|Snacks & Desserts (Chefs Special)|
|by compiled master chefs of India|
This book offers a treat of mouth- watering snacks and desserts for vegetarians and non-vegetarians.
81 - 90 of 106 for plain pudding cake
Mix pudding and milk. Fold ... stick butter and 1/4 teaspoon vanilla. Let cool. Beat until it starts getting stiff. Pour over layers. Refrigerate overnight.
Press into the bottom of an oblong Pyrex dish. Bake at 350 degrees for 15 minutes. Cool thoroughly. Mix together and put over cooled baked layers. ...
Cut cookies (lengthwise) ... Cook the chocolate pudding. Spread over ... Let cool. Spread the Cool Whip over cake and sprinkle with dry nuts. Refrigerate.
Bring water and ... Cool completely. Mix pudding with milk and ... over whipped topping. Refrigerate and cut into squares before serving. (Sherry's Mom)
Have ingredients at room temperature. Cream butter, Crisco and sugar. Add eggs, buttermilk and sifted dry ingredients. Bake 300 degrees for 1 1/2 ...
Mix flour, nuts, ... crust. Mix instant pudding and milk and ... mix. Top with rest of Cool Whip. Sprinkle with nuts. Use your favorite flavor of pudding.
Crust: Mix ingredients. Bake 20 minutes at 350 degrees. Cool; put mixture 2 over crust. Then mixture 3 over mixture 2. If you like, top with more ...
Mix pudding and milk as ... Place another layer of graham cracker crumbs on top of mixture. Melt butter and add ingredients. Stir until spreadable. Chill.
Combine pudding mix, gelatin and ... unmold, draw a knife around sides of pan, turn cake onto serving plate. Garnish with whipped cream. Makes 8 servings.
Melt butter. Add ... 1st layer. Beat pudding mixes and milk ... Spread onto 2nd layer. Top with Cool Whip (add sliced maraschino cherries, optional). Chill.
top of page