|by Fabiola Gilbert|
When Historic Cookery first appeared in 1931 it may have been the earliest cookbook of New Mexican foods to be published, with heirloom recipes fr...
91 - 100 of 176 for strawberry pudding
Drain canned fruit ... mixing bowl. Over fruit, sprinkle pudding sauce. Mix well, then add package of frozen strawberries. Mix well and refrigerate overnight.
In medium bowl, ... milk mix (or strawberry syrup) and dry instant pudding mix. With wire ... each cup. Cover; freeze until firm. Peel off cups to serve.
In a bowl, mix pudding and milk. Fold ... and pour pudding mixture over strawberries. Garnish with more berries. Refrigerate about 30 minutes. Serves 4.
Pour milk and ... a bowl; add pudding mix. Beat slowly ... with additional whipped topping and fruits, if desired. Great topping on packaged ginger cake.
Combine pie filling ... boil. Cool cooked pudding 5 minutes, stirring ... 3 hours. Cut pie into 6 to 8 wedges and top each alternately with fresh fruit.
Mix milk and Cool Whip together. Mix in pudding. Stir in pie filling. Stir until all ingredients are blended. Serve alone or with pound cake.
Combine milk, orange juice, and instant pudding mix in bowl; ... mixture. Top with remaining fruit. Garnish with additional whipped topping, if desired.
Bake s directed ... hot water; add strawberry soda. Mix this ... the holes. Mix pudding mix as directed ... Refrigerate cake. Serve cake from the refrigerator.
Prepare pudding as directed on ... Let set overnight in refrigerator, covered. When ready to serve cut in squares and top with strawberries or raspberries.
Mix instant pudding and 2 cups ... mix a large cup of Cool Whip (12 or 14 ounces). Stack banana, peaches, strawberries and pineapples; add vanilla wafers.
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