Other recipes in this category
  • Pudding Cake
    1 c. flour
    1 c. chopped pecans
    1 stick oleo
    Mix softened oleo flour and pecans. Pat in 9 x 9 inch pan. Bake until brown at 350 degrees. Cool in refrigerator. Mix 1 c. powdered sugar 1/2 container Cool Whip (9 oz.) Spread over cooled crust refrigerate. Mix 1 small package (3 ounce) instant vanilla pudding and 1 cup milk. Spread over cream cheese mixture. Mix 1 small package instant chocolate pudding and 1 cup milk. You then spread over vanilla pudding. Top with remaining Cool Whip grated Hershey bars. Sprinkle with nuts.
  • Pistachio Pudding
    1 c. flour
    1 c. nuts chopped
    1 c. soft margarine
    Mix well and spread in 13 x 9 inch pan. Bake until brown. Cool.STEP 2
    1 (8 oz.) pkg. cream cheese soften
    1 c. confectioners sugar
    1/2 lg. Cool Whip
    Mix and spread over crust.STEP 3
    2 sm. boxes pistachio pudding or 1
    vanilla & chocolate
    2 1/2 c. milk
    Mix and spread over Step 2.STEP 4
    Cover with half of the Cool Whip and nuts.
  • Date Nut Pudding Cake
    1 c. chopped dates
    1 c. sugar
    1 1/2 c. boiling water
    1 tsp. soda
    1 egg
    1 1/3 c. sifted flour
    3 tbsp. melted butter or oleo
    1 tsp. baking powder
    1/2 c. chopped black walnut meats
    Cut dates. Put in pan and pour the boiling water over. Put soda in and stir gently to mix. Add the egg sugar butter and the flour mixture. Last add the walnuts. Grease and flour pan. Bake 35 to 40 minutes at 325 degrees. Serve with whipped cream or Cool Whip.
  • Jewish Noodle Pudding
    12 oz. pkg. Light and Fluffy Noodles
    1 stick oleo melted
    3/4 c. sugar
    1/2 c. milk
    1 (8 oz.) sour cream
    1 (12 oz.) sm. curd cottage cheese
    1 tsp. vanilla
    4 eggs lightly beaten
    1 can Dole crushed pineapple natural
    with juice
    Make noodles according to package. Combine remaining ingredients add to noodles. Toss in big bowl and mix well (lightly). Pour in 9 x 13 inch glass dish. Sprinkle lightly with cinnamon. Bake at 350 degrees for 50 minutes. (May also add 2 small cans of mandarin oranges but pour juice out of one of them.) DO NOT COVER.
  • 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.