Other recipes in this category
  • Christopher
    1 pkg. reg. chocolate pudding
    2 1/2 c. milk
    2 tbsp. sugar
    1 (8 oz.) pkg. cream cheese
    1 pie shell
    Cook pudding milk and sugar to a boil. Pour hot mixture over cream cheese and mix well. Pour into baked pie shell. Refrigerate 2 hours.
  • Chocolate Chip Pudding Cookies
    3 1/3 c. flour
    1 1/2 tsp. baking soda
    1 1/2 c. butter softened
    1 c. brown sugar firmly packed
    1/2 c. granulated sugar
    1 lg. vanilla or chocolate instant
    pudding
    1 1/2 tsp. vanilla
    3 eggs
    1 (12 oz.) pkg. chocolate chips
    1 1/2 c. nuts chopped (optional)
    Mix flour with soda. Combine butter sugars pudding mix and vanilla in a large bowl. Beat until creamy. Beat in eggs. Gradually add flour mix. Stir in chips and nuts. (Batter will be stiff.) Drop by spoonfuls onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Batter may be frozen to use half now and half later.
  • Pineapple & Pudding Cake
    Angel food cake or leftover cake
    1 pkg. instant pudding any flavor
    1 lg. can crushed pineapple drained
    1 tub of Cool Whip
    Break cake into pieces to cover bottom of pan. Make pudding and pour over cake. Put drained pineapple over pudding and cover with Cool Whip. Can be made night before and refrigerated.
  • Ozark Pudding
    1 egg
    3/4 c. sugar
    3 heaping tbsp. flour
    1 1/4 tsp. baking powder
    1/8 tsp. salt
    1/2 c. chopped apples
    Nuts
    1 tsp. vanilla
    Bake at 325 degrees for 30 minutes. Put in glass pie pan.
  • Pumpkin Custard
    1 sm. can pumpkin (1 1/2 c.)
    2 eggs beaten
    8 to 10 shakes liquid sweetener
    1/2 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. ginger
    2/3 c. dry milk scald with 1 1/2 c.
    water
    Pour and mix into blender. Pour into custard cups. Put into a pan with 1/2 to 1 inch water. Bake at 350 degrees for 45 minutes. Good with hard cheese and glass of milk. Serves 3.