Other recipes in this category
  • Pudding For The Birds
    1/2 lb. lard or bacon grease
    1 c. peanut butter
    Uncooked oatmeal
    Mix up a nice yukky mess of the lard peanut butter and uncooked oatmeal (as much oatmeal as you can add without making the pudding too dry). Collect pine cones and stick them in the pudding then hang them from tree branches.
  • Dirt Puddings
    1 1/4 lb. Oreo cookies
    Crumble into crumbs in food processor or food chopper. Mix 1/2 stick oleo
    8 oz. cream cheese
    1 c. powdered sugar
    Mix 2 sm. French vanilla instant pudding
    3 1/2 c. milk
    Fold in cream cheese mixture to pudding mixture and then fold in 16 ounce Cool Whip. Layer into plastic flower pot (no hole) ending with cookie crumbs on top. Start with thin layer of cookies in bottom of pot and then layer of pudding. Continue layers ending with crumbs on top. Put pudding in refrigerator and let it set a few hours. Wrap the stem of a bunch of artificial flowers with saran wrap and insert in center of flower pot. You may put a ribbon around pot and use a bow if you want it to look pretty.
  • Pudding Squares
    1 (about 4 oz.) pkg. chocolate
    butterscotch or vanilla pudding & pie filling
    1/2 c. light corn syrup
    1/3 c. peanut butter
    4 c. Cheerios or Kix cereal
    Butter baking pan 9 x9 x2 . In large saucepan heat pudding mix (dry) and corn syrup to boiling over medium heat stirring constantly. Boil and stir 1 minute. Remove from heat blend in peanut butter. Stir in cereal until evenly coated. Spread mixture evenly in pan with buttered back of spoon. Cool until firm about 30 minutes. Cut into squares.
  • Caramel Custard Flan
    1/3 c. sugar
    2 eggs
    1 (13 oz.) evaporated milk
    1/4 c. sugar
    1 tsp. vanilla
    Dash of salt
    In small skillet heat and stir 1/3 cup sugar over medium heat until sugar melts and becomes golden brown. Quickly pour into 3 cup ring mold tilting to coat bottom and sides. In bowl heat eggs stir in milk sugar vanilla and salt. Add to mold. Set mold in baking dish with 1-inch water. Bake 325 degrees for 50 minutes or until knife comes out clean.
  • Jello Pudding Salad
    2 pkg. Jello
    2 pkg. non instant pudding
    4 c. water
    Cook just until it starts to bubble. Refrigerate overnight. Mix in 8 oz. Cool Whip marshmallows and fruit if desired.