|Martha Stewart's Pies and Tarts|
|by Martha Stewart|
Here are more than 100 original new recipes for tempting pies and tarts. More than 160 full-color photographs.
1 - 10 of 189 for pudding frosting
Mix together and pour in greased pan. Bake at 350 degrees for 45-50 minutes. Blend and add 2 1/2 cups powdered sugar and 1 tablespoon orange juice.
Cook until thick, set aside to cool. 1/2 ... c. white sugar 1 tsp. vanilla Cream Crisco, butter, sugar and vanilla; add to pudding that has been cooled.
Combine pudding, sugar and milk in bowl. Blend well. Fold in Cool Whip. Frost cakes and store in refrigerator.
Combine milk, rice ... until stiff. Spoon over top of rice pudding. Bake 20 minutes or until meringue is golden. Serve warm or cold. (Makes 6 servings.)
Pour milk and pudding in bowl. Beat ... 1 spoonful of frosting on top of ... candies. Put cupcake in refrigerator until served. Store leftovers in refrigerator.
Pour milk into bowl. Add pudding. Mix with ... in Cool Whip. Frost cake, cupcakes, etc. ... family loves this frosting. It's not ... sugar after pudding mixture.)
Partially whip heavy ... add milk and pudding - continue to ... mixer to whip frosting. This frosting can be used to frost 24 cupcakes or ... until ready to serve.
Pour milk into bowl. Add pudding and sugar. Beat until blended, 1-2 minutes. Fold in topping. Spread on cake at once. Note: Store cake in refrigerator.
Cook pudding according to package ... together butter, shortening and sugar until light and fluffy. Stir in vanilla and salt. Gradually beat in pudding.
1. Pour 1 ... into bowl. Add pudding mix. 2. Beat ... a spoonful of frosting on each cupcake. ... serving time. Store any leftover cupcakes in refrigerator.
top of page