Other recipes in this category
  • Pistachio Pudding Bars
    1 c. flour
    1 stick oleo
    2 tbsp. sugar
    1/4 c. chopped nuts
    Bake at 350 degrees for 15 minutes. Cool. 1 (8 oz.) pkg. cream cheese
    2/3 c. powdered sugar
    1/2 carton (large) Cool Whip
    2 pkgs. pistachio pudding (sm. size)
    2 1/2 c. cold milk
    Take other half carton of Cool Whip and spread over pudding and sprinkle with chopped nuts. Refrigerate. NOTE Jello instant works better than the Royal.
  • Grandma
    1 1/2 c. flour
    1 stick butter or margarine
    1/2 c. chopped nuts (walnuts)
    1 (8 oz.) pkg. cream cheese
    1 c. confectioners sugar
    1 (12 oz.) Cool Whip
    1 lg. chocolate instant pudding
    2 to 3 c. milk
    First Mix flour and butter. Add nuts. Press into 9x9 inch pan. Bake at 375 degrees for 20 minutes. Second Mix cream cheese and powdered sugar. Fold in 1/2 of Cool Whip. Place on top. Third Mix pudding and milk place on top. Fourth Top with rest of Cool Whip.
  • Bread Pudding
    1 loaf bread
    2 tsp. vanilla flavoring
    1/2 c. butter
    1/4 c. coconut
    3/4 c. raisins
    1 sm. can crushed pineapple
    1 c. sugar
    3 eggs
    1 c. milk
    Tear bread into pieces. Add rest of ingredients and mix well. May need to add water to make mixture real moist. Pour into 9x13 greased pan. Bake at 350 degrees for 45-50 minutes.
  • Chocolate Chips Pudding Cookies
    2 1/4 c. all-purpose flour
    1 tsp. baking soda
    1 c. butter or margarine softened
    1/4 c. sugar
    3/4 c. brown sugar
    1 pkg. Jello chocolate or vanilla
    instant pudding
    1 tsp.vanilla
    2 eggs
    1 (12 oz.) pkg. chocolate chips
    Mix flour with baking soda. Combine butter the sugars pudding mix and vanilla in large mixer bowl beat until smooth to creamy. Beat in eggs gradually add flour mixtures then stir in chips. (Batter will be stiff). Drop by rounded measuring teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly brown.
  • 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.