|The Festive Food of France|
|by Marie-Pierre Moine|
Food and drink are woven into the social history of France; every holiday, saint's day, country fair and local feast is celebrated with its own tr...
11 - 20 of 56 for pan pudding
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.
Layer in order in bundt pan - let set uncovered overnight. Bake 20 minutes at 325 degrees.
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.
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.
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.
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.
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 ...
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.
Blend and bake: 9x13 pan, 33-38 minutes; bundt pan, 43-53 minutes.
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.
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