Other recipes in this category
  • Pistachio Pudding Cake
    1 (18 1/2 oz.) pkg. Duncan Hines white
    cake mix
    1 (3 3/4 oz.) Jello pistachio pudding
    (instant)
    1 c. Crisco oil
    3 eggs
    1/2 c. chopped pecans
    1 c. club soda or 7-Up (room temp.)
    Combine these 6 ingredients. Beat 4 minutes at medium speed. Pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 45 or 50 minutes.FROSTING
    2 env. whipped topping mix (Dream
    Whip)
    1 1/2 c. cold milk
    1 (3 3/4 oz.) pkg. pistachio pudding
    mix instant
    Combine Dream Whip and milk. Beat at high speed until peaks form. Add pudding mix and beat until fluffy. Spread over sides and top of cake. Decorate top of cake with pecan halves and a few sprinkles of chopped pecans.
  • Pudding Cake
    1 c. flour
    1/2 c. butter
    1 c. chopped nuts
    1 (8 oz.) pkg. cream cheese
    1 c. sugar
    2 c. heavy whipping cream (whipped)
    1 sm. pkg. instant vanilla pudding
    1 sm. pkg. instant chocolate pudding
    3 c. cold milk
    Preheat oven to 350 degrees. Mix flour butter and nuts together until finely crumbled. Press into a greased 9x13 pan. Bake 15-20 minutes cool. Beat the cream cheese and sugar until smooth. Fold in half the whipped cream. Spread over cooled crust. Mix the pudding together. Beat with milk until smooth and thick spread over the middle layer. Top with remaining whipped cream. Grate chocolate over the top. Refrigerate overnight. BCID
  • Sweet Kugel Pudding
    1 lb. broad noodles cooked
    1 c. sugar
    1 lb. cottage cheese
    1 1/2 tsp. vanilla
    1 c. white raisins
    7 eggs
    3 c. milk
    1 pt. sour cream
    --TOPPING--
    1/4 lb. butter
    1/2 c. crumbled Corn Flakes
    1 tsp. cinnamon
    1 tsp. sugar
    Combine all of the pudding ingredients together in a large bowl. Mix well. Pour into a large pan and refrigerate overnight. (The consistency will be loose.) When ready to bake mix the topping ingredients in a small bowl and sprinkle over pudding. Dot the top with butter. Bake at 350 degrees for 1 1/2 hours or until golden brown on top. Serves 15-20 people.
  • Rhubarb Custard Crunch
    4 c. rhubarb cut up
    1 c. sugar
    2 tbsp. flour
    Mix all together and pour in greased 8 x 11 pan. Beat 1 egg and 1 cup milk. Pour over first mixture. Dot 2 tablespoons butter over rhubarb. --TOPPING--
    1 c. sugar
    1 tsp. baking powder
    1/4 tsp. salt
    1 egg beaten
    1 c. flour
    Mix together will be crumbly. Sprinkle over rhubarb bake at 350 degrees for 40 minutes or until crust is golden brown. Poynette Wisconsin
  • Bread Pudding
    1 loaf French bread
    1 qt. milk
    3 eggs
    2 c. sugar
    2 tbsp. vanilla
    2 tbsp. butter/oleo
    1 c. raisins
    Soak bread in milk crush bread with hands until well mixed. Add eggs sugar vanilla and raisins and stir well. Put oleo in bottom of a large thick pan or cookie sheet. Add mixture. Bake 325 degrees until top is very firm. Cool and cut into cubes. Serve with sauce heated. --WHISKEY SAUCE--
    1 stick oleo
    1 c. sugar
    1 egg
    Cook sugar and butter in a double boiler until very hot and well dissolved. Add beaten egg and whip real fast to keep egg from curdling. Let cool and add whiskey to taste. (I use Watkins rum extract).