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Results 1 - 10 of 25 for anisette sponge
I used a 9 1/2 ... of pan with anisette sponge. Break pieces to fill ... Refrigerate 4 to 5 hours, or overnight. Top with Cool Whip before serving.
Place package of cookies in bottom of 8 or 10-inch springform pan, soft side up to absorb rum mixture. Pour rum and water mixture over top ...
Roll cookies in milk until soft. Line bottom of 9 x 13 inch baking dish with cookies. Cook pudding according to package directions; add rum ...
Slice cookies in half. Place in an 8 x 8 inch baking dish. Layer of cookies, vanilla pudding, layer of cookies, chocolate pudding. Place in ...
Note: To make your own ... baking, make the lemon-anisette mixture: add lemon and orange ... hard to stop eating before all the cake is gone. .
Line bottom of foil pan with cookies. Cut length and width wise. Lay cookies on sides close together. Prepare one package of pudding using ...
Cook pudding according to box ... while hot). Slice anisette toast lengthwise, layer into dish, ... and sprinkle with crushed nuts. Refrigerate.
In large spring pan - layer cookies on bottom, mix water and rum together and sprinkle 1/2 the mixture over cookies. Make vanilla pudding ...
Line a 9x13 pan with sponge (lay with cut sides down). ... occasionally to prevent skim. Repeat as above. Frost with remainder of Cool Whip. Chill.
Cut cookies lengthwise and place one layer in the bottom of a 9x13 inch baking dish. Mix vanilla pudding with 2 cups milk and 2 cups Cool ...
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