract
• 1 egg
• 6 ounces skor english toffee bits or 6 ounces heath candy bars, bits
• 1 cup chopped pecans

Recipe

• 1 heat the oven to 350 degrees f.
• 2 grease 13x9 pan, i use cooking spray.
• 3 in large bowl, combine cake mix, margarine or butter and one egg, mix well with pastry blender or fork, press into 13x9 pan.
• 4 bake at 350 degrees f for 7 minutes.
• 5 meanwhile, in medium bowl, combine condensed milk, vanilla extract and 1 egg.
• 6 mix well.
• 7 stir in toffee bits and pecans.
• 8 remove pan from oven.
• 9 pour filling over warm base.
• 10 return to oven and bake for 22-30 minutes more or until filling is set.
• 11 cool until completely cooled.
• 12 cut into bars and store in refrigerator.

Lovely Lavender-vanilla Bread Pudding

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup heavy cream or 1 cup buttermilk
• 2 teaspoons fresh lavender buds
• 8 slices bread, crusts trimmed (i use pepperidge farm)
• 1/4 cup butter (at room temperature)
• 1/4 cup apricot jam or 1/4 cup marmalade
• 1/4 cup seedless raisin (i prefer the golden ones)
• 2 eggs
• 1/2 cup sugar
• 1/2 cup milk
• 2 teaspoons vanilla (or 1 vanilla bean, split and scraped)
• 1/4 cup powdered sugar
• 1/2 teaspoon dried lavender blossoms, crushed to a powder

Recipe

• 1 in a small saucepan over medium heat, heat the cream until bubbles form around the outside of the pan. remove from the heat and stir in the lavender; set aside to cool.
• 2 grease an 8- by 12-inch baking dish and preheat the oven to 350°f.
• 3 butter the bread slices and spread with jam. arrange four slices in the dish with butter and jam side up. sprinkle raisins over the bread and top with the remaining bread slices.
• 4 in a medium bowl, beat the eggs and sugar until light and creamy. whisk in the milk and vanilla; strain the cooled cream into the egg mixture and whisk to combine.
• 5 pour the egg mixture over the bread; let stand for about 15 minutes.
• 6 bake the pudding for 40 to 50 minutes, until set and browned on top.
• 7 in a small bowl, combine the crushed lavender buds and sugar; dust over the pudding. serve pudding warm.

Lemon Cheese Cake Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (12 ounce) can evaporated milk, undiluted
• 1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
• 2 (8 ounce) packages cream cheese, softened
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (8 ounce) container cool whip
• 9 inches graham cracker crust

Recipe

• 1 in a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. set aside.
• 2 in a larger mixing bowl, beat cream cheese until light.
• 3 gradually add the lemonade. continue beating until smooth, light and fluffy (3 to 4 minutes).
• 4 fold pudding mixture into cream cheese mixture. add a small amount of cool whip.
• 5 pour into pie crust. chill for at least 2 hours. top with remainder of cool whip.

Creamiest Rice Pudding

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1/2 gallon milk
• 1 cup sugar
• 1 cup uncooked short-grain rice
• 2 cinnamon sticks
• 3 eggs, lightly beaten
• 1/4 cup milk
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup raisins
• ground cinnamon

Recipe

• 1 in a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, rice, and cinnamon sticks. simmer, covered, 1 to 1 1/2 hours, stirring frequently. (alternately, bring mixture to a simmer on the stove top, then transfer to a crockpot on low for 4 hours.).
• 2 in a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. add 1/4 cup of hot pudding to egg mixture and beat well. repeat this process 3 more times, until mixture is quite warm.
• 3 remove cinnamon sticks from pot. stir egg mixture back into pudding and return pot to low heat, stirring constantly for 2 minutes. stir in raisins and pour into a 9x13 inch dish. cover with plastic wrap, folding back the corners to allow the steam to escape.
• 4 when pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Lemon Cheesecake Dessert

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 1 (3 ounce) package lemon gelatin
• 1 teaspoon lemon extract
• 5 eggs, lightly beaten
• 1 (3 ounce) package cook-and-serve lemon pudding mix
• 1/4 cup sugar
• 2 1/2 cups cold water

Recipe

• 1 in a small bowl, combine cracker crumbs, sugar and butter. press onto the bottom and 1 inch up the sides of a greased 13 x 9 x 2 inch baking dish. refrigerate.
• 2 in a large mixing bowl, beat cream cheese and sugar until smooth. add dry gelatin and lemon extract; beat 3 minutes longer. add eggs; beat on low speed just until combined. pour into crust.
• 3 bake at 325 for 30-40 minutes or until center is almost set. cool on a wire rack for 1 hour. cover and refrigerate overnight.
• 4 in a small saucepan, combine pudding mix and sugar. gradually stir in water. cook and stir over medium heat until mixture comes to a boil. cook and stir 1-2 minutes longer or until thickened.
• 5 transfer to a bowl. cover surface with waxed paper; refrigerate until chilled. serve with dessert.

Mango And Yoghurt Pudding

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 6 -8 large ripe mangoes
• 1 liter greek yogurt
• 2 cups demerara sugar

Recipe

• 1 peel and cut mangoes into slivers or cubes.
• 2 put into a flat serving dish.
• 3 cover with the yogurt, then sprinkle the demera suger over the top quite thickly.
• 4 put in the fridge for at least two hours before serving.

Pistachio Dessert

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 (15 ounce) can fruit cocktail, juice drained and reserved
• 1 (15 ounce) can crushed pineapple, juice drained and reserved
• 1 large cool whip
• 1 (3 ounce) package instant pistachio pudding mix
• 1/2 cup chopped walnuts
• 1/2 cup maraschino cherry, cut or diced (optional)

Recipe

• 1 mix pudding, fruit and 2 cups of juice from fruit.
• 2 chill until slightly thickened.
• 3 fold in cool whip.
• 4 add nuts and garnish with cherries.

Melted Ice Cream Cake

Total Time: 47 mins Preparation Time: 10 mins Cook Time: 37 mins

Ingredients

• Servings: 10
• 1 pint premium ice cream, melted down to two cups (such as ben & jerry's or haagan daz. make sure it's not full of things like brownies or caramel)
• 1 (18 1/4 ounce) box cake mix, preferably one with pudding in the mix
• 3 eggs

Recipe

• 1 preheat the oven to 350 degrees and grease and flour a bundt pan.
• 2 melt the ice cream to two cups and combine with the cake mix and eggs. add a touch of milk if the mixture is too thick.
• 3 bake about 37 minutes.
• 4 suggestions: haagan daz's mayan chocolate ice cream with devil's food cake mix, with hot fudge sauce and drizzled over the top. ben & jerry's cherry garcia with chocolate cake; rum raisin ice cream with spice cake; strawberry with strawberry cake, etc.
• 5 caramel doesn't work very well, and avoid mixes such as angel food cake.

Mississippi Mud

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups flour
• 3/4 cup butter
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 1 1/2 cups cool whip
• 8 ounces cream cheese
• 2 (3 1/2 ounce) packages instant chocolate pudding mix
• 3 1/2 cups milk
• cool whip
• finely chopped pecans

Recipe

• 1 combine 1st layer and press into a 9 x 13 pan. bake for 20 minutes at 325.
• 2 combine second layer and spread over cooled crust.
• 3 combine pudding and milk and let it set up for a minute. spread over cream cheese layer.
• 4 top with remaining cool whip and sprinkle with nuts. refrigerate and serve.

Pistachio Dream Cupcakes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) package yellow cake mix
• 1 (3 ounce) package fat-free sugar-free instant pistachio pudding mix
• 3 egg whites
• 1/3 cup non-fat vanilla yogurt
• 1 1/3 cups water
• 1 (16 ounce) container vanilla frosting
• 2 teaspoons almond extract

Recipe

• 1 heat oven to 350 degrees.
• 2 place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
• 3 grease muffin tin. divide batter evenly in muffin tin, filling 2/3 full. bake 30 minutes, or til cakes form cracks. let cakes cool completely on wire rack.
• 4 add 1 teaspoon of almond extract at a time and stir to incorperate. add enough to notice the flavor. spread frosting evenly over cakes and then you can enjoy!

Banana Blueberry Pudding

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 cups milk
• 4 egg yolks
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon vanilla extract
• 1 (12 ounce) box vanilla wafers
• 4 large ripe bananas, sliced
• 2 cups frozen blueberries
• 1 1/2 cups whipping cream
• 3 tablespoons powdered sugar

Recipe

• 1 whisk together first 4 ingredients in a large saucepan over medium-low heat.
• 2 cook, whisking constantly, 20 minutes or until thickened.
• 3 remove from heat; stir in butter and vanilla until butter melts.
• 4 let stand 10 minutes.
• 5 arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries.
• 6 spoon half of pudding mixture evenly over fruit.
• 7 repeat layers.
• 8 cover and chill 4 hours.
• 9 beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
• 10 spread evenly over chilled pudding.
• 11 serve immediately.
• 12 note: preparation does not include 4 hour chill time.

Lemon Cheese Squares

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix with pudding
• 2 eggs
• 1/3 cup vegetable oil
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon lemon juice

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium-sized bowl, combine the cake mix, 1 egg and the oil; mix until crumbly.
• 3 reserve 1 cup of the mixture.
• 4 lightly pat the remaining mixture into an ungreased 9x13 baking pan. bake for 15 minutes.
• 5 meanwhile, in another medium-sized bowl, beat together the remaining egg, the cream cheese, sugar and lemon juice until light and smooth. spread over the baked layer.
• 6 sprinkle with the reserved crumb mixture and bake for another 15 minutes, until light golden.
• 7 cool, then cut into squares.

Christmas Crumble

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 350 g dessert apples, thinly sliced
• 450 g good mincemeat
• 1 large banana, sliced
• 1 small orange, juiced
• 100 g flour
• 75 g butter
• 50 g sugar

Recipe

• 1 preheat the oven to 200 c or 400 degrees f.
• 2 put the sliced apples in a 1 litre casserole dish, then stir in the mincemeat, the banana and the orange juice.
• 3 whizz the flour, butter and sugar in a food processor or work them to crumbs with your fingers.
• 4 drizzle over a few drops of water and stir.
• 5 sprinkle over the top of the dish and bake until crisp on top.

Instant Backpacking Pudding

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 102 g jello instant pudding mix, any flavour (4 serving size)
• 3/4 cup skim milk powder

Recipe

• 1 before your trip: empty the pudding mix into a bowl. add the instant skim milk powder and mix well. divide mixture evenly into 4 baggies.
• 2 at camp: pour powder into a bowl. add 1/2 cup cold water. mix well to get all lumps out. let stand 3-5 minutes until set. enjoy the pudding while your campmates are jealous over your awesome dessert.
• 3 tip 1: label the baggies "instant pudding - add 1/2c water, mix well, let set, enjoy!
• 4 tip 2: choose your camping style: if you empty the powder into a bowl at camp, then you have a bag to reuse (but you have to wash the bowl). if you add water to the baggie, zip it closed and knead it to mix well, then eat it out the bag (saves washing a bowl, but you have a dirty bag to add to your trash to carry out).

Eliza's Sticky Toffee Pudding

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 75 g sultanas
• 150 g stoned chopped dates
• 1 teaspoon bicarbonate of soda
• 2 tablespoons butter (plus extra for greasing)
• 200 g brown sugar (bear with me)
• 200 g self-raising flour, sifted
• 4 tablespoons butter
• 350 ml double cream
• 400 g brown sugar (still bear with me!)
• 1 orange, zest of

Recipe

• 1 to make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. cover with boiling water and leave to soak.
• 2 preheat the oven to 180c/350f/gas mark 4.
• 3 grease a cake tin (round or square) 20cm diameter, with butter.
• 4 put the remaining butter in a separate bowl, add sugar, and mix well.
• 5 beat the eggs then fold in the flour.
• 6 drain the soaked dates, add to the bowl and mix.
• 7 spoon the mixture evenly into the prepared cake tin.
• 8 transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). the pudding is cooked when a skewer inserted into the centre comes out clean.
• 9 about 5-10mins before the end of the cooking time, make the sauce.
• 10 melt the butter in a saucepan over a medium heat.
• 11 stir in the cream and the sugar and bring to the boil, stirring constantly.
• 12 lower the heat and simmer for 5mins.
• 13 turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.

Mixed Berry Bread Pudding With Lemon Fondant (tyler Florence)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• room temperature butter, for greasing the dish
• sugar, for coating the dish
• 4 eggs
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1 tablespoon vanilla extract
• 1 teaspoon grated lemon zest
• 1/2 cup sugar, plus more for topping
• 4 large slice challah or 4 large brioche bread
• 2 cups mixed berries, plus more for garnish (blueberries, strawberries, raspberries, blackberries)
• 2 cups confectioners' sugar
• 2 tablespoons water
• 2 lemons, zest of
• 2 lemons, juice of

Recipe

• 1 preheat oven to 350°f generously butter a large casserole dish, or 8 6-ounce ramekins. pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
• 2 in a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
• 3 roughly tear bread into large pieces with your hands. add bread to custard and stir to combine. spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
• 4 bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. set aside.
• 5 in a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
• 6 when slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. drizzle pudding with lemon fondant. serve with additional fresh berries.

Pistachio Freezer Pies

Total Time: 1 hr 20 mins Preparation Time: 1 hr 20 mins

Ingredients

• Servings: 24
• 1 1/4 cups cold milk
• 1 (3 3/8 ounce) package royal instant pistachio pudding mix
• 2 cups prepared whipped topping
• 48 chocolate wafer cookies

Recipe

• 1 pour milk into small deep mixing bowl.
• 2 add royal instant pistachio pudding and mix on low speed of electric mixer for 2 minutes.
• 3 chill until partially set, about 5 minutes.
• 4 fold in prepared whipped topping.
• 5 spread 1 tbls.
• 6 pudding mixture on each of 24 chocolate wafer cookies.
• 7 top with remaining cookies and wrap pies individually in pastic wrap.
• 8 freeze until firm.

Pistachio Frozen Dessert

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 70 ritz crackers, crushed
• 5/8 cup margarine or 5/8 cup butter, melted
• 1/2 cup chopped nuts (optional)
• 2 (3 ounce) packages instant pistachio pudding mix
• 1 1/2 cups milk
• 1/2 gallon vanilla ice cream, softened
• 1 jar of mrs. richards chocolate fudge topping
• 1 (8 ounce) carton cool whip, thawed

Recipe

• 1 mix crushed crackers with melted margarine and nuts.
• 2 reserve some for topping.
• 3 pat in a 9x13 pan.
• 4 bake at 325 for 10 minutes or golden brown.
• 5 when cool, mix pudding, milk and softened ice cream together.
• 6 mix well.
• 7 pat into baked crust.
• 8 put into freezer to freeze.
• 9 when frozen, add a jar of mrs.
• 10 richards ice cream topping (might have to melt it a little to get it all out of jar and/or to spread around the ice cream layer.) when the chocolate is on then put back into freezer.
• 11 when frozen, add cool whip and add the remaining cracker mixture on top of cool whip and put back into freezer.
• 12 when ready to serve, set the pan out a few minutes before cutting into.
• 13 enjoy!

Helen's Punch Bowl Cake--dessert For A Crowd

Total Time: 7 hrs 25 mins Preparation Time: 25 mins Cook Time: 7 hrs

Ingredients

• 2 (16 ounce) frozen pound cake (sara lee)
• 2 (1 ounce) boxes instant vanilla pudding
• 1 (21 ounce) can strawberry pie filling
• 1 (11 ounce) can mandarin orange sections, drained
• 1 (15 1/4 ounce) can crushed pineapple, drained
• 1 cup pecan pieces
• 1 (16 ounce) cool whip

Recipe

• 1 fix pudding according to package directions.
• 2 cube cakes and put 1/2 of the cubes in the bottom of the punch bowl.
• 3 then layer 1/2 of the remaining ingredients.
• 4 then start over with the cubes and finish as first layer.
• 5 cover and refrigerate overnight.
• 6 serve in bowls.

Instant Hot Cocoa Mix

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 50
• 4 boxes instant chocolate pudding mix
• 1 jar coffee creamer
• 1 cup cocoa powder
• 5 cups powdered milk
• 3 cups powdered sugar

Recipe

• 1 mix together well.
• 2 store in airtight container.
• 3 add 3 heaping tablespoons mix to 6~8 oz.
• 4 boiling water.
• 5 enjoy!

Mississippi Mud

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 cup flour
• 1 cup chopped walnuts
• 1 cup powdered sugar
• 1 cup cool whip
• 16 ounces cream cheese, softened
• 2 (3 1/2 ounce) packages chocolate pudding (not instant)
• cool whip
• chocolate shavings

Recipe

• 1 layer one.
• 2 combine all ingredients for layer one in a a large bowl.
• 3 mix until crumbly.
• 4 press into the bottom of a 9x13-inch baking dish lightly greased.
• 5 bake at 350°f for 20 to 25 minutes.
• 6 allow to cool completely.
• 7 layer two:.
• 8 in medium bowl beat together all ingredients for layer two.
• 9 working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer.
• 10 layer three:.
• 11 prepare pudding according to package directions.
• 12 let cool, once room temperature spread it over the cream cheese mixture.
• 13 layer four:.
• 14 top with the remaining cool whip.
• 15 garnish with chocolate curls.

Cottage Cheese Chocolate Pudding - High Protein

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup cottage cheese (1%)
• 2 tablespoons milk (skim milk)
• 1 teaspoon cocoa (dry)

Recipe

• 1 put all the ingredients in a blender.
• 2 mix until it has a pudding texture.
• 3 enjoy.

Pistachio Dessert

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 40 ritz crackers
• 3/4 cup butter, melted
• 2 (3 1/2 ounce) packages jello instant pistachio pudding mix
• 1 1/2 cups milk
• 1 quart vanilla ice cream
• 1 (8 ounce) container cool whip
• 3 ounces crispy crunch bars

Recipe

• 1 crunch the ritz crackers then add the butter together, press the mixture into a 9 x 13" pan and bake at 350 for 10 minutes. let cool (i sometimes put it in the freezer to cool faster).
• 2 mix the pakage of pudding with the milk, add ice cream and beat in an electic mixer for 2 to 3 minutes or until smooth.
• 3 spread over cooled crust and freeze.
• 4 after it is set cover with the cool whip.
• 5 chop the crispy crunch bars.
• 6 sprinkle the chopped chocolate bar on top.
• 7 refreeze.
• 8 take out about 10 minutes before serving.

Chocolate Banana And Strawberry Mousse

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 medium banana, sliced
• 1 cup fresh strawberries, sliced
• 1 ounce unsweetened chocolate square, pieces
• 1 cup evaporated skim milk
• 3 tablespoons equal sugar substitute or 3 tablespoons sugar substitute
• 2 egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

• 1 combine chocolate, 1/4 cup of the milk and the sugar in top of a double boiler (chill remaining milk in the freezer).
• 2 cook and stir over simmering water until chocolate melts. pour a small amount of hot chocolate over egg yolks and beat well. pour egg mixture into chocolate mixture on top of double boiler. stir in salt. cook and stir over hot water until mixture thickens. cool completely.
• 3 scrape cold milk into mixing bowl and beat until very stiff. fold chocolate mixture into stiffly beaten milk. fold in vanilla, banana and strawberry slices. spoon into mold, freezer tray or individual cups and freeze until firm.

Mississippi Mud Dessert

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 26 oreo cookies, finely crushed
• 1/3 cup melted butter
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 2 1/2 cups cold milk
• 8 ounces cool whip

Recipe

• 1 mix cookies crumbs and butter.
• 2 spread over a 13"x 9" pan.
• 3 freeze for 20 minutes.
• 4 in the meantime, blend pudding and milk fold in cool whip.
• 5 spread over frozen cookie crust and freeze for at least another 20 minutes.
• 6 if desired, top with more oreo cookie chunks or chocolate syrup.
• 7 serving size depends on what size pieces are cut.

Mississippi Mud Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) container non-dairy whipped topping, thawed
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 3 cups milk

Recipe

• 1 combine graham cracker crumbs, 1/4 cup sugar and butter.
• 2 press firmly onto the bottom and sides of a 9-inch pie plate.
• 3 blend together the cream cheese and sugar; mixing well.
• 4 fold in half the nondairy whipped topping.
• 5 spread mixture in the crust-lined pie plate.
• 6 whisk together the pudding mixes and milk; mixing well.
• 7 spread on top of the cream cheese mixture.
• 8 top with the remaining nondairy whipped topping.

Instant Boiled Custard

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 3 (6 ounce) boxes french vanilla instant pudding
• 1 pint whipping cream
• 1 gallon milk
• 1 cup sugar
• 1 teaspoon vanilla

Recipe

• 1 mix all together and serve chilled.

Lemon Charlotte Russe

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 18 ladyfingers
• 1/4 ounce unflavored gelatin (one envelope)
• 1/2 cup lemon juice (fresh squeezed)
• 4 eggs, separated
• 1/4 teaspoon salt
• 1 tablespoon lemon peel (finely grated)
• 1 cup heavy cream, whipped
• 1 cup sugar

Recipe

• 1 line bottom and sides of 9 inch springform pan with ladyfingers.
• 2 soften gelatine in lemon juice.
• 3 on top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• 4 gradually beat in gelatine mixture.
• 5 cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• 6 pour into large bowl and add lemon peel. refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• 7 in the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• 8 beat egg whites over simmering water until soft peaks form.
• 9 remove from heat and let cool.
• 10 fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• 11 spoon into ladyfinger-lined pan.
• 12 chill for 3 hours or overnight.
• 13 carefully remove sides of springform pan. garnish as desired (thin lemon slices work very well).

Mississippi Mud Pie

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups margarine
• 2 cups flour
• 2 cups nuts, chopped
• 1 lb confectioners' sugar
• 1 (12 ounce) container cool whip, divided
• 12 ounces cream cheese, softened
• 1 (6 ounce) box instant chocolate pudding mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 5 1/2 cups milk
• chocolate, shaved

Recipe

• 1 mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
• 2 bake at 350 degrees fahrenheit for 20 to 30 minutes until lightly browned.
• 3 first layer:
• 4 mix confectioners sugar, cool whip, and cream cheese until smooth.
• 5 spread over cooled crust.
• 6 second layer:
• 7 beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
• 8 careful spread over first layer.
• 9 cool until set in refrigerator.
• 10 top with remaining cool whip.
• 11 sprinkle shaved chocolate on top for decoration.
• 12 refrigerate or freeze for up to two months.

Instant Hot Chocolate Mix

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (9 5/8 ounce) box carnation instant powdered milk
• 1 (10 ounce) jar cremora coffee creamer
• 1 (5 1/8 ounce) box jell-o vanilla instant pudding mix
• 1 (1 lb) box nestles quik instant powdered chocolate milk mix
• 1 cup powdered sugar

Recipe

• 1 mix all ingredients together and store in a air tight container.
• 2 to use: mix 1/3 cup mix with 3/4 to 1 cup hot water for each cup of hot chocolate.

Dairy Free Rice Pudding

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 cups rice milk
• 1/4 cup sugar, plus
• 1 tablespoon sugar
• 1 1/2 tablespoons orange blossom water
• 1/2 cup rice flour
• blanched sliced almonds or pistachios, chopped to garnish

Recipe

• 1 in a basin or a large bowl, mix rice powder into a paste with a little rice milk taken from the 4 cups.
• 2 heat remaining rice milk to almost boiling point and pour onto the rice paste, stirring well.
• 3 return the mix to the saucepan and add orange blossom flower water and bring to boil over gentle heat while ***stirring continuously***.
• 4 once the mixture starts bubbling, reduce the heat and continue stirring continuously for another 5-10 minutes more. the continuous stirring makes sure it doesn't lump.
• 5 add sugar and keep stirring until it dissolves completely.
• 6 if the mixture becomes too thick dilute with a little milk or water.
• 7 pour the creamy mixture into small bowls or a one large shallow dish approximately ½ã¯â¿â½ deep.
• 8 decorate the pudding top with pistachios and almonds if desired.
• 9 enjoy warm as i prefer or may be chilled.

Helen's Fruit Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 2 (10 ounce) packages frozen strawberries, with juice,thawed
• 1 (29 ounce) can fruit cocktail-juice
• 1 (20 ounce) can pineapple chunks in juice
• 1 (10 ounce) bottle maraschino cherries, without juice
• 1 (11 -22 ounce) can mandarin oranges, without juice
• 2 -4 bananas, sliced
• 1 stalk celery, diced
• 1 (6 ounce) package instant vanilla pudding

Recipe

• 1 mix all the fruit, fruit juices and celery in large bowl.
• 2 sprinkle the box of dry pudding mix over everything.
• 3 stir together.
• 4 refrigerate about an hour before serving.
• 5 the pudding will thicken with the fruit juices-- and the celery adds a little crunch!
• 6 yummy!

Pistachio Dessert

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 (18 ounce) bag oreo cookies
• 1/2 cup butter
• 2 (3 1/2 ounce) packages pistachio pudding mix
• 3 cups milk
• 16 ounces cool whip

Recipe

• 1 crush the bag of oreo's in a food processor or blender.
• 2 blend the crumbs w/ butter (melted).
• 3 reserve 1/4 cup for topping.
• 4 press in the bottom of a 9x13 cake pan.
• 5 beat the pistachio puddings w/ the 3 cups of milk.
• 6 fold into 3/4 of the coolwhip.
• 7 top w/remaining coolwhip.
• 8 sprinkle some reserved cookie crumbs on top.

Pistachio Bread

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (18 1/2 ounce) package yellow cake mix
• 4 eggs
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 (3 ounce) package instant pistachio pudding mix
• 1 cup sour cream
• 1/2 cup maraschino cherry
• 1/2 teaspoon green food coloring
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour two 9 x 5" loaf pans.
• 3 mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring.
• 4 pour into prepared pans.
• 5 in a small bowl, stir together cinnamon and sugar.
• 6 sprinkle tops of loaves with mixture.
• 7 bake for 45 minutes.
• 8 cool.