11 - 20 of 56 for pan pudding

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Blend and bake: 9x13 pan, 33-38 minutes; bundt pan, 43-53 minutes.

Mix nuts, butter ... in 9x13 inch pan. Bake at ... Spread on crust. Mix pudding and milk and spread over crust. Spread other 1/2 of Cool Whip on top. Chill.

Heat oven to ... x 12 inch pan in oven until ... some juice to instant pudding to make a smooth paste and add other ingredients and spread on cooled cake.

Cut butter into ... or 9x13 inch pan. Bake at ... base. Mix each pudding with 1/2 of ... 3rd layer. Sprinkle with crushed wafers. Refrigerate until served.

Bake at 325°F degrees for 25 minutes. Let cool. Spread over crust. Beat 1 minute and spread over the second layer. Shred Hershey's chocolate bar and ...

Put butter and ... mix well. Remove pan from heat and ... temperature cream cheese, pudding and milk. Spread ... medium or 60 small pieces. 30-60 servings.

Preheat oven to ... x 12 inch pan. Tilt pan ... one dirty spoon and one measuring cup to wash!). Note: This recipe has not been adjusted for high altitude.

Combine and press in a 13"x9" pan. Bake 25 ... Pour over cheese filling. Spread 8 ounces Cool Whip over top. Sprinkle chocolate chips on top if desired.

Layer in order in bundt pan - let set uncovered overnight. Bake 20 minutes at 325 degrees.

Grease a bundt pan. Place frozen ... with 1/2 package pudding mix. Melt butter, ... rolls and let rise to top of pan. Bake at 350 degrees for 35 minutes.

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