Chocolate Cream Frosting

Ingredients

• Servings: 3
• 2 (1 ounce) squares unsweetened chocolate, melted and cooled
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup heavy cream, whipped

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• blend the melted chocolate and milk. gradually mix in the water, vanilla, and pudding mix, and whisk until smooth. fold in the heavy cream. frost the cake immediately, and chill at least 30 minutes before serving.

simple christmas cake

Ingredients

• Servings: 1
• cooking spray
• 1 (18.25 ounce) package yellow cake mix with pudding (such as betty crocker®)
• 3 eggs
• 1/3 cup
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 cup
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup butter
• 1 teaspoon confectioners' sugar for sprinkling

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). spray a fluted tube pan (such as a bundt®) with cooking spray.
• place the cake mix, eggs, 1/3 cup of , 1/2 cup of water, and the vegetable oil into a large bowl. beat until smooth with an electric mixer on low speed, about 3 minutes.
• pour the batter into the prepared pan.
• bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. a toothpick inserted into the center of the cake should come out clean.
• while cake is baking, make the glaze. in a saucepan over medium heat, combine 1/4 cup of , 1/4 cup of water, sugar, and butter. stir and heat until all the sugar has dissolved and the butter is melted. turn off heat.
• remove the cake from the oven. while still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
• pour the glaze over the hot cake. allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
• line a jellyroll pan or large baking sheet with waxed paper. carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake the waxed paper. if desired, transfer cake to a serving platter.
• let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.

Caramel Apple Box Trifle

Ingredients

• Servings: 24
• 1 (18.25 ounce) package spice cake mix
• 3 (21 ounce) cans apple pie filling
• 3 eggs
• 3 tablespoons vegetable oil
• 5 cups milk
• 1/2 cup heavy cream
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 2 (3.4 ounce) packages instant butterscotch pudding mix
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 1/4 cups caramel ice cream topping, divided
• 1 cup finely chopped pecans, toasted, divided
• 2 (8 ounce) containers frozen whipped topping, thawed

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with parchment paper, and lightly grease the paper.
• beat spice cake mix, 1 can apple pie filling, eggs, and vegetable oil with an electric mixer on medium speed for 2 minutes in a large bowl.
• pour batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. slice in half horizontally to create two layers.
• whisk milk, cream, french vanilla pudding mix, butterscotch pudding mix, cinnamon, and nutmeg for 2 minutes in a large bowl. transfer to refrigerator to chill.
• place one layer of cake in the bottom of a large 8-quart rectangular plastic container. poke holes in the cake with a skewer or toothpick and pour 1 cup caramel ice cream topping over the top of the cake. sprinkle 1/3 cup pecans over the caramel and spread half of the pudding mixture on top.
• spoon 1 can apple pie filling over pudding mixture and spread 1 container whipped topping over the filling. place second cake layer on top of whipped topping and repeat the layering process.
• drizzle assembled trifle with remaining 1/4 cup caramel topping and sprinkle with remaining 1/3 cup pecans. refrigerate until serving.

Black Forest Angel Food Cake

Ingredients

• Servings: 2
• 1 (9 inch) angel food cake
• 2 (3.5 ounce) packages instant chocolate fudge pudding mix
• 1 (12 ounce) container frozen whipped topping (such as cool whip®), thawed
• 3 cups milk
• 1 1/2 teaspoons almond extract
• 1 (20 ounce) can cherry pie filling

Recipe

Preparation Time: 25 mins Ready Time: 55 mins


• use a long serrated knife to cut the angel food cake in half, width-wise. hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
• whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. pour pudding mixture evenly into the cake bowls.
• evenly spoon cherry pie filling around the top edge of each cake. chill cakes in refrigerator for 30 minutes before serving.

Turtles®

Ingredients

• Servings: 10
• 1/4 cup caramel ice cream topping
• 1 (6 ounce) ready-to-use graham cracker crumb crust
• 1/2 cup planters pecan pieces
• 2 (3.4 ounce) packages jell-o vanilla flavor instant pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided
• 2 tablespoons caramel ice cream topping
• 2 tablespoons planters pecan pieces

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• pour 1/4 cup caramel topping bottom of pie crust; sprinkle with 1/2 cup nuts.
• beat next 5 ingredients in large bowl with whisk until blended. stir in 1-1/2 cups cool whip; spoon into crust.
• refrigerate 1 hour. top with remaining cool whip, caramel topping and nuts just before serving.

Applesauce Bread Pudding

Ingredients

• Servings: 9
• 1 cup mott's® natural applesauce
• 1 cup 2% low-fat milk
• 2 large eggs
• 1/4 cup brown sugar
• 4 slices cinnamon raisin bread, cut into cubes
• streusel topping:
• 2/3 cup quick-cooking oats
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 350 degrees f. combine applesauce, milk, eggs and brown sugar in medium bowl. whisk until well combined.
• gently stir in bread cubes until well moistened. pour mixture into lightly greased 8x8-inch baking pan.
• mix quick-cooking oats, 3 tablespoons brown sugar and ground cinnamon until thoroughly combined and add to top of bread mixture.
• bake 30 minutes, or until toothpick inserted into center comes out clean. serve warm.

Cornbread Pudding

Ingredients

• Servings: 4
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can cream-style corn
• 1 (8 ounce) container sour cream
• 1 (8.5 ounce) package dry corn muffin mix
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch casserole dish.
• in the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
• bake in a preheated 350 degrees f (175 degrees c) oven for 90 minutes or until a toothpick comes out clean.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Lemon Chiffon Pudding

Ingredients

• Servings: 4
• 3 1/2 tablespoons all-purpose flour
• 2/3 cup sugar
• 2 tablespoons butter, softened
• 3 tablespoons lemon juice
• 2 egg yolks, beaten
• 2/3 cup milk
• 2 egg whites

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, stir together the flour and sugar until well blended. stir in butter until smooth. gradually beat in the egg yolks, lemon juice and milk. in a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. fold egg whites into the lemon mixture. transfer to a casserole dish.
• bake for 35 minutes in the preheated oven, or until set. serve warm or chilled.

Brown Rice Raisin Pudding

Ingredients

• Servings: 5
• 1 3/4 cups cooked brown rice
• 1 1/4 cups milk
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 1/4 teaspoon ground cinnamon
• 2/3 cup golden raisins
• 1/2 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 18 mins Ready Time: 48 mins


• stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. lower heat to medium-low.
• stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
• remove from heat and stir butter and vanilla extract into mixture.
• pour pudding into serving dish and garnish with nutmeg. allow to cool to room temperature before serving, about 20 minutes.

basil cake with balsamic strawberries

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup sour cream
• 1 (18.25 ounce) package white cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 tablespoons finely chopped fresh basil
• 2/3 cup balsamic vinegar
• 1/4 cup white sugar
• 1 pint fresh strawberries, hulled and quartered
• 1 teaspoon chopped fresh mint, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• generously grease a fluted tube pan (such as a bundt®).
• stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• pour batter into prepared pan.
• bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• let cake cool in pan for 20 minutes before inverting to turn cake out rack to cool completely.
• stir balsamic vinegar with sugar in a saucepan and place over medium heat. bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. remove from heat and cool syrup to room temperature.
• just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. sprinkle cake with fresh mint.

easy rhubarb pudding cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 5 cups chopped rhubarb
• 1 cup white sugar
• 1 teaspoon cinnamon
• 1 cup hot water

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. pour batter into prepared cake pan. top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.

tiramisu angel cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package angel food cake mix
• 1 1/4 cups water
• 1 (3.3 gram) packet instant coffee (such as starbucks via®)
• 3/4 cup water
• 3 tablespoons coffee-flavored liqueur
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup heavy cream
• 2 tablespoons butter, softened
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 1 (4 ounce) package cream cheese, softened
• 2 tablespoons heavy cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. change mixer speed to medium and beat 1 minute more.
• pour the batter into an ungreased 9x13-inch baking pan.
• bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
• remove cake from the oven, allow to cool completely, and remove from the pan. cut the cake horizontally into 2 layers. place 1 layer a serving platter to serve as the bottom of the cake; set the second layer aside.
• mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
• drizzle coffee liqueur over the bottom cake layer.
• beat 8 ounces cream cheese, 1/2 cup cream, butter, and french vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
• spread pudding mixture over the bottom cake layer.
• place the top cake layer the filling.
• beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
• spread the frosting over the top and sides of the cake. refrigerate leftovers.

Vanilla Layer Cake With Strawberries

Ingredients

• Servings: 1
• 1 (18.25 ounce) package golden vanilla cake mix
• 1 1/2 cups milk
• 3/4 cup vegetable oil
• 3 eggs
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 cup white sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 3 cups sliced strawberries

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour three 8-inch cake pans.
• beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. pour batter into prepared cake pans.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
• beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
• place 1 cake on a serving platter. spread frosting on top of the cake; top frosting with a layer of strawberries. place 1 cake atop strawberries. frost cake and top with a layer of strawberries. place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

Butterscotch Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2 eggs
• 1 1/2 cups butterscotch pudding
• 1 cup butterscotch chips
• 3 tablespoons white sugar
• 1/2 cup blanched slivered almonds

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
• combine the cake mix, eggs, and butterscotch pudding. spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
• bake at 350 degrees f (175 degrees c) for 20 minutes. enjoy!

's Easy Pineapple Cool Cake

Ingredients

• Servings: 1
• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (16 ounce) can crushed pineapple, drained, juice reserved

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch cake pans.
• beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. increase speed to medium until batter is smooth, about 2 minutes. pour batter into prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
• pour whipped topping into a bowl. fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
• place 1 cake on a cake plate or serving platter and poke cake several times with a fork. spoon 1/2 of the reserved pineapple juice over cake. cover top of cake layer with frosting, spreading to edges of cake.
• place remaining cake on top of frosted cake and poke top layer several times with a fork. pour remaining pineapple juice over cake. spread remaining frosting all over top and sides of cake. refrigerate until ready to serve.

mocha cake ii

Ingredients

• Servings: 1
• 30 anisette toasts (e.g. 2 packages of stella d'oro)
• 3/4 cup coffee flavored liqueur
• 3/4 cup water
• 2 (3.5 ounce) packages non-instant chocolate pudding mix
• 2 (3 ounce) packages non-instant vanilla pudding mix
• 6 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup slices

Recipe

• line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).
• mix liqueur and water together to make 1 1/2 cups of liquid. pour half that mixture over toasts, reserving remainder.
• prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. when vanilla pudding is done and still hot, pour over toasts. let cool slightly, then put the another layer of toasts on top of the vanilla pudding.
• pour the remaining liqueur mixture over toasts until they absorb all of it. prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. let cool, then refrigerate overnight. next day unmold from spring form pan, top with non-dairy topping and almonds.

Carlee's Celebrate Spring Cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package chocolate cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 2 cups milk
• 2 cups frozen whipped topping, thawed
• 1 tablespoon chocolate sprinkles
• 72 mini chocolate candy-coated easter eggs

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease 24 muffin cups or line with paper liners.
• place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
• fill prepared muffin cups 2/3 full with batter.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
• allow cupcakes to cool thoroughly.
• beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
• beat thawed whipped topping into pudding mixture to make a creamy filling.
• spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
• press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
• spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.

Strawberry Marble Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package marble cake mix
• 1 (3 ounce) package strawberry flavored jell-o®
• 1 cup boiling water
• 1 (1.3 ounce) envelope whipped topping mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 teaspoon vanilla extract

Recipe

• prepare and bake marble cake as directed on the box.
• poke holes in the cooled cake with a fork. dissolve the strawberry gelatin in 1 cup boiling water. pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
• combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. frost the cake, and serve. store any leftovers in the refrigerator.

Easy And Delicious Crusty Popovers

Ingredients

• Servings: 1
• 4 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 3 tablespoons butter, melted - divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). put 12-cup muffin tin in oven to preheat as well.
• beat eggs and milk together in a bowl with an electric hand mixer. add flour and salt; continue beating into smooth batter.
• put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. quickly divide batter among prepared cups.
• bake until popovers are risen well and browned, 30 to 35 minutes. do not open the oven during baking.

Chocolate Chia Seed Pudding

Ingredients

• Servings: 1
• 2 tablespoons cocoa powder
• 2 tablespoons brown sugar
• 1 teaspoon hazelnut flavor instant coffee powder (optional)
• 1/4 cup chia seeds
• 1 cup milk
• 2 teaspoons honey, or to taste

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. fold chia seeds into the mixture. pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. repeat resting and stirring a few times over the course of 20 minutes.
• cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• drizzle honey over the pudding to serve.

Baked Figgy Pudding

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 2 eggs
• 1 cup molasses
• 2 cups dried figs, stems removed
• 1/2 teaspoon lemon zest
• 1 cup buttermilk
• 1/2 cup chopped walnuts
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
• beat butter in a bowl with an electric mixer until fluffy. add eggs and molasses to the butter; beat until smooth. add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
• blend the flour mixture into the batter until combined and pour into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.

Grandma's Corn Pudding

Ingredients

• Servings: 8
• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style corn

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 2 quart casserole dish.
• in a large bowl, lightly beat eggs. add melted butter, sugar, and milk. whisk in cornstarch. stir in corn and creamed corn. blend well. pour mixture into prepared casserole dish.
• bake for 1 hour.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

For Dieters

Ingredients

• Servings: 6
• 1 (15 ounce) can pumpkin puree
• 1/2 cup skim milk
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 teaspoon spice
• 1 (8 ounce) container fat free frozen whipped topping

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, mix together the pumpkin, milk, and instant pudding mix. stir in the spice, and fold in half of the whipped topping.
• pour into an 8-inch pie plate, and spread remaining whipped topping over the top. chill for 1 hour, or until set.

mommy's banana suzy q's

Ingredients

• Servings: 18
• 1 (18.25 ounce) package banana cake mix
• 1 (3.5 ounce) package instant banana pudding mix
• 3/4 cup vegetable oil
• 4 eggs
• 3/4 cup water
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a medium bowl, stir together the cake mix and instant pudding. add eggs, oil and water, mix until smooth. pour into the prepared pan.
• bake for 30 to 35 minutes in the preheated oven, set aside to cool. prepare filling using the second set of ingredients.
• in a small saucepan, stir together the flour and milk, and cook over medium heat until boiling. stir over heat until thick, about 2 minutes. remove from heat and set aside to cool. in a medium bowl, cream butter, shortening, sugar and vanilla until light and fluffy. gradually beat in the flour mixture at high speed. invert cooled cake a tray. split into two layers horizontally, and fill with the frosting. replace top layer and cut into 3x2 inch rectangles. these keep better if individually wrapped.

Chocolate Banana Pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 1/4 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup heavy whipping cream
• 1/2 cup white sugar
• 2 large bananas, sliced
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup chopped pecans

Recipe

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


• knead together the pie dough and the 1/4 cup finely chopped pecans. line 9 inch pie pan with the pecan dough; bake at 350 degrees f (175 degrees c) for 15-20 minutes. let cool.
• beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
• prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. set aside.
• whip the cream with 1/2 cup sugar. spread half of the whipped cream over the cream cheese in the shell. lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. spread the other half of the whipped cream over the bananas. sprinkle with chopped pecans, and refrigerate at least 3 hours before serving.

Plum Pudding Ii

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/3 cup brown sugar
• 1 cup milk
• 12 dates, pitted and chopped
• 1/2 cup raisins
• 1/4 cup dried currants
• 1/4 cup candied mixed fruit peel, chopped
• 1 orange, zested
• 1 teaspoon baking soda
• 1 cup self-rising flour
• 2 teaspoons ground cinnamon
• 1 pinch salt

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• well grease a pudding mold.
• in a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. remove from heat and stir in baking soda. sift in the flour, cinnamon and salt; mix gently until blended. pour into prepared pudding mold.
• cover with a double layer of greased wax paper and steam for 2 hours.

pumpkin cheesecake i

Ingredients

• Servings: 15
• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 5 cups frozen whipped topping, thawed
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1/2 cup milk
• 3 cups pumpkin puree
• 4 teaspoons spice
• 1/2 cup chopped pecans (optional)

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. beat until thoroughly combined. press mixture into a 9x13 inch baking dish.
• bake in preheated oven for 15 minutes. set aside to cool.
• in a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. beat until smooth. spread evenly over cooled crust.
• in a large mixing bowl combine pudding, milk, pumpkin puree, spice, and 2 more cups of whipped topping. stir until thoroughly combined. spoon mixture over cream cheese layer. top with remaining 1 cup of whipped topping. sprinkle with 1/2 cup chopped pecans if desired. chill at least 1 hour before serving.

death by chocolate iv

Ingredients

• Servings: 18
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup chocolate syrup
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 8 (1.4 ounce) bars chocolate covered toffee bars, chopped
• 1 (16 ounce) package frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• bake cake in 9x13 inch pan according to the manufacturers instructions. while the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
• when the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake. using a fork, crumble the cake into small pieces. in a large clear bowl, put a layer of cake on the bottom, then cover with a layer of pudding. then spread a layer of whipped topping, then sprinkle some of the crushed candy bars. repeat the layers to the top of the bowl, ending with toffee bar pieces on top. refrigerate until serving time.

Old Fashioned Carrot Pudding

Ingredients

• Servings: 12
• 1/2 cup shortening
• 1 cup white sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup grated carrots
• 1 cup raisins
• 1 cup chopped walnuts
• 3/4 cup white sugar
• 1 1/2 teaspoons cornstarch
• 1 pinch salt
• 1 1/4 cups hot water
• 3 1/2 teaspoons butter
• 3 1/2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• in a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. the mixture will be dry. stir in the carrots, raisins and chopped walnuts. pour into a well-greased pudding mold or coffee can. cover the top with aluminum foil.
• place the pudding mold into a large kettle or dutch oven filled with 2 inches of water. cover the pan, and bring to a simmer. allow the pudding to steam for 4 to 4 1/2 hours over low heat. remove from the mold. serve with warm lemon sauce.
• to make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. stir in hot water, butter, lemon juice and vanilla. cook over medium heat until thickened. serve warm over the pudding.

pudding chocolate chippers

Ingredients

• Servings: 6
• 1 cup shortening
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl cream the shortening with the white and brown sugars. stir in the instant vanilla pudding mix. lightly beat the eggs then add them to the creamed mixture. mix well.
• sift the flour, baking soda and salt together. add the flour mixture to the egg mixture. mix until combined. stir in the chocolate chips. drop teaspoonfuls of the dough ungreased cookie sheets about 2 inches apart.
• bake at 350 degrees f (175 degrees c) for 10 to 12 minutes or until done.

Nanny's Steamed Cranberry Pudding

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup milk
• 1 egg
• 2 tablespoons butter
• 2 cups cranberries
• 1/4 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. stir in the milk, egg, and butter until well blended. toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. place the lid on the outer pot, and cover with aluminum foil. turn the heat to medium-high, and steam for 2 hours. add more water if necessary after the first hour.
• for the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. cook and stir occasionally until the mixture comes to a full boil. boil for 1 minute, then remove from heat and stir in the vanilla. refrigerate until chilled, then beat with an electric mixer until smooth.
• serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

butterscotch monkey bread

Ingredients

• Servings: 1
• 22 frozen dinner rolls
• 1/2 cup margarine, cut into pieces
• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon, or to taste
• 3/4 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins


• arrange dinner rolls in a tube pan. scatter margarine pieces evenly over rolls.
• mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. place a towel over tube pan and all dough to rise overnight.
• preheat oven to 350 degrees f (175 degrees c). pour milk over risen dough, allowing milk to seep through any gaps.
• bake in preheated oven until golden brown, 20 to 23 minutes. allow bread to rest for 5 minutes. invert pan a baking sheet or large plate to serve.

Orange Cream Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package orange cake mix
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 cup hot water
• 1/2 cup cold water
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract

Recipe

• mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. let cake cool and poke holes in cake 1 inch apart with a fork.
• mix the gelatin with the hot water and then add the cold water. pour evenly over the cooled cake.
• combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. beat until thoroughly mixed and thickened. spread evenly over the cake. refrigerate cake for 1 hour before serving.

Lemonade Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 3/4 cup water
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1/2 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch tube pan.
• combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. mix until smooth. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. remove from oven and prick cake all over with a fork. immediately pour lemonade glaze over top of cake. let cake stand in pan until cool.
• to make lemonade glaze: combine the thawed frozen lemonade and the white sugar. mix thoroughly and pour over still warm cake.

Cinnamon Pudding Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• 1 cup milk
• 1 3/4 cups packed brown sugar
• 1 1/2 cups water
• 2 tablespoons butter
• 1/2 cup chopped walnuts
• 3/4 cup apple - peeled, cored, and chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease the bottom of a 9 inch square baking dish.
• in a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. make a well in the center and pour in the milk. mix well and pour into prepared pan.
• in a saucepan, combine brown sugar, water and butter. bring to a boil and pour over batter in the pan. sprinkle top with nuts and chopped apples.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. serve warm.

Pie I

Ingredients

• Servings: 1
• 18 cinnamon graham crackers
• 1/8 cup white sugar
• 6 tablespoons butter
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 cup frozen whipped topping, thawed
• 1 (3 ounce) package peach flavored jell-o® mix
• 1 (3 ounce) package non-instant vanilla pudding mix
• 1 1/4 cups water
• 1 (16 ounce) can sliced cling peaches, drained

Recipe

• place graham crackers in a plastic bag, and seal. using a rolling pin or a hammer, crush into fine crumbs. combine crumbs and sugar. stir in melted butter or margarine. press mixture over bottom and up sides of a 9 inch pie pan.
• bake at 375 degrees f (190 degrees c) for 6 to 9 minutes, or until edges are brown.
• beat together cream cheese and sugar in a medium-size bowl until well mixed. stir in whipped topping. spread mixture evenly into crust. arrange fruit in an attractive pattern over the top of pie.
• stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. place over medium-low heat; stir constantly until mixture comes to boil. let cool 5 minutes. spoon gelatin mixture over fruit. refrigerate 4 hours, or until set.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

banana pie

Ingredients

• Servings: 10
• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• 5 bananas
• 1 (3 ounce) package cream cheese, softened
• 2 (3.5 ounce) packages instant banana pudding mix
• 3 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 bananas, sliced (optional)
• 1 tablespoon lemon juice (optional)

Recipe

• in a medium bowl, mix graham cracker crumbs and sugar. stir in melted butter. mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
• cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. reserve remaining banana slices.
• in a large mixing bowl, whip cream cheese until fluffy. add pudding mix and whip mixture until smooth. add milk and mix until all ingredients are thoroughly combined. pour mixture over layer of bananas.
• make another layer of banana slices on top of pudding layer. cover bananas with whipped topping. refrigerate at least 3 hours before serving. if using banana slices for garnish, toss with lemon juice to prevent browning.

Karrie's Yorkshire Pudding

Ingredients

• Servings: 4
• 3 tablespoons shortening
• 1 1/4 cups all-purpose flour
• 2 cups low-fat milk
• 4 eggs

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). spread shortening into a 9x13 inch baking pan and place on center rack in oven.
• in a medium bowl, mix flour and 1 cup milk until a smooth paste is formed. whisk in eggs one at a time, mixing thoroughly after each addition. whisk in remaining 1 cup milk.
• as soon as shortening in oven has begun to smoke, remove pan from oven and pour in batter. bake in preheated oven for 20 minutes, until golden brown and fluffy. remove and allow to sit 5 minutes. slice and serve immediately.

Bread Pudding With Whiskey Sauce

Ingredients

• Servings: 8
• 2 eggs, beaten
• 3 tablespoons butter, melted
• 2 tablespoons vanilla extract
• 2 1/2 cups milk
• 1/4 cup white sugar
• 1 (1 pound) loaf french bread, cut into 1 inch cubes
• 1 cup chopped pecans
• 1/2 cup white sugar
• 1/2 cup butter
• 1/2 cup heavy cream
• 1/4 cup whiskey

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a 9x13 inch pan.
• in a large bowl, stir together eggs, butter, vanilla and milk. gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• place bread cubes in bottom of prepared pan. pour liquid over bread, fully saturating all bread. sprinkle pecans on top.
• bake in preheated oven for 60 minutes, until golden. meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. warm over low heat, stirring constantly, until sauce is gently boiling. pour sauce over baked bread pudding and serve.

puerto rican breakfast custard

Ingredients

• Servings: 2
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 tablespoons white sugar
• 1/8 teaspoon ground cinnamon
• 2 cups whole milk

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. stir in the milk to evenly blend ingredients, and set over medium-high heat. continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. it is important to stir the entire time, or the custard can easily burn or clump. the custard will continue to thicken as it cools. spoon into bowls to serve.

Arroz Con Leche

Ingredients

• Servings: 10
• 2 1/4 cups water
• 1 1/2 cups short grain rice
• 1 (1/4 inch x 3 inch) strip lime peel
• 1/2 cup water
• 1 cinnamon stick
• 2 tablespoons anise seed, crushed
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can condensed milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup raisins (optional)

Recipe

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


• combine 2 1/4 cups of water, rice, and lime peel in a saucepan. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
• while the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. bring mixture to a low boil for 3 minutes, then remove saucepan from stove. strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
• after rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. mix in the cinnamon and anise-flavored water, vanilla, and salt. add raisins, if desired. continue to stir until the mixture thickens, about 7 to 10 minutes.
• if the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. when pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. store in the refrigerator until ready to serve.

galaktoboureko

Ingredients

• Servings: 15
• 6 cups whole milk
• 1 cup semolina flour
• 3 1/2 tablespoons cornstarch
• 1 cup white sugar
• 1/4 teaspoon salt
• 6 eggs
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3/4 cup butter, melted
• 12 sheets phyllo dough
• 1 cup water
• 1 cup white sugar

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• pour milk into a large saucepan, and bring to a boil over medium heat. in a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. when milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. cook, stirring constantly until the mixture thickens and comes to a full boil. remove from heat, and set aside. keep warm.
• in a large bowl, beat eggs with an electric mixer at high speed. add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. stir in vanilla.
• fold the whipped eggs into the hot semolina mixture. partially cover the pan, and set aside to cool.
• preheat the oven to 350 degrees f (175 degrees c).
• butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
• bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. in a small saucepan, stir together the remaining cup of sugar and water. bring to a boil. when the galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. cool completely before cutting and serving. store in the refrigerator.

Instant Millionaire Pie For Diabetics

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 cup cold milk
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup chopped pecans

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, whisk together pudding mix and milk. fold in pineapple, whipped topping, and pecans. pour mixture into prepared crust. chill at least 2 hours before serving.

My Potato Pudding

Ingredients

• Servings: 16
• 6 medium potatoes, peeled
• 7 eggs
• 2 tablespoons vegetable oil
• 1 onion, grated
• 1/3 cup matzo meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). generously grease two 8 inch square baking dishes.
• shred the potatoes and place them in a bowl of cold water to prevent discoloration. in a large bowl, beat the eggs and 2 tablespoons of oil together. stir in the onion. drain the potatoes, and stir them into the egg mixture as well. gradually mix in the matzo meal and baking powder. season with salt and pepper. divide the mixture between the two prepared pans, and spread evenly. drizzle or brush remaining oil over the top.
• bake for 1 hour in the preheated oven, or until nicely browned. serve hot or cold.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Karrie's Yorkshire Pudding

Ingredients

• Servings: 4
• 3 tablespoons shortening
• 1 1/4 cups all-purpose flour
• 2 cups low-fat milk
• 4 eggs

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). spread shortening into a 9x13 inch baking pan and place on center rack in oven.
• in a medium bowl, mix flour and 1 cup milk until a smooth paste is formed. whisk in eggs one at a time, mixing thoroughly after each addition. whisk in remaining 1 cup milk.
• as soon as shortening in oven has begun to smoke, remove pan from oven and pour in batter. bake in preheated oven for 20 minutes, until golden brown and fluffy. remove and allow to sit 5 minutes. slice and serve immediately.

eggnog pudding

Ingredients

• Servings: 6
• 1 (5.1 ounce) package instant vanilla pudding mix
• 4 dashes ground cinnamon
• 2 dashes ground nutmeg
• 2 dashes ground cloves
• 1 pinch ground ginger
• 3 cups cold milk

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• mix dry pudding mix in a bowl with cinnamon, nutmeg, cloves, and ginger until well blended. whisk in milk, stirring 2 minutes, or until no lumps remain.
• pour pudding into serving dishes and refrigerate 2 hours, or until set.

Wheat Salad

Ingredients

• Servings: 10
• 1 1/2 cups whole wheat berries
• 1 (8 ounce) package cream cheese, softened
• 1 (15.25 ounce) can crushed pineapple in juice, drained
• 2 tablespoons lemon juice
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) tub frozen whipped topping, thawed

Recipe

Cook Time: 5 hrs

Ready Time: 10 hrs


• soak wheat berries in a bowl of water for at least 5 hours or overnight. drain and place in a slow cooker with enough water to cover by one inch. cover, and cook on low setting for 5 to 6 hours, until tender. add more water if needed. when tender, drain, and rinse under cold water to chill.
• in a large bowl, stir together the cream cheese, pineapple and lemon juice. stir in the dry pudding mix until smooth. stir in the wheat berries until evenly coated. fold in whipped topping just before serving. refrigerate any leftovers.

Joey's Bread Pudding

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 (1 pound) loaf sliced white bread, toasted
• 12 eggs
• 3 tablespoons vanilla extract
• 5 cups half-and-half cream
• 3 cups white sugar
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• butter each slice of bread on both sides. tear buttered bread into little pieces, and put into a very large mixing bowl.
• beat eggs with vanilla, and then pour over bread. stir in half-and-half and sugar. pour into a 9x13 inch baking dish. sprinkle the cinnamon and nutmeg over the top.
• bake uncovered in the preheated oven for 55 to 60 minutes. remove from oven, and cool. serve hot or cold.

Traditional Potato Kugel

Ingredients

• Servings: 1
• 12 potatoes, peeled and grated
• 1 zucchini, peeled and grated
• 1 carrot, peeled and grated
• 2 onions, peeled and grated
• 6 eggs
• 2/3 cup all-purpose flour
• 1/2 cup canola oil
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• drain any excess liquid from grated potatoes, zucchini, carrot, and onions, then place vegetables in a large bowl.
• mix eggs, flour, canola oil, salt, and black pepper into the potato mixture until well blended; pour mixture into a 9x13-inch baking dish.
• bake in the preheated oven until lightly brown and crisp, about 1 hour.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Angel Cake Surprise

Ingredients

• Servings: 1
• 1 (10 inch tube pan) angel food cake
• 1 (3 ounce) package strawberry flavored jell-o®
• 1 (15 ounce) can sliced peaches
• 3 bananas
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple, drained

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• break angel food or pound cake into bite size pieces. put into a 9x13 inch pan (preferably glass).
• dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. drain the peaches and pour the juice over the gelatin in the pan. slice bananas on top of gelatin. arrange peach slices on top of banana slices. if desired, add crushed pineapple.
• prepare instant pudding according to instructions on box and spread evenly over fruit.
• spread whipped topping on top of the pudding. try to keep the layers separate.
• refrigerate at least 2 hours before serving.

fabulous orange cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups sour cream
• 2 eggs
• 1/4 cup vegetable oil
• 1/4 cup orange liqueur
• 1 cup white chocolate chips
• 1/8 cup confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f(175 degrees c). grease a 9 inch bundt pan.
• in a medium bowl, stir together the cake mix and pudding mix. add the sour cream, eggs, oil and orange liqueur. mix until smooth and well blended, then fold in the white chocolate chips. pour the mixture into the prepared pan.
• bake for 1 hour in the preheated oven, until cake springs back to the touch. allow cake to cool for 10 minutes in the pan, then turn out a wire rack to cool completely. when cake is cool, dust with confectioners' sugar and serve.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Capidotada (mexican Bread Pudding)

Ingredients

• Servings: 8
• 2 cups water
• 3 (3 inch) cinnamon sticks
• 2 cups white sugar
• 2 cups vegetable oil for frying
• 1 (1 pound) loaf french bread, cut into 1/2 inch thick slices
• 1 cup raisins
• 1 cup chopped pecans
• 1 small onion, finely chopped
• 6 ounces sliced mild cheddar cheese

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. remove cinnamon sticks and reserve the water.
• heat the vegetable oil in a large skillet to 350 degrees f (175 degrees c). fry the slices of french bread in oil until light brown, turning if necessary, about 1 minute per side. remove toasted bread from the oil and place on paper towels to drain.
• arrange half of the toasted bread in a single layer in the greased casserole dish. sprinkle bread with half of the raisins, pecans, and onion. arrange a layer of cheddar cheese on top. repeat with another layer of bread, raisins, pecans, onions, and cheese.
• slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. do not allow the dish to overflow.
• cover dish with aluminum foil and place in the center of the preheated oven. bake until lightly browned and puffed, about 30 minutes. remove from oven and allow to rest for 15 minutes before serving.

pear bread pudding

Ingredients

• Servings: 12
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 8 eggs
• 1 cup white sugar
• 1 cup half-and-half cream
• 1 teaspoon vanilla extract
• 1/4 cup pear
• 1/2 teaspoon salt
• 2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
• 4 pears - peeled, cored and sliced
• 2 cups heavy cream
• 1 pinch ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat the oven to 400 degrees f (200 degrees c).
• in a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. set aside.
• in a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear and salt.
• line the bottom of a 9x13 inch baking dish with a layer of bread. top with a layer of pear. pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. sprinkle with some of the crumb topping. repeat layers until you are out of ingredients, ending with the crumb topping on top. press down on the layers as needed to help them absorb the liquid. cover the pan with parchment paper then seal with aluminum foil. place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
• place the pudding a larger pan or cookie sheet with sides. pour boiling water into the bottom pan until it is half way full.
• bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees f (175 degrees c) and continue baking for 25 minutes. pudding is done when a knife inserted into the center comes out clean.

mississippi mud pie i

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup butter, softened
• 1 (12 ounce) container frozen whipped topping, thawed
• 3/4 cup white sugar
• 8 ounces cream cheese, softened
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 3 cups milk

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. press firmly in bottom of 9x13 inch pan.
• blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. spread mixture on top of crust.
• whip together the puddings and milk and spread on top of cream cheese mixture. top with remaining whipped topping.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Rice Pudding In A Slow Cooker

Ingredients

• Servings: 8
• 1 cup uncooked glutinous white rice
• 1 cup white sugar
• 2 (12 fluid ounce) cans evaporated milk
• 1 teaspoon vanilla extract
• 1 ounce cinnamon stick
• 1 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• place the rice, sugar, evaporated milk, vanilla, cinnamon stick, and nutmeg into a slow cooker. cover, and cook on low for 1 1/2 hours, stirring occasionally. remove cinnamon stick, and serve warm.

Easy Layered Delight

Ingredients

• Servings: 9
• 14 whole graham crackers
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 cups cold milk
• 1 cup thawed whipped topping
• 1 (12 ounce) can cherry pie filling

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. spread half of the pudding mixture over graham crackers. place another layer of graham crackers on top. spread remaining pudding mixture over crackers. add another layer of crackers. then spread cherry pie filling over the top. cover, and refrigerate 3 hours.

Orange Tapioca Salad

Ingredients

• Servings: 8
• 3 cups water
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3 ounce) package instant tapioca pudding mix
• 1 (15 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) tub frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 50 mins


• bring the water to a boil in a large saucepan. whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. return to a boil and cook for 1 minute, stirring constantly. remove from the heat and allow to cool completely. fold in mandarin oranges, pineapple and whipped topping. transfer to a serving bowl and refrigerate for at least 2 hours. fluff the top using a spoon before serving.

kraft® triple-layer lemon pie

Ingredients

• Servings: 8
• 2 (3.4 ounce) packages jell-o lemon flavor instant pudding
• 2 cups cold milk
• 1 tablespoon lemon juice
• 1 (6 ounce) honey maid graham pie crust
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• beat pudding mixes, milk and juice with whisk 2 min. (mixture will be thick.) spread 1-1/2 cups bottom of crust.
• whisk 1/2 the cool whip into remaining pudding mixture; spread over pudding layer in crust. top with remaining cool whip.
• refrigerate 3 hours or until set.

Chocolate Almond Pudding

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/3 cup baking cocoa
• 2 tablespoons cornstarch
• 2 cups milk
• 1 egg, beaten
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract

Recipe

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


• in a medium saucepan, stir together the sugar, cocoa and cornstarch. gradually whisk in milk and egg. stirring constantly, bring to a boil over medium heat, and cook until thickened. remove from heat, and quickly stir in the vanilla and almond extracts. garnish as desired, and serve warm.

Canadian Maple Rice Pudding

Ingredients

• Servings: 5
• 3/4 cup uncooked short-grain white rice
• 1 1/2 cups water
• 2 cups 2% milk
• 1 teaspoon maple flavored extract
• 1/2 cup white sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• combine the rice and water in a saucepan over medium heat. bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. stir in the remaining milk, nutmeg, cinnamon, cloves and butter. cook stirring over low heat for another 5 minutes. pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. this can be served cold also.

nilla® sand cups

Ingredients

• Servings: 8
• 1 quart cold milk
• 2 pkg. (4 serving size) jell-o vanilla flavor instant pudding & pie filling
• 32 nilla wafers, finely crushed, divided
• 8 paper or plastic cups (6 to 7 oz.)
• 8 worm-shaped chewy fruit snacks

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• pour milk into large bowl. add dry pudding mixes. beat with wire whisk 2 minutes or until well blended. let stand 5 minutes.
• place 1 tablespoon of the wafer crumbs in bottom of each cup; cover evenly with pudding. top with remaining crumbs.
• refrigerate 1 hour or until ready to serve. garnish each cup with a fruit snack before serving.