Other recipes in this category
  • Banana Cream Pudding Cake
    1 white cake mix
    4 eggs
    1 c. vegetable oil
    1 c. 7-Up
    1 sm. instant banana cream pudding
    --FROSTING--
    1 sm. instant banana cream pudding
    1 c. milk
    1 (8 oz.) Cool Whip
    In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like Pistachio lemon French vanilla.
  • Pudding Cookies
    3/4 c. Bisquick
    1 pkg. instant pudding mix
    1/4 c. vegetable oil
    1 egg
    Heat oven to 350 degrees. Mix ingredients together until dough forms a ball. Shape into balls using 1 teaspoon dough for each cookie. Place on ungreased baking sheet. Flatten to about 2 inches with hand. Bake 8 minutes. Makes 2 1/2 dozen. For variation add nuts raisins chocolate chips to dough.
  • Chocolate Chip Pudding Cookies
    2 1/4 c. unsifted all-purpose flour
    1 tsp. baking soda
    1 c. butter or margarine
    3/4 c. firmly packed brown sugar
    1/4 c. sugar
    1 pkg. (sm.) instant pudding
    (vanilla French vanilla)
    1 tsp. vanilla
    2 eggs
    1 (12 oz.) pkg. chocolate chips
    1 c. chopped nuts
    Mix flour with baking soda. Combine butter the sugars pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chips and nuts. Batter will be stiff. Drop from teaspoon onto ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes. Yield 7 dozen.
  • Apple Pudding
    2 c. sugar
    1/2 c. margarine
    2 eggs
    2 c. flour
    1 tsp. cinnamon
    1 tsp. salt
    1 tsp. soda
    4 c. apples peeled & chopped
    Cream margarine and sugar add eggs and blend well. Sift together flour cinnamon salt and soda. Add to creamed mixture with apples. Mix. Put in 9 x 13 inch greased pan. Sprinkle 1/2 cup brown sugar mixed with 1/2 cup nuts on batter before baking. Bake 40 minutes in 325 degree oven.
  • Penuche
    2 tbsp. butter
    1 c. white sugar
    2 c. brown sugar
    1 c. thin cream
    1 heaping tbsp. marshmallow creme
    1 tbsp. butter
    1 c. chopped nuts
    Put butter sugars and cream into deep saucepan and stir over low heat until sugar is dissolved. Bring to boiling point and cook to soft ball stage 238 degrees. Remove from heat and add marshmallow butter and nuts. When cool beat until thick and turn into buttered pan. Cut into squares when cold.