Other recipes in this category
  • Chocolate Chip Pudding Cake
    1 box yellow cake mix
    4 eggs
    3/4 c. salad oil
    2 (6 oz.) pkg. chocolate chips
    1 sm. box instant chocolate pudding
    1 c. sour cream
    Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.
  • Pudding Cake
    1 c. flour
    1 1/4 c. graham cracker crumbs
    1 c. melted butter
    8 oz. soft cream cheese
    1 1/2 c. Cool Whip
    1 c. powdered sugar
    1 (3.9 oz.) box chocolate (instant)
    pudding
    1 (3.9 oz.) box vanilla (instant)
    pudding
    4 c. milk
    Chocolate sprinkles (optional)
    Mix together the flour graham cracker crumbs and melted butter in an ungreased cake pan. Press it in the bottom of the pan. Bake for 20 minutes at 350 degrees. Cool for 45 minutes to an hour. In a bowl combine cream cheese Cool Whip and powdered sugar. Mix by hand until it s blended well. Spread over cooled crust. In mixer combine the chocolate and vanilla pudding with milk. Mix well. Pour on top of the cream cheese layer. (If dessert is not going to be eaten right away freeze until about 1 hour before eating.) Before serving top the pudding layer with a layer of Cool Whip. Sprinkle with chocolate sprinkles (optional).
  • Baked Pineapple Pudding
    1 lg. can crushed pineapple
    1/2 c. sugar
    Pinch of salt
    2 eggs
    2 tbsp. flour
    Cut 5 slices of bread in cubes. Fry in 3/4 cup of butter until crisp. Mix all ingredients and put in greased casserole. Bake at 350 degrees for 1/2 hour.
  • Grandma
    1 c. sugar
    1/4 c. flour
    2 c. boiling water
    1 tsp. cider vinegar
    1/4 c. butter
    2 tsp. vanilla
    2 tsp. lemon extract
    Blend sugar and flour. Stir in boiling water place on low heat cook until thicken. Remove from heat add rest of ingredients stir until butter melts. Serve warm over pudding.
  • Buttermilk Noodle Pudding Or Kugel
    1 (16 oz.) pkg. noodles cooked
    1 qt. buttermilk
    4 eggs
    1 1/2 tsp. almond extract
    1/2 c. sugar (or less)
    1/4 tsp. salt
    1/4 lb. butter or margarine (1 stick
    melted)
    1 jar apricot jam
    TOPPING
    1/2 to 1 c. brown sugar
    1 c. Corn Flake crumbs
    1/8 lb. butter (1/2 stick melted)
    Mix all topping ingredients in bowl. Mix all ingredients and put in greased 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Remove from oven and spread topping over the baked noodles. Bake at 350 degrees for 30 minutes longer.