Other recipes in this category
  • Lemon Custard Cake Pudding
    2 eggs separated
    2 tbsp. butter or margarine
    3/4 c. sugar
    1/2 c. (from a 6 oz. can) frozen
    concentrate for lemonade
    2 tbsp. flour
    1 c. milk
    Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter or margarine with sugar until fluffy in medium size bowl beat in egg yolks then frozen lemonade. Blend in flour then milk. Fold in beaten egg whites. Pour into greased 6 cup baking dish. Place dish in shallow pan on oven shelf pour boiling water into pan to depth of about an inch. Bake in moderate oven (350 degree) 35 minutes or until top is firm and golden. Spoon into dessert dishes serve warm. (Custard bakes on the bottom makes tangy sauce for the fluffy cake on top).
  • 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.
  • Fluffy Pudding Frosting
    1 c. cold milk
    1 (4 oz.) pkg. Jello instant pudding
    any flavor
    1 (8 oz.) container Cool Whip thawed
    Pour milk into bowl. Add pudding. Mix with mixer about 2 minutes. Blend in Cool Whip. Frost cake cupcakes etc. Keep refrigerated. My family loves this frosting. It s not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)
  • Pudding In A Cake
    1 white cake mix
    1/2 c. water
    1/2 c. oil
    1/2 c. milk
    2 sm. pkgs. instant pudding (any
    flavor)
    4 eggs one at a time
    Bake at 350 degrees for 35 minutes.FROSTING
    1 lg. Cool Whip
    1 lg. instant pudding (same flavor
    put in cake)

  • Penuche
    1 1/4 c. granulated sugar
    1 1/4 c. brown sugar
    1/3 c. light cream
    1/3 c. milk
    2 tbsp. butter or margarine
    1 tsp. vanilla
    1/2 c. broken walnuts or pecans
    Butter sides of heavy 2 quart saucepan. In it combine sugars cream milk and butter. Heat over medium heat stirring constantly until sugars dissolve and mixture comes to boiling. Cook to soft ball stage (238 degrees) stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). Do not stir. Add vanilla. Beat vigorously until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score while warm cut when firm.