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Results 41 - 50 of 588 for refrigerated desserts
Use 9 x 13 inch pan, best if made 2 days before use.
Put 1/2 crumbs in bottom of a buttered 8 x 8 inch pan. Cream butter and sugar thoroughly. Add eggs, one at a time. Beat well. Add vanilla, ...
Make a Jiffy chocolate cake mix according to directions. Put in 9 x 13 inch pan and bake just 15 minutes. Let cool. Mix cream cheese, ...
Mix together and put in bottom of 9"x13" cake pan (save some of this mixture for topping). Mix together. 1 c. sugar 2 c. drained crushed ...
Mix both types crackers with melted butter. Spread 2/3 crumb mixture in 9x13 inch pan. Chill in freezer. Mix pudding and milk well, add ...
Combine crackers and butter. Put ... and freeze for one hour. Spread Cool Whip on top. Sprinkle on crumbs and Butterfingers. Keep refrigerated.
Dissolve gelatin in boiling water, cool to room temperature. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Stir ...
Grease 9 x 13 pan. Cut shortening into cake mix. Mix until crumbly. Mix in eggs, water, and coconut until mixture holds together. Put in ...
Cook all ingredients except cake over low heat until marshmallows are melted. Cool until mixture begin to congeal. Add 1 pint cream whipped ...
Mix cake mix with eggs, oil, vanilla and 1/2 cup juice from the oranges. Line oranges on bottom of a 9x13 cake pan. Pour cake batter over ...
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