Creamy Rice Pudding

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

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 1/2 cup medium rice
• 4 cups milk
• 1 teaspoon vanilla bean, scraped
• 1 pinch salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 cup sugar
• 2/3 cup raisins, soaked in
• dark rum, then drained
• 1 cup heavy cream, whipped

Recipe

• 1 preheat oven to 300 degrees.
• 2 heat butter in a 4 quart saucepan.
• 3 when frothy add rice and and vanilla beans and pod cook for a minute.
• 4 slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
• 5 remove pod.
• 6 transfer to a 9 inch square baking pan and set in oven.
• 7 bake uncovered for 1 1/2 hours stirring every 15 minutes.(just a note on 01/05/05 i made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. came out thick and creamy good.
• 8 then bake undisturbed for 1 hour.
• 9 good warm or cool.
• 10 top with whipped cream.

Fruit & Nut Bread Pudding

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

Ingredients

• Servings: 12
• 16 slices day-old bread, torn into 1-inch pieces
• 2 cups sugar
• 4 eggs
• 3 cups milk
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 tablespoons vanilla
• 1 (21 ounce) can apple pie filling, slices cut in half
• 2 cups chopped pecans
• 1 cup golden raisin
• 3/4 cup butter or 3/4 cup margarine, melted

Recipe

• 1 combine bread& sugar in a large bowl.
• 2 in another large bowl, beat eggs, milk, cinnamon, salt& vanilla until foamy.
• 3 pour over bread& sugar; mix well.
• 4 cover& refrigerate 2 hours.
• 5 preheat oven to 350f; grease a 13x9 baking pan (or use non-stick cooking spray).
• 6 stir in remaining ingredients; pour into prepared pan.
• 7 bake 45-50 minutes or until firm.

Peach Tapioca Pudding

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup small-pearl tapioca
• 3 cups low-fat milk
• 1 pinch salt
• 1/2 cup sugar
• 1 large egg, lightly eaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 1/2 lbs peaches, peeled, pitted and cut into 1/2-inch chunks
• 1/4 cup sugar (to taste)
• 1/4 cup plus 2 tbsp water
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• sliced almonds, for garnish (optional)

Recipe

• 1 for the tapioca:.
• 2 place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. refrigerate and soak overnight.
• 3 drain the tapioca, discarding the water.
• 4 whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. remove the pan from the heat and let sit for 15 minutes. stir in the vanilla and almond extracts.
• 5 transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
• 6 for the filling:.
• 7 combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
• 8 mix together the remaining 2 tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. remove from the heat and stir in the vanilla and almond extracts. taste, and add sugar as needed. refrigerate until well chilled.
• 9 to serve:.
• 10 line up small dessert cups or bowls. distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. use the remaining tapioca for a third layer, then top with the filling. garnish with sliced almonds and serve immediately.

Holiday Rum Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (18 ounce) package yellow cake mix
• 1 (4 ounce) package instant vanilla pudding
• 1/2 cup water
• 1/2 cup rum
• 1/2 cup oil
• 4 eggs
• 1 cup sugar
• 1/4 cup water
• 1/4 cup rum
• 1/2 cup butter
• 1/2 cup raisins

Recipe

• 1 blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes. spray a bundt or tube pan with a nonstick cooking spray. bake in preheated 325f oven for an hour.
• 2 prepare hot sauce just before the cake is finished baking. in heavy frying pan, heat 1 cup sugar, 1/4 cup water, 1/4 cup rum, butter and raisins. while stirring, boil mixture for 2-3 minutes.
• 3 remove cake from oven., while in pan, slowly pour sauce over cake and let the cake cool in the pan for 30 minutes, before flipping onto cake plate.

Mike's Chunky Monkey Bread Pudding

Farmhouse Pudding

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

Ingredients

• Servings: 4
• 1 lb shin beef, finely diced
• 2 medium onions, peeled and chopped
• 1 -2 tablespoon cooking oil
• 3 medium carrots, peeled and grated
• 1 tablespoon chopped fresh parsley
• 1 ounce flour
• 3/4 pint beef stock
• salt and black pepper
• 1 lb prepared suet pastry dough (see my recipe)

Recipe

• 1 mix the meat and onion together. heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.
• 2 gradually add the stock and cook, stirring, until the mixture is thick and boiling. season to taste.
• 3 grease a 2 pint pudding basin. roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.
• 4 cover the pudding with greaseproof paper and kitchen foil and seal. put in a large pot and fill pot with hot water to come up half way up the sides. put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.
• 5 serve direct from the basin with boiled potatoes and a green vegetable.

Light Strawberry Fool

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 cups fresh strawberries, washed
• 1/2 cup low fat cottage cheese
• 1 cup nonfat plain yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1/4 cup sugar-free strawberry jam (optional)

Recipe

• 1 puree strawberries and cottage cheese in a blender.
• 2 put yogurt in a bowl.
• 3 fold in strawberry mixture.
• 4 add honey and vanilla, and mix gently but thoroughly.
• 5 chill.
• 6 when ready to serve, place in 4 individual dishes and, if desired, swirl a teaspoon of strawberry spread into each one.

Mike's Chunky Monkey Bread Pudding

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

Ingredients

• Servings: 10
• 5 cups bread cubes (use stale french bread cut into 1" cubes)
• 3 eggs, lightly beaten
• 2 pints ben & jerry chunky monkey ice cream, melted
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 large ripe banana, sliced
• 1/2 cup miniature dark chocolate chips
• 1 teaspoon vanilla extract

Recipe

• 1 lightly grease a 9 x 13-inch cake pan and preheat oven to 350 degrees.
• 2 place bread cubes in an even layer in bottom of pan.
• 3 sprinkle sliced bananas and chocolate chips evenly over bread cubes.
• 4 stir together the eggs, melted ice cream, sugar, salt and vanilla.
• 5 pour this mixture evenly over bread cubes.
• 6 bake for 27- 30 minutes or until pudding is set.
• 7 pudding should still appear moist on top.
• 8 do not overbake.
• 9 place on cooling rack.
• 10 serve warm or at room temperature.

Light Vanilla Bean Pudding

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/3 cup sugar
• 1/3 cup cornstarch
• 2 large egg yolks
• 1/4 teaspoon salt
• 3 cups 1% low-fat milk
• 1 vanilla bean

Recipe

• 1 place a fine mesh sieve over a medium bowl; set aside.
• 2 in a meadium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. gradually whisk in milk ( 1 tablespoon at a time to start) until smooth. split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife: add seeds and pod to milk mixture.
• 3 cook over medium-high whisking occasionally, until the first bubbles appear on surface: continue to cook, whisking constantly, for 1 minute more. pour pudding through prepared sieve into bowl; discard solids.
• 4 place plastic wrap directly on entire surface of pudding to keep skin from forming. refrigerate until cold, at least 2 hours and up to 3 days. to serve, whisk just until smooth, and spoon into individual serving dishes.

Creamy Rice Pudding

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 1/2 cups water
• 3/4 cup uncooked rice
• 2/3 cup raisins
• 2 cups milk, divided
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1 egg, beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract or 1/2 teaspoon almond extract

Recipe

• 1 in a 2-quart saucepan, bring water to a boil.
• 2 add rice and raisins to pan, cover, and simmer over medium-low heat for 20 minutes.
• 3 add 1 1/2 cups milk, sugar, salt, cinnamon and nutmeg to pan; increase heat to medium; simmer, stirring occasionally, until thick and creamy, 15-20 minutes.
• 4 stir in remaining milk and egg; cook an additional 2 minutes, stirring constantly.
• 5 remove from heat and stir in butter and extract.

Crabmeat Pudding

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons melted butter
• 12 slices bread, crusts removed
• 10 slices sharp cheddar cheese
• 1 (16 ounce) package frozen king crab meat, thawed, drained and shredded
• 5 large eggs, beaten
• 2 1/2 cups milk
• 1/3 cup mayonnaise
• 1/2 cup finely chopped green pepper
• 1/4 cup finely chopped fresh dill
• 1 cup finely chopped mushroom
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 preheat oven to 375°.
• 2 coat a 2 quart baking dish with the melted butter.
• 3 line the bottom and sides with bread slices then the cheese slices.
• 4 fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs.
• 5 season to taste with salt and fresh ground pepper.
• 6 pour over bread and cheese slices.
• 7 place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish.
• 8 bake 1 1/2 hours or until a knife inserted into the pudding comes out clean.
• 9 serve immediately.

French Silk Pie, Cooked

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

Ingredients

• 1 cup whipping cream
• 6 ounces semisweet chocolate pieces
• 1/3 cup butter
• 1/3 cup sugar
• 2 egg yolks, beaten
• 3 tablespoons whipping cream
• 1 baked 9 inch pie shell
• whipped cream (for serving)
• chocolate curls (for garnish)

Recipe

• 1 in a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
• 2 cook over low heat, stirring constantly, till chocolate is melted.
• 3 about 10 minutes.
• 4 remove pan from heat.
• 5 gradually stir about half of the hot mixture into the beaten egg yolks.
• 6 return egg mixture to saucepan.
• 7 cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
• 8 remove saucepan from heat.
• 9 stir in whipping cream.
• 10 place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
• 11 transfer chocolate mixture to a medium mixing bowl.
• 12 beat the cooled chocolate mixture with an electric mixer on medium to high speed until light and fluffy 2 or 3 mins.
• 13 spread filling in a baked pastry shell.
• 14 cover and chill pie 4-5 hours or until set best served within 24 hours, but will last 3-4 days if stored properly.
• 15 serve with whipped cream and a garnish with chocolate curls.

Peach Upside-down Pudding Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1/4 cup butter or 1/4 cup margarine, melted
• 1/3 cup packed light brown sugar
• 1 (29 ounce) can sliced yellow cling peaches, drained
• 1 package yellow cake mix
• 1 package vanilla instant pudding mix
• 4 eggs
• 1 cup sour cream
• 1/4 cup oil
• 1/2 teaspoon vanilla extract

Recipe

• 1 combine butter and brown sugar and pour into 13x9-inch pan.
• 2 arrange peaches on top.
• 3 combine remaining ingredients in large bowl.
• 4 beat at medium speed 4 minutes.
• 5 spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
• 6 cool in pan 5 minutes.
• 7 invert onto platter, and cool completely.
• 8 garnish with whipped topping, if desired.

Ice Cream Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 packages ritz crackers, crushed finely (~68 crackers)
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 packages instant chocolate pudding mix
• 1 1/2 cups milk
• 1/2 gallon vanilla ice cream, softened
• 1 (8 ounce) carton cool whip

Recipe

• 1 combine crushed crackers and margarine& press into a 9 by 13" pan.
• 2 bake at 350 degrees for 7 to 10 minutes.
• 3 cool.
• 4 in a large bowl, beat pudding& milk until smooth.
• 5 add pudding to softened ice cream& beat till smooth.
• 6 pour over crust& freeze.
• 7 top with cool whip.
• 8 decorate with chopped nuts or chocolate sprinkles.
• 9 keep in freezer till ready to serve.

Cinnamon Rice Pudding Mix

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

Ingredients

• Servings: 6
• 1 cup short-grain rice
• 1/2 cup sugar
• 2 cinnamon sticks
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla powder
• 1 3/4 cups water
• 1 tablespoon butter
• 3 cups milk
• 1/4 cup butter
• cinnamon sugar (optional)

Recipe

• 1 to make the pudding mix: place 1 cup of rice in a zip lock bag and seal.
• 2 in another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
• 3 in a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
• 4 reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
• 5 to the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
• 6 cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
• 7 remove from heat; remove cinnamon sticks.
• 8 the pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.

Greek Escapade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 150 g pro biotic yoghurt
• 3 teaspoons honey
• 50 g walnuts

Recipe

• 1 in a bowl place yoghurt mix with honey and walnuts.
• 2 enjoy your escapade!

Ice Cream Dessert

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 15
• 30 oreo cookies, crumbs
• 1/3 cup melted butter
• 2 packages instant vanilla pudding
• 1 1/2 cups milk
• 1 package dream whip
• 1 quart ice cream (mint chocolate chip or peppermint stick)
• 1 (9 ounce) container cool whip

Recipe

• 1 mix cookies and butter.
• 2 press into a 9x13 pan and refrigerate.
• 3 beat together pudding, milk, and dream whip.
• 4 add ice cream and beat until smooth.
• 5 pour over crust and refrigerate.
• 6 top with cool whip.
• 7 sprinkle crushed oreo's on top.
• 8 keep refrigerated.

Cinnamon Rolls

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1/2 cup warm water
• 1/2 ounce dry yeast (2 packages)
• 2 tablespoons sugar
• 3 1/2 ounces vanilla pudding mix
• 1/2 cup margarine, melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour
• 8 ounces cream cheese
• 1/2 cup margarine
• 1 teaspoon vanilla
• 3 cups confectioners' sugar
• 1 tablespoon milk

Recipe

• 1 in a bowl combine water, yeast and sugar.
• 2 stir until dissolved. set aside.
• 3 in large bowl, take pudding mix and prepare according to package directions.
• 4 add margarine, eggs and salt. mix well.
• 5 then add yeast mixture. blend.
• 6 gradually add flour; knead until smooth. place in a greased bowl. cover and let rise until doubled.
• 7 punch down dough and let rise again.
• 8 then roll out on floured board to 34 x 21" size.
• 9 take 1 cup soft butter and spread over surface.
• 10 in bowl, mix 2 cups brown sugar and 4 teas. cinnamon. sprinkle over top.
• 11 roll up very tightly. with knife, put a notch every 2".
• 12 cut with thread or knife.
• 13 place on lightly greased cookie sheet 2" apart. take hand and lightly press down on each roll. cover and let rise until double again.
• 14 bake at 350f for 15-20 minutes. remove when they start to turn golden.
• 15 don't over bake.
• 16 frost warm rolls with cream cheese frosting.
• 17 makes about 20 very large rolls.
• 18 to make frosting, mix all ingredients until smooth.

Creamy Rice Pudding

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 liter milk
• 300 ml cream
• 3 cinnamon sticks
• 1 lemon, zest of
• 1 ml salt
• 80 g plain rice
• 90 ml sugar
• 80 ml dark brown sugar
• cinnamon

Recipe

• 1 set aside about 1/2 cup of the milk.
• 2 heat the rest of the milk and cream and add the cinnamon sticks, rice, salt and lemon zest.
• 3 simmer gently, while stirring continuously, for 15 minutes.
• 4 then simmer, uncovered, at the same temperature, for about one hour, stirring occasionally.
• 5 add the sugar, stirring it in well, leave to simmer another 40 minutes until most of the liquid has been absorbed.
• 6 add some of the reserved milk is the mixture becomes too thick.
• 7 remove cinnamon sticks.
• 8 pour into separate pudding dishes, sprinkle with a little cinnamon powder and about 1 tablespoon dark brown sugar.
• 9 place under pre-heated grill until sugar bubbles.
• 10 serve with fresh cream or ice-cream.
• 11 also goes well with stewed fruit.

Lightened Butterscotch Pudding

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup whole milk, divided
• 2 1/2 tablespoons cornstarch
• 1 1/2 cups 2% low-fat milk
• 1 cup dark brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon kosher salt
• 2 large egg yolks
• 1 tablespoon butter, chilled

Recipe

• 1 whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
• 2 in a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
• 3 meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
• 4 gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
• 5 cook, stirring constantly, until mixture is thick, 1 minute.
• 6 remove from heat, add 1 tablespoon butter, and stir until the butter melts.
• 7 chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.

French Pudding

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 (12 ounce) box vanilla wafers
• 1/2 cup margarine
• 1 3/4 cups powdered sugar
• 2 eggs, beaten
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (8 ounce) carton whipping cream
• 2 tablespoons granulated sugar
• 1 cup chopped pecans

Recipe

• 1 line a 9x13-inch glass dish with vanilla wafers.
• 2 melt margarine in a saucepan; add powdered sugar.
• 3 beat eggs into margarine mixture gradually; pour over wafers.
• 4 spread pineapple over sauce.
• 5 whip cream and sweeten with granulated sugar to taste; spread over pineapple layer.
• 6 sprinkle with pecans; chill for several hours.

Nadine's Delicious Cinnamon Coffee Cake

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

Ingredients

• 1 (1 lb) boxed yellow cake mix
• water
• oil
• egg
• 1 (4 ounce) boxed vanilla pudding mix
• 1 cup brown sugar
• 2 -3 tablespoons cinnamon
• 1/4 cup butter
• 1/4 cup sugar

Recipe

• 1 .preheat oven to 350°f.
• 2 prepare cake batter according to pakage directions, adding pudding mix along with water, oil, and eggs.
• 3 grease and flour 13x9" pan.
• 4 pour half of the batter into pan.
• 5 in separate bowl,combine brown sugar and cinnamon, sprinkle 3/4 of mixture over the batter in the pan.
• 6 pour and spread the rest of the cake mix over the layer of cinnamon and brown sugar.
• 7 cut butter into remaining cinnamon and brown sugar mix, then add the sugar. sprinkle over top of cake batter.
• 8 bake for 1 hour.

Haupia (hawaiian Coconut Pudding)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 (14 1/2 ounce) cans light coconut milk
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1 teaspoon vanilla extract
• 1/2 cup sweetened flaked coconut (optional)
• 1 cup pineapple, diced (optional)

Recipe

• 1 lightly spray an 8x8-inch baking pan with cooking spray.
• 2 in a large saucepan, bring coconut milk to a gentle boil.
• 3 in a small mixing bowl, whisk sugar, cornstarch, water, and vanilla until smooth and lump free.
• 4 whisk cornstarch mixture into hot coconut milk. cook pudding pver medium heat, stirring very frequently with a silicone spatular or a wooden spoon for about 20 min, until pudding has thickened enough to pull away from sides of pan when it's being stirred. remove pan from heat and scrape pudding into prepared baking pan. let cool at room temperature for 10-15 min, then refrigerate until thoroughly chilled, at least 2 hours.
• 5 if desired, toast sweetened flaked coconut in a small skillet set over med-high heat. stir frequently and remove from heat when golden brown and fragrant, 2-5 minutes. set aside until ready to serve dessert.
• 6 to serve, cut chilled haupia into 12 squares using a sharp knife. lift individual squares onto dessert plates. if desired, top each square with diced pineaple and toasted coconut.

Mike And Charlie's Restaurant Babe's Delight

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter
• 1 cup pecans, chopped
• 1/4 cup flour
• 8 ounces cream cheese, softened
• 8 ounces cream, whipped
• 1 cup powdered sugar
• 1 (6 ounce) package instant chocolate pudding mix
• 3 cups milk, cold

Recipe

• 1 crust:.
• 2 mix the butter, pecans, and flour together with your hands and press the mixture into a baking dish.
• 3 bake at 350-degrees for 20 minutes. allow to cool.
• 4 filling:.
• 5 mix together the cream cheese, whipped cream, and powdered sugar, and spread it over the cooled crust.
• 6 topping:.
• 7 beat the instant pudding with the cold milk until thick (or use your favorite recipe for a cooked chocolate pudding as a substitute for the instant pudding).
• 8 spread it over the filling layer.
• 9 refrigerate and allow to set up for a couple of hours before serving.
• 10 put a spoonful of whipped cream on top of each piece before serving.

Blackberry Parfaits

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

Ingredients

• Servings: 4
• 1/4 cup blackberry all-fruit spread
• 2 tablespoons amaretto liqueur
• 1 1/2 teaspoons vanilla extract
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 pinch salt
• 2 1/4 cups low-fat milk (1 %)
• 1 large egg
• 1 teaspoon unsalted butter
• 1/4 teaspoon almond extract
• 2 cups about frozen blackberries, thawed

Recipe

• 1 whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
• 2 whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend.
• 3 gradually whisk in milk.
• 4 whisk in egg.
• 5 add butter.
• 6 whisk over medium heat until mixture comes to boil and thickens, about 6 minutes.
• 7 boil 1 minute longer, whisking constantly.
• 8 remove from heat.
• 9 whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
• 10 spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses.
• 11 top each with 4 blackberries, then with about 3 tablespoons hot pudding.
• 12 repeat layering twice more.
• 13 divide any remaining blackberries among glasses.
• 14 refrigerate until cold, about 3 hours. (blackberry parfaits can be prepared 1 day ahead. keep refrigerated.).
• 15 per serving: calories, 301; total fat, 5 g; saturated fat, 2 g; cholesterol, 88 mg.

Hasty Pudding

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

Ingredients

• Servings: 4
• 1 cup self raising flour
• 1/2 cup sugar
• 1/2 cup sultana (golden raisins)
• 1/2 cup milk (use low fat if you wish)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons golden syrup
• 2 cups boiling water

Recipe

• 1 mix together the first 3 ingredients in a medium casserole dish. add the milk and stir until blended.
• 2 stir the butter, syrup and water together and pour over.
• 3 bake at 180c (350f) for 30-40 minutes.
• 4 serve with cream or icecream.

Champagne Syllabub

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 284 ml heavy cream
• 4 tablespoons powdered sugar
• 200 ml champagne

Recipe

• 1 whip the cream and sugar together to soft peaks.
• 2 then whip in the champagne until you have a soft, spoonable mixture.
• 3 serve with macaroons if desired.

Hasty Pudding

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup cornmeal
• 1/2 cup water
• 2 1/2 cups water, boiling
• 1 1/2 teaspoons salt

Recipe

• 1 make a paste of the corn meal and cold water, stirring until there are no lumps and pour gradually into the boiling water.
• 2 stir until very thick.
• 3 place in a double boiler, cover and cook from 2 to 3 hours, stirring frequently.
• 4 serve hot with sugar and milk, with plenty of butter and salt as desired.

Farmhouse Caramel Dumpling Pudding

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

Ingredients

• 2 cups water
• 3/4 cup packed brown sugar
• 2 tablespoons butter
• 2 teaspoons vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1 pinch nutmeg
• 1 pinch salt
• 1/2 cup evaporated milk
• 3/4 cup packed brown sugar
• 1 cup raisins
• 1/2 cup chopped nuts
• ice cream (optional) or whipped cream (optional)

Recipe

• 1 preheat oven to 350; grease a 2-quart baking dish; set aside.
• 2 in a small saucepan over medium heat, bring water and brown sugar to a boil; remove from heat; stir in butter & vanilla until butter is melted; pour into prepared pan; set aside.
• 3 in a bowl, combine dry ingredients, and milk just until blended, then brown sugar.
• 4 fold in raisins and nuts; drop by spoon-ful over top of the sauce.
• 5 bake uncovered for 30 minutes (bubbly & golden brown).
• 6 spoon into serving dishes, top with whipped or ice cream.
• 7 variations: try subbing the raisins with snippets of dried apricots or cranberries.
• 8 use any combination of your favorite nuts: walnuts, pecans, cashews--yum!

Low-fat Boston Cream Pie

Total Time: 4 hrs 35 mins Preparation Time: 4 hrs Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1/2 cup sugar
• 1/4 cup extra-light vegetable oil spread (such as promise)
• 2/3 cup skim milk
• 2 teaspoons vanilla
• 1 package instant vanilla pudding
• 1 1/2 cups skim milk
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1 1/4 teaspoons cornstarch
• 1/3 cup skim milk
• 1/2 teaspoon vanilla

Recipe

• 1 heat oven to 350 degrees.
• 2 lightly grease or spray 8 or 9-inch cake pan.
• 3 mix flour, baking powder, and salt in small bowl.
• 4 in medium bowl, beat egg whites at medium speed until frothy.
• 5 gradually add 1/4 cup of the sugar, beating until stiff peaks form.
• 6 in large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
• 7 with mixer on low speed, alternately beat in flour mixture and milk until blended.
• 8 stir in vanilla and 1/3 of the egg mixture.
• 9 fold in remaining egg whites until no streaks remain.
• 10 pour into pan and bake 35 min.
• 11 ,or until toothpick inserted in center comes out clean.
• 12 cool in pan on wire rack 10 minutes.
• 13 turn out on rack to cool completely.
• 14 while cake is baking make filling and glaze.
• 15 filling: prepare pudding according to package directions, using the 1 1/2 cup milk.
• 16 refrigerate 30 minutes, or until thickened.
• 17 glaze: mix sugar, cocoa, and cornstarch in small saucepan.
• 18 stir in milk and bring to boil over medium heat.
• 19 cook 1 minutes, stirring constantly, or until slightly thickened.
• 20 refrigerate 20 minutes to cool.
• 21 to assemble cake: with serrated knife, cut cake in half horizontally.
• 22 place bottom layer, cut side up, on serving platter.
• 23 spread filling over top and top with remaining layer of cake, cut side down.
• 24 spread glaze over top, letting some of the glaze drip down sides.
• 25 chill 3 hours or until glaze sets.

Ice Cream Substitute

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 can rice pudding
• 1 can crushed pineapple
• 1 package dream whip (as directed on pkg)

Recipe

• 1 mix together and serve.

Low-fat Chocolate Raspberry Trifle

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs 15 mins

Ingredients

• Servings: 8
• 1 angel food cake (purchased or home made)
• 2 (3 1/2 ounce) boxes fat-free chocolate pudding
• 4 cups skim milk
• 2 cups fresh raspberries
• 1 (12 ounce) container fat-free whipped topping
• 1 ounce semisweet baking chocolate

Recipe

• 1 make pudding according to package directions, using skim milk, and set aside.
• 2 set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
• 3 cut or tear angel food cake into 2 inch chunks.
• 4 line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
• 5 top with 1/3 of remaining raspberries.
• 6 spoon 1/3 of whipped topping onto raspberries and cake.
• 7 repeat layers two more times.
• 8 grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
• 9 garnish with dollop of pudding and reserved raspberries.
• 10 refrigerate 4 hours for best flavor.

Creamy Rice Pudding With Cardamom And Almonds

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

Ingredients

• Servings: 4
• 1/2 cup short-grain rice
• 1 1/2 cups water
• 4 cups whole milk, divided (plus about 6 tablespoons more if serving cold)
• 1 pinch kosher salt
• 1/3 cup whole almond, chopped small
• 1/4 teaspoon ground cardamom
• 4 -5 tablespoons sugar
• 1/2 teaspoon rose water
• 2 -3 tablespoons sliced almonds, lightly toasted for garnish
• 1 -2 tablespoon dried cranberries, for garnish

Recipe

• 1 in a medium saucepan, combine rice and water and bring to a boil; cover and cook, over medium-low heat, for 5 minutes, stirring frequently.
• 2 uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.
• 3 add 3 1/2 cups milk and the salt and bring to a boil, over medium-high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring frequently, until rice is very soft, about 20 minutes.
• 4 stir in the remaining 1/2 cup milk, simmering on low heat and stirring; stir in the almonds and cardamom until pudding is thickened to your liking, about 5 minutes (you'll probably want the pudding creamy, not soupy or dry).
• 5 when the rice is cooked, add 4 tablespoons, or so, of sugar and cook 1 minute to dissolve the sugar; remove from heat and stir in the rosewater.serve hot or cold, garnished with toasted sliced almonds and dried cranberries.
• 6 if you are serving cold, cool it to room temperature, cover, and refrigerate (it will thicken as it cools); to serve, stir in a little more milk to achieve the consistency you want.

Easy Sticky-toffee Dessert

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

Ingredients

• Servings: 6
• 1/3 cup dark brown sugar, packed
• 1 cup self-rising flour, plus
• 2 tablespoons self-rising flour
• 1/2 cup whole milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 3/4 cup chopped rolled dates, plus
• 2 tablespoons chopped rolled dates (optional...i don't like dates, so i didn't use them)
• 3/4 cup dark brown sugar, packed
• 2 tablespoons unsalted butter, in little blobs
• 2 1/4 cups boiling water

Recipe

• 1 preheat oven to 375°f and butter a 1 1/2-quart capacity baking dish (i used a combo of pam and butter and it worked fine).
• 2 combine the sugar with the flour in a large bowl.
• 3 pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
• 4 fold in the dates then scrape into the prepared baking dish.
• 5 *don't worry if it doesn't look very full: it will do by the time it cooks*.
• 6 sprinkle the sugar for the sauce over the batter and dot with the butter.
• 7 pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
• 8 set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason i ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, remember that it thickens up when you take it out).
• 9 the top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
• 10 serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.

Peaches & Cream Cheesecake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 (153 g) package vanilla pudding mix (not instant)
• 6 tablespoons melted margarine
• 1 cup homogenized milk
• 2 eggs
• 2 (14 ounce) cans sweetened sliced peaches (reserve 1/2 cup of the juice)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup sugar
• 2 teaspoons cinnamon

Recipe

• 1 butter a 9 x 13 glass cake pan.
• 2 combine flour, baking powder, salt, vanilla pudding, melted margarine, milk and eggs.
• 3 beat for 2 minutes and spread into prepared pan.
• 4 drain the peaches and reserve 1/2 cup of the juice.
• 5 arrange the peaches over the batter.
• 6 beat together the 2 pkg of softened cream cheese and 1 cup sugar.
• 7 add 1/2 cup of peach juice and beat until mixed.
• 8 spread over top of the peaches.
• 9 combine 1/4 cup sugar and 2 teaspoons cinnamon.
• 10 sprinkle over top of the cream cheese mixture.
• 11 bake for 35- 40 minutes at 350.

Milch Reis (german Rice Pudding)

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups short or medium grained rice (uncooked)
• 4 cups water
• 1/2 tablespoon salt
• 4 cups milk (divided - 3 cups/1cup)
• 1/2-1 1/2 cup sugar (to taste)
• 1 1/2 tablespoons vanilla
• 2 eggs, room temperature
• 3 tablespoons butter

Recipe

• 1 bring rice, water and salt to boil. cover and reduce heat to low.
• 2 cook 20 minutes, until all water is absorbed.
• 3 add 3 cups milk, sugar and vanilla to rice.
• 4 simmer on low, stirring often, about 20 minutes, until most of milk is absorbed.
• 5 beat eggs until smooth, add 1 cup milk and beat until thoroughly combined.
• 6 slowly pour egg mixture into rice and continue cooking until desired consistency (about 5 minutes). remove from heat.
• 7 add butter and stir until butter is thoroughly melted and incorporated.
• 8 enjoy.

Frozen Toffee Crunch Pie

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 cups prepared vanilla pudding (made from cook and serve pudding mix)
• 2 tablespoons caramel syrup
• 1 (8 ounce) cool whip topping, thawed
• 4 chocolate-covered english toffee bars, crushed
• 1/3 cup caramel ice cream topping
• 1 (9 inch) prepared graham cracker crusts

Recipe

• 1 make vanilla pie filling per package directions; cool to room.
• 2 temperature, stirring occasionally.
• 3 fold whipped topping, caramel syrup and candy into cooled pie filling; set aside. spread ice cream topping on bottom of crust; top with pie filling mixture.
• 4 spread whipped topping over the top and top with chopped english toffee candy.
• 5 freeze four hours or until set. store leftovers in freezer.
• 6 before serving, let pie stand at room temperature for 15.
• 7 minutes or until pie can be easily cut.

Creamy Rice Pudding

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup whipping cream
• 3 cups whole milk
• 1/2 cup arborio rice
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 cup raisins
• 1/2 teaspoon cinnamon

Recipe

• 1 combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
• 2 over medium heat, bring the mixture to a boil, stirring frequently. once its boiling, turn the heat down to a simmer, and cover the pudding. stir occasionally. let this simmer for about 20 minutes.
• 3 after the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (i usually cook it another 15 minutes. i like how thick it gets with the extra cooking).
• 4 add the vanilla just before serving.

Ice Cream Sandwich Cake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 16
• 1 cup oreo cookies, chopped
• 1/2 cup milk
• 1 (4 ounce) box instant chocolate pudding mix
• 12 ounces cool whip
• 12 (3 3/4 ounce) ice cream sandwiches
• 2 tablespoons candy sprinkles

Recipe

• 1 coarsely chop cookies, set aside.
• 2 combine milk and pudding mix. immediately stir in half of the cool whip and cookies. set filling aside.
• 3 arrange six ice cream sandwiches side by side in a 9x13 inch pan. spread filling over sandwiches. top with remaining ice cream sandwiches. spread cool whip on sides and top.
• 4 top with sprinkles. freeze until ready to serve.

Low-fat Corn Pudding

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

Ingredients

• Servings: 8
• 2 cups uncooked corn kernels (from about 4 ears)
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup egg substitute (or 6 egg whites and 1 egg) or 8 egg whites (or 6 egg whites and 1 egg)
• 1 tablespoon reduced-fat butter or 1 tablespoon butter substitute, melted
• 1 cup fat-free evaporated milk

Recipe

• 1 preheat the oven to 350 degrees. have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath. boil a kettle of water.
• 2 combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.
• 3 in a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture. pour the pudding into the loaf pan and place the loaf pan inside the roasting pan. place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan. bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top. let it rest in the pan for at least 5 minutes before serving.

Oil Pastry (cholesterol Free)

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

Ingredients

• 2 cups flour
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 2/3 cup salad oil
• 3 tablespoons milk (any kind)
• 1 egg yolk (optional)
• 3 cups flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 cup salad oil
• 1/4 cup milk (any kind)

Recipe

• 1 mix dry ingredients together.
• 2 with fork, whip together the salad oil and skim milk.
• 3 pour over flour mixture.
• 4 mix with fork until all flour is dampened.
• 5 reserve about 1/3 of dough for top crust.
• 6 press remaining dough evenly against bottom and sides of pie plate.
• 7 fill with fruit filling.
• 8 for top crust, crumble reserved dough and sprinkle evenly over filling.
• 9 bake as directed in fruit pie recipe.
• 10 note: this is for an 8" pie.
• 11 i used all of it in a 9 1/2" pie pan and baked as a single pie crust for a pudding filling when cold.

Lightened Up Rich Chocolate Pudding

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

Ingredients

• Servings: 6
• 1 tablespoon stevia, liquid
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 ounces unsweetened chocolate, cut up
• 3 cups skim milk
• 1 1/2 teaspoons vanilla
• whipped cream, to garnish

Recipe

• 1 combine stevia, cornstarch, salt and chocolate in a medium bowl; gradually stir in milk.
• 2 cook 2 min in microwave, stirring after each time of cooking, until chocolate melts and mixture is thickening; remove from heat, and stir in vanilla.
• 3 pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
• 4 when ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
• 5 garnish with whipped cream if desired.
• 6 question about this recipe.

Ice Cream Sandwiches From Cake Mix

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

Ingredients

• 1 (18 1/4 ounce) package chocolate cake mix with pudding, in the mix
• 2 eggs
• 1/4 cup warm water
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 pint vanilla ice cream, softened
• decorative sugar or colored sprinkles

Recipe

• 1 preheat oven to 350 degrees f. light spray a 13x9-inch pan with nonstick cooking spray. line pan with aluminum foil and spray again.
• 2 beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. dough will be thick and sticky. spoon dough into prepared pan. cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
• 3 bake 20 minutes or until toothpick inserted into center comes out clean. cool in pan on wire rack.
• 4 cut the resultant cookie in half crosswise; remove one half from pan. spread ice cream evenly over cookie half remaining in pan. top with second half; use foil in pan to wrap up sanwich.
• 5 freeze at least 4 hours. cut into 8 equal pieces; dip cut ends in decoratie sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. wrap and freeze sandwiches until ready to serve.

Creamy Rice Pudding

Total Time: 1 hr 3 mins Preparation Time: 15 mins Cook Time: 48 mins

Ingredients

• Servings: 6
• 1/4 cup uncooked rice
• 2 cups milk
• 2 eggs, separated
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons sugar

Recipe

• 1 combine rice and milk on top of double boiler.
• 2 cook uncovered for 45 minutes or until rice is tender.
• 3 beat together egg yolks, 1/4 cup sugar and salt.
• 4 stir part of the of rice mixture into beaten yolks.
• 5 add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
• 6 remove from heat.
• 7 add vanilla.
• 8 beat egg whites until frothy.
• 9 add 2 t. sugar
• 10 beat until stiff.
• 11 fold egg whites into pudding.
• 12 chill.

Frozen Tubes In Yogurt Or Popsicle Or Juice Or Puree Or Pudding

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• yogurt
• fruit juice
• lemonade
• kool-aid (sugar or stevia or agave)
• fruit, puree
• basil, puree

Recipe

• 1 pull our about a 4 inch piece off a foodsaver roll.
• 2 seal one side.
• 3 leave 1 1/2 inches in center and seal the other side.
• 4 cut one end off and fill.
• 5 to fill consider using funnel, piping bag or a zip lock with a corner cut out.
• 6 once full, seal that end.
• 7 freeze.
• 8 take them out to enjoy at will.
• 9 be creative with what you put in these to freeze. review it below and i hope to see some great ideas.

Light Pineapple Pudding

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 (3 1/2 ounce) package instant vanilla pudding or 1 (3 1/2 ounce) package vegetarian instant vanilla pudding mix
• 1 (19 ounce) can crushed pineapple
• 1 cup plain low-fat yogurt

Recipe

• 1 if you buy your pineapple in metric-sized tins, you want the 540ml tin of crushed pineapple.
• 2 in a mixing bowl, whisk together pudding mix and undrained pineapple.
• 3 whisk in yogurt.
• 4 spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat).
• 5 these look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries.
• 6 if taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.

Champorado (chocolate Rice Pudding)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup sweet rice
• 2 1/2 cups water
• 1/2 cup unsweetened cocoa
• 1/2 cup granulated sugar
• 1/8 teaspoon vanilla extract
• sweetened condensed milk (optional)

Recipe

• 1 cook rice in a medium-size saucepan with water.
• 2 stir constantly.
• 3 when rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
• 4 add the balance of ingredients except milk.
• 5 serve in bowls with swirls of milk on top.

Creamy Rice Pudding With Caramelized Bananas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 3 cups milk
• 1 cup heavy cream
• 1 vanilla bean, split
• 3/4 cup sugar, plus 6 tbsp
• 1 pinch salt
• 1 cinnamon stick
• 1 pinch of freshly grated nutmeg
• 1/2 cup long-grain rice
• 2 large egg yolks
• 3 tablespoons unsalted butter
• 3 ripe but firm bananas
• 1 teaspoon fresh lemon juice

Recipe

• 1 in a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon and nutmeg. bring to a boil, then remove from heat and let steep, covered for 30 minutes.
• 2 bring a small saucepan of water to a boil; add rice and blanch for 1-2 minutes. drain, and set aside. remove vanilla bean and cinnamon stick from milk mixture. scrape seeds from bean, and stir them back into the mixture; discard the bean and cinnamon stick. stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly abosrbed, about 1 hour.
• 3 in a small bowl, whisk together egg yolks and remaining 2 cups milk. add to rice mixture, stirring well. cook over medium heat, stirring constantly, until thickened, 10-15 minutes. do not allow to boil. add 1 tablespoon butter, and stir until melted. remove pudding from heat; transfer to a bowl, and let cool slightly. chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. pudding will keep, refrigerated, for up to 3 days.
• 4 when ready to serve, cut bananas into 1/2-inch thick diagonal slices. melt remaining 2 tablespoons butter over medium heat in a heavy skillet. stir in remaining 3/4 cups sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2-3 minutes. transfer pudding to individual dishes, top with hot bananas, and serve immediately.

Creamy Rice Pudding Cake

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

Ingredients

• Servings: 8
• 4 cups half-and-half
• 2/3 cup arborio rice
• 1/2 cup packed light brown sugar
• 8 slices lemon zest, removed with a vegetable peeler
• 1/4 teaspoon ground coriander
• salt, a pinch
• 3 large eggs, lightly beaten
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup sugar
• 2 tablespoons water

Recipe

• 1 bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
• 2 decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
• 3 remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• 4 meanwhile, butter an 8 x1 â½ inch round cake pan.
• 5 heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
• 6 increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
• 7 boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
• 8 pour the caramel into the prepared pan; let stand until cooled and hardened.
• 9 position oven rack in the top third of the oven and preheat oven to 350â°.
• 10 pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
• 11 bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
• 12 cool completely on a wire rack.
• 13 run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
• 14 serve cut into wedges.

Creamy Rice Pudding

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

Ingredients

• Servings: 6
• 1/2 cup short-grain rice
• 1 cup boiling water
• 1/3 cup sugar
• 1 teaspoon cornstarch
• 1 pinch salt
• 4 cups milk
• 1 cup 18% table cream
• nutmeg
• 1/2 cup raisins
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 1 tablespoon cinnamon

Recipe

• 1 combine rice with boiling water in a medium-sized saucepan.
• 2 cover.
• 3 simmer gently 15 minutes or until water is absorbed.
• 4 combine sugar with cornstarch and salt.
• 5 whisk in 1 cup milk.
• 6 stir until smooth.
• 7 add sugar mixture along with remaining milk and cream to the saucepan with the rice.
• 8 combine well.
• 9 add nutmeg and raisins.
• 10 stirring steadily, bring to a slow boil.
• 11 cover, reduce heat to barest simmer, stir occasionally.
• 12 cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
• 13 beat egg yolks.
• 14 remove pudding from heat.
• 15 whisk a little of the pudding into the yolks.
• 16 add yolk mixture to rest of pudding.
• 17 cook 1 minute.
• 18 remove from heat again.
• 19 stir in vanilla and butter.
• 20 transfer to a serving bowl and sprinkle top with cinnamon.
• 21 serve hot or cold.

Cracker Cake

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• 28 ounces pie filling (wild berry, blueberry, cherry, etc)
• 450 g unsalted saltine crackers
• 1 liter cool whip
• 1 (6 ounce) box vanilla pudding mix or 2 (4 ounce) boxes vanilla pudding mix, made according to directions

Recipe

• 1 9" by 13" baking pan.
• 2 layer as follows:.
• 3 1/3 of the cool whip.
• 4 thin layer of crackers.
• 5 1/2 the pudding.
• 6 thin layer of crackers.
• 7 1/3 cool whip.
• 8 thin layer of crackers.
• 9 1/2 the pudding.
• 10 thin layer crackers.
• 11 1/3 cool whip.
• 12 pie filling.
• 13 cover, put in fridge and refrigerate for 24 hours. must leave for 24 hours so the crackers become soft.

Blackberry Trifle

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

Ingredients

• Servings: 8
• 12 french-style ladyfinger cookies
• 4 cups fresh blackberries
• 1 cup sugar
• 1/3 cup flour
• 1/3 cup orange juice
• 3 tablespoons brandy extract
• 6 almond macaroons, crushed
• 8 cups prepared vanilla pudding
• 4 cups whipped topping
• 1/2 cup toasted almond, slivered

Recipe

• 1 mix flour and sugar and stir gently through berries.
• 2 warm slightly.
• 3 arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
• 4 spread with blackberry mixture.
• 5 place second layer of ladyfingers on top.
• 6 mix orange juice and brandy extract.
• 7 pour over ladyfingers.
• 8 hand-crush macaroons and sprinkle over top.
• 9 cover with pudding.
• 10 allow to chill and set for 1 hour.
• 11 spread whipped topping over pudding.
• 12 decorate with toasted almonds.

Ice Cream Squares

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 15
• 2 cups crushed ritz crackers
• 2 tablespoons sugar
• 6 tablespoons margarine
• 2 (3 1/2 ounce) packages vanilla pudding mix
• 2 cups milk
• 1 quart vanilla ice cream
• whipped topping or cream
• 3 crushed heath candy bars

Recipe

• 1 combine cracker crumbs, sugar and butter.
• 2 pat into a 9x13 pan.
• 3 beat pudding mix, milk and ice cream until creamy.
• 4 place this mixture on crumb layer.
• 5 add whipped topping and top with crushed candy bars.
• 6 chill well and serve.

Cherry Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups fresh pitted dark sweet cherries
• 1/2 cup water, plus
• 1 tablespoon water
• 1 teaspoon cornstarch
• 3 -6 tablespoons light corn syrup
• 2 -3 teaspoons fresh lemon juice

Recipe

• 1 cook cherries in 1/2 cup of water in a medium saucepan over medium heat, till cherries are soft. shoiuld take about 10 minutes.
• 2 cool the mixture slightly and puree in a food processor, and put through a fine strainer, back into the saucepan.
• 3 whisk together the remaining 1 tablespoon of water and cornstarch in a small bowl. bring the cherry puree to a boil, whisk in the cornstarch mixture, and boil whisking constantly, until sauce thickens. whisk in the the light corn syrup and the lemon juice to taste. serve warm or cold. cool before putting in the fridge.
• 4 reheat gently.

Ginger Chile Creme Brulee

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 egg yolks
• 1/2 cup granulated sugar
• 2 cups heavy cream
• 2 tablespoons orange liqueur
• 2 tablespoons gingerroot, finely grated
• 2 serrano chili peppers, diced
• 1 dried habanero chiles or 1 ancho chili, seeded and powdered
• 1/4 cup granulated sugar

Recipe

• 1 in a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
• 2 add the cream, liqueur, gingerroot, and chiles.
• 3 place the mixture in the top of a double boiler over gently simmering water.
• 4 stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
• 5 remove the custard from heat and strain into a large, clean bowl.
• 6 the custard will thicken as it cools. chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
• 7 when ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. place in refrigerator and chill for a few minutes before serving.

Low-fat Bread Pudding

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

Ingredients

• Servings: 6
• 6 slices bread, cut into squares
• 1/2 cup raisins
• 2 cups rice milk
• 1/2 cup egg beaters egg substitute
• 4 tablespoons margarine
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Recipe

• 1 bring rice milk to almost a boil, add margarine, egg beaters, sugar and spices, stir.
• 2 put bread and raisins in a round casserole dish.
• 3 pour milk mixture over bread and raisins.
• 4 put dish into a glass pie dish filled with water.
• 5 bake at 350 degrees for about 45 minutes or until knife pulls out clean.
• 6 serve with whipped cream and/or put some maple syrup on top.

Creamy Rice Pudding

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 liter 2% milk
• 1/2 cup short-grain rice, i use arborio
• 1 cinnamon stick
• 4 slices lemon peel, yellow part only
• 1/3 cup caster sugar
• 1/2 cup light cream

Recipe

• 1 in a large saucepan bring milk to the boil.
• 2 add rice, cinnamon stick, lemon peel, sugar. lower the heat and let it gently simmer for 30min.
• 3 stir once in a while.
• 4 add light cream and keep cooking for 20min.
• 5 spoon into 4 bowls or glasses. cover with plastic wrap, refrigerate.

Low-fat Banana Cream Delight

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 small banana, sliced
• 2 sheets low-fat graham crackers, broken in small pieces
• 2 cups fat-free vanilla pudding (i use hunt's)
• 1 cup fat-free cool whip

Recipe

• 1 mix together banana slices, graham cracker pieces and vanilla pudding in a medium sized bowl.
• 2 scoop mixture evenly between 2 dessert dishes and top with cool whip.

Latin Flan

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

Ingredients

• Servings: 4
• 1/2 cup sugar
• 1 teaspoon lime juice
• 4 egg yolks
• 1 teaspoon vanilla essence
• 1 1/4 cups milk
• 1 can sweetened condensed milk
• 4 egg whites, beaten until frothy

Recipe

• 1 in a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed.
• 2 if the sugar is well coated this will stop the caramel from crystallising while you are making it.
• 3 with a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour.
• 4 pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly.
• 5 combine egg yolks, vanilla, milk and condensed milk in a bowl.
• 6 stir in the egg and mix until well blended.
• 7 pour into caramel-coated dish.
• 8 place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish.
• 9 bake in a preheated oven[350 deg f] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean.
• 10 chill several hours or overnight.
• 11 to serve, run a knife around the rim of the custard and invert it on a serving plate.
• 12 cut in wedges.

Last Try Banana Bread

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

Ingredients

• 2/3 cup oil
• 4 eggs
• 2 cups over-ripened bananas, mashed (about 4 large bananas)
• 2 cups flour
• 2 cups sugar
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 teaspoon salt
• 1 teaspoon baking soda

Recipe

• 1 thoroughly grease two loaf pans. preheat oven to 325 degrees.
• 2 mix oil, eggs, and bananas.
• 3 combine dry ingredients and add to banana mixture.
• 4 pour into pans and place on a cookie sheet for spillover. bake for about 1 hour.

Creamy Rice Pudding

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup boiling water
• 1/2 cup short-grain rice
• 5 cups milk
• 1/3 cup granulated sugar
• 1/2 cup raisins
• 1 teaspoon vanilla
• 1 teaspoon cornstarch
• 1 pinch salt
• 1 egg yolk
• 1 pinch nutmeg
• garnish with cinnamon, and
• cream, if so desired

Recipe

• 1 combine boiling water and uncooked rice in a large heavy saucepan.
• 2 cook over low heat approx 15 minutes covered until all the water is absorbed.
• 3 stir in 4 1/2 cups of the milk and slowly bring to a boil.
• 4 combining the last 1/2 cup milk, with the sugar, and cornstarch, stir til smooth.
• 5 add to the rice and milk mixture.
• 6 lower the heat low, low, simmer.
• 7 add the raisins, salt, and nutmeg.
• 8 stirring occasionally-- cover and keep on low low heat.
• 9 sometimes takes 1 1/4 hours, to 3 hours-- when this is cooked and thickened properly.
• 10 beat the egg yolk in a bowl with a small amount of the cooked pudding.
• 11 add to the rice into the pot and cook one more minute.
• 12 remove from heat.
• 13 add vanilla.
• 14 spoon into a large bowl or separate dishes.
• 15 garnish with cinnamon.
• 16 serve with cream.
• 17 this pudding is well worth the time in cooking, a little effort.

Chocolate Loaf

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

Ingredients

• 1 double layer chocolate cake mix
• 1 (106 g) box chocolate pudding
• 4 eggs
• 1 cup water
• 1/4 cup oil
• 1 tablespoon flour

Recipe

• 1 mix all ingredients together in large bowl, until all lumps are gone.
• 2 pour into 2 greased loaf pans and bake at 350 for 40 minutes.

Ice Cream Christmas Pudding

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 liter rich vanilla ice cream
• 1 liter caramel-swirl ice cream
• 1 1/2 cups mixed dried fruit
• 1 cup mixed glace fruit, chopped
• 1/2 cup whole almond, roasted & chopped (leave skins on)
• 1/2 cup hazelnuts, roasted & chopped
• 1 teaspoon ground cinnamon

Recipe

• 1 remove ice cream from the freezer and let sit for about 20 mins (weather depending). you need it to have a soft, folding consistency but not melted.
• 2 place both flavours into a large bowl and using a metal spoon fold in all remaining ingredients.
• 3 spoon mixture into a 2-litre (8-cup) mould. ring, fluted or other fancy tins are ideal. wrap tightly with plastic wrap and freeze for several hours or until firm.
• 4 cover a flat tray with plastic wrap and turn ice cream out of mould onto the tray. you may need to wrap a warm towel around it to loosen. wrap with plastic then freeze overnight.
• 5 remove from freezer 15 minutes prior to serving and place on serving plate. if using fresh fruit pile in centre of pudding.

Low-fat Chocolate Mousse In A Meringue Shell (pavlova)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 8 ounces cool whip free
• 1 (4 ounce) package fat free sugar-free instant chocolate fudge pudding mix
• 8 ounces skim milk
• 1/3 cup hersheys chocolate syrup

Recipe

• 1 meringue shell: preheat oven to 250 degrees. in a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
• 2 while using a mixer at med-high speed, add sugar, 1 t. at a time until all sugar is incorporated.
• 3 add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
• 4 spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
• 5 bake 250 degrees for 1 hour and 30 minutes. then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
• 6 filling: whisk chocolate syrup into milk, then blend the milk mixture into the pudding. whisk only about one minute; allow pudding to sit 5 minutes to thicken.
• 7 mound thickened filling into cooled pavlova shell; refrigerate 4 hours or until filling has set. if desired, garnish with chocolate curls to serve.