2 Cups Cold Milk
1 Small Box Chocolate Pudding
1 Cup Sliced Strawberries
8 Oreos, coarsely chopped
1/2 Cup Cool Whip
Add milk to dry pudding mix in medium bowl. Beat for 2 minutes or until well blended. Refrigerate for 5 minutes. Spoon 1/3 of pudding into dessert cups. Top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with remaining pudding and whipped topping.Can garnish with a whole strawberry on top.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Wednesday, June 13, 2012
Sunday, February 26, 2012
GRANDMA DESSERT
2 Packs of Dream Whip Topping Mix
2 Tablespoons Powdered Sugar
1 Cup Milk
15oz. Vanilla Wafers
24 oz. Bottle Chocolate Syrup
In a medium bowl, combine topping mix, powdered sugar and milk. Whip on high speed with hand mixer for 4 minutes or until fluffy. Crush the box of vanilla wafers. In a large glass bowl, layer an 1 inch deep portion of the vanilla wafers, then a inch layer of the whipped topping mixture, then drizzle with the chocolate syrup. Repeat layers ending with chocolate syrup.
2 Tablespoons Powdered Sugar
1 Cup Milk
15oz. Vanilla Wafers
24 oz. Bottle Chocolate Syrup
In a medium bowl, combine topping mix, powdered sugar and milk. Whip on high speed with hand mixer for 4 minutes or until fluffy. Crush the box of vanilla wafers. In a large glass bowl, layer an 1 inch deep portion of the vanilla wafers, then a inch layer of the whipped topping mixture, then drizzle with the chocolate syrup. Repeat layers ending with chocolate syrup.
Saturday, January 21, 2012
COCONUT CHEESECAKE DELIGHT
1/2 Cup Butter or Marg, melted
1 Cup All Purpose Flour (I use Self-Rising if I don't have any All Purpose)
1 Cup Pecans, chopped
11/2 Cups Shredded Coconut
1/4 Cup Brown Sugar
2 Large Boxes Instant Coconut Pudding or 1 Coconut and 1 Cheesecake
4 Cups Milk
2 Cups Cool WHip
In a bowl, mix butter, flour, coconut, pecans and brown sugar. Spread evenly in a 9 x 13 pan that has been sprayed. Bake in a preheated oven for 25 minutes. Stir halfway through baking. You want it to crumble and not be one solid crust. Cool mixture. Mix pudding with milk and beat with mixer to combine. Fold in cool whip. Press 1/2 crumb mixture in the bottom of a glass baking dish and put the pudding over top of the crust. Spread rest of cool whip over top of the pudding . Top with some shredded coconut and then the rest of the crumb mixture. Chill and serve. Keep ref.
You can also make one layer of the coconut pudding using 2 cups of milk and then make another layer of the cheesecake pudding using 2 cups milk if using large boxes.Spread the coconut layer over the crust and then spread the cheesecake layer over the coconut layer. Can be combined or made into two separate layers.
1 Cup All Purpose Flour (I use Self-Rising if I don't have any All Purpose)
1 Cup Pecans, chopped
11/2 Cups Shredded Coconut
1/4 Cup Brown Sugar
2 Large Boxes Instant Coconut Pudding or 1 Coconut and 1 Cheesecake
4 Cups Milk
2 Cups Cool WHip
In a bowl, mix butter, flour, coconut, pecans and brown sugar. Spread evenly in a 9 x 13 pan that has been sprayed. Bake in a preheated oven for 25 minutes. Stir halfway through baking. You want it to crumble and not be one solid crust. Cool mixture. Mix pudding with milk and beat with mixer to combine. Fold in cool whip. Press 1/2 crumb mixture in the bottom of a glass baking dish and put the pudding over top of the crust. Spread rest of cool whip over top of the pudding . Top with some shredded coconut and then the rest of the crumb mixture. Chill and serve. Keep ref.
You can also make one layer of the coconut pudding using 2 cups of milk and then make another layer of the cheesecake pudding using 2 cups milk if using large boxes.Spread the coconut layer over the crust and then spread the cheesecake layer over the coconut layer. Can be combined or made into two separate layers.
Tuesday, October 25, 2011
BUTTERSCOTH TRIFLE
1 Box Yellow Cake Mix with Pudding
2 Boxes Instant Butterscotch Pudding
1 Pack Sliced Almonds
1Medium Cool Whip
Take cake and bake according to instructions for a 9 x 12 cake. Let cool. Make up pudding. Take the cake and cut in cubes and put a layer in a trifle bowl. Add the pudding mixture then some sliced almonds. Make another layer and then put cool whip on top. Keep ref.
2 Boxes Instant Butterscotch Pudding
1 Pack Sliced Almonds
1Medium Cool Whip
Take cake and bake according to instructions for a 9 x 12 cake. Let cool. Make up pudding. Take the cake and cut in cubes and put a layer in a trifle bowl. Add the pudding mixture then some sliced almonds. Make another layer and then put cool whip on top. Keep ref.
Sunday, September 18, 2011
PUMPKIN DESSERT
1 (18.25 ounce)Box Yellow Cake Mix
1/3 Cup Butter or Marg., melted
1 Egg
1(29oz.) Can Pumpkin
1/2 Cup Brown Sugar
2/3 Cup Milk
3 Eggs
2 Tablespoons Pumpkin Pie Spice
1/4 Cup Butter, chilled
1/2 Cup Regular Sugar
3/4 Cup Walnuts Or 1 small pack
Preheat oven to 350. Spray a 9 x 13 baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended. Spread mixture in the bottom of the baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice mix. Mix well and pour this mixture over cake mix mixture in the baking dish. In a small bowl with a pasty blender, or food processor, combine chilled butter and the regular sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes until golden on top.
1/3 Cup Butter or Marg., melted
1 Egg
1(29oz.) Can Pumpkin
1/2 Cup Brown Sugar
2/3 Cup Milk
3 Eggs
2 Tablespoons Pumpkin Pie Spice
1/4 Cup Butter, chilled
1/2 Cup Regular Sugar
3/4 Cup Walnuts Or 1 small pack
Preheat oven to 350. Spray a 9 x 13 baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended. Spread mixture in the bottom of the baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice mix. Mix well and pour this mixture over cake mix mixture in the baking dish. In a small bowl with a pasty blender, or food processor, combine chilled butter and the regular sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes until golden on top.
Sunday, August 7, 2011
DEEP FRIED BANANA BITES
2 Cups Bananas, sliced
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying
In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying
In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.
Wednesday, June 22, 2011
S'MORE PUDDING DESSERT
1 Box Graham Crackers, leave whole
1(4 serving size) Box Cook and Serve Chocolate Pudding, prepared
3 Cups Miniature Marshmallows
1 Chocolate Bar, shaved
Preheat the oven to broil. Place the graham crackers in a single layer on the bottom of a 8-inch metal or glass baking pan. Spoon half of the hot pudding over the graham crackers. Top with 11/2 cups marshmallows then another layer of graham crackers, pressing down gently. Spoon remaining pudding on top and sprinkle with remaining marshmallows. Place under the broiler for 2 to 3 minutes or until marshmallows are golden and began to melt. Crush remaining 2 graham crackers and sprinkle over the melted marshmallows. Then you can add some shaved chocolate bar while it is still hot. Allow the dessert to cool and then chill over night for the graham crackers to soften. Cut into squares.
1(4 serving size) Box Cook and Serve Chocolate Pudding, prepared
3 Cups Miniature Marshmallows
1 Chocolate Bar, shaved
Preheat the oven to broil. Place the graham crackers in a single layer on the bottom of a 8-inch metal or glass baking pan. Spoon half of the hot pudding over the graham crackers. Top with 11/2 cups marshmallows then another layer of graham crackers, pressing down gently. Spoon remaining pudding on top and sprinkle with remaining marshmallows. Place under the broiler for 2 to 3 minutes or until marshmallows are golden and began to melt. Crush remaining 2 graham crackers and sprinkle over the melted marshmallows. Then you can add some shaved chocolate bar while it is still hot. Allow the dessert to cool and then chill over night for the graham crackers to soften. Cut into squares.
Monday, May 23, 2011
HAWAIIAN PINEAPPLE DESSERT
1 Box White Cake MIx, made up
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans
In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan. Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans
In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan. Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.
BLUEBERRY LADY FINGER DESSERT
1 Pack Lady Fingers
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.
APPLE PIE DESSERT
1 Box Pillsbury Plus Yellow Cake Mix
1/3 Cup Butter, softened
1 Egg
1(20oz.) Can Apple Pie Filling
1/2 Cup Brown Sugar, packed
1/2 Cup Walnuts, chopped
1 Teaspoon Cinnamon
1 Cup Sour Cream
1 Egg
1 Teaspoon Vanilla
Preheat the oven to 350. In a large bowl, combine cake mix, butter and the egg. With a mixer, beat on low to form a crumbly dough. Press mixture into a ungreased 9 x 13 pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla. Pour over top. Bake 40 to 5 minutes until golden brown. This is another good recipe for a family or church homecoming. Very good. Ref. any leftovers.
1/3 Cup Butter, softened
1 Egg
1(20oz.) Can Apple Pie Filling
1/2 Cup Brown Sugar, packed
1/2 Cup Walnuts, chopped
1 Teaspoon Cinnamon
1 Cup Sour Cream
1 Egg
1 Teaspoon Vanilla
Preheat the oven to 350. In a large bowl, combine cake mix, butter and the egg. With a mixer, beat on low to form a crumbly dough. Press mixture into a ungreased 9 x 13 pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla. Pour over top. Bake 40 to 5 minutes until golden brown. This is another good recipe for a family or church homecoming. Very good. Ref. any leftovers.
EASY PEACH AND NUT DESSERT
1Large Can Peach Slices
1 Stick Blue Bonnet Marg. or Butter
1 Box Yellow Cake MIx
1 Cup Walnuts, chopped
1 Cup Coconut
Empty peaches and juice in a sprayed 9 x 13 pan. Sprinkle the dry cake mix over the peaches. Evenly drizzle the melted butter over the cake mixture. Sprinkle the coconut over the butter and then sprinkle the nuts over the coconut. Bake on 325 for 60 minutes. Serve with whipped cream or vanilla ice cream. Very good. A great dish for a family homecoming but it is so good you will have to double the recipe and make in a sprayed square throw away roasting pan. This is good hot or cold. We make this all the time at our family homecoming.
1 Stick Blue Bonnet Marg. or Butter
1 Box Yellow Cake MIx
1 Cup Walnuts, chopped
1 Cup Coconut
Empty peaches and juice in a sprayed 9 x 13 pan. Sprinkle the dry cake mix over the peaches. Evenly drizzle the melted butter over the cake mixture. Sprinkle the coconut over the butter and then sprinkle the nuts over the coconut. Bake on 325 for 60 minutes. Serve with whipped cream or vanilla ice cream. Very good. A great dish for a family homecoming but it is so good you will have to double the recipe and make in a sprayed square throw away roasting pan. This is good hot or cold. We make this all the time at our family homecoming.
Tuesday, May 17, 2011
STEFEN'S PINEAPPLE DESSERT
I have made this and you would think that chedder cheese and pineapples just don't mix, but this is really good. I made it with the crushed pineapple. But use two cans as one can makes it to thin. Very good.
2 Cans crushed pineapple or tibits, drained, save juice
1 Sleeve of Ritz Crackers
3/4 Cup Sugar
11/2 Cups Cheddar Cheese, can use more
6 Tablespoons flour
Take some of the juice and mix the flour in it. If mixture is two thick add some more juice. Add the sugar and stir good until it is dissolved. Add the pineapples. Stir again. Next add the cheddar cheese. Spray a glass dish and pour mixture in. Put the crushed Ritz on top. Bake for 20 minutes. I covered mine so the Ritz would not burn on top. But take off about 5 mintues before taking out of the oven.
2 Cans crushed pineapple or tibits, drained, save juice
1 Sleeve of Ritz Crackers
3/4 Cup Sugar
11/2 Cups Cheddar Cheese, can use more
6 Tablespoons flour
Take some of the juice and mix the flour in it. If mixture is two thick add some more juice. Add the sugar and stir good until it is dissolved. Add the pineapples. Stir again. Next add the cheddar cheese. Spray a glass dish and pour mixture in. Put the crushed Ritz on top. Bake for 20 minutes. I covered mine so the Ritz would not burn on top. But take off about 5 mintues before taking out of the oven.
Sunday, March 27, 2011
PEACH PUDDING
1 Teaspoon butter or Marg.
4 Slices Smooth Whole Wheat Bread, without crusts
1/2 Cup Chopped Dried Peaches
1 Cup Milk
1 Tablespoon Honey
2 Eggs
1 Teaspoon Grated Orange Peel, finely ground
1/2 Teaspoon Vanilla Extract
Sauce:
1 Cup Orange Juice
1 Tablespoon Cornstarch
1 Tablespoon Orange Juice, extra
1 Tablespoon Brandy or Brandy Extract
Butter a small pudding pan. Cut each slice of bread into cubes doing one at each time. Beat togerther milk, honey, eggs, rind and vanilla. Pour over bread and leave for 20 minutes. Pour pudding mixture into greased pan, cover with enough water to come half way up sides of pudding pan. Steam pudding for 1 hour. Turn out and serve with sauce.
To make the sauce, heat juice until almost boiling. Blend cornstarch with extra juice and brandy. Stir into hot juice and cook for 1-2 minutes.
4 Slices Smooth Whole Wheat Bread, without crusts
1/2 Cup Chopped Dried Peaches
1 Cup Milk
1 Tablespoon Honey
2 Eggs
1 Teaspoon Grated Orange Peel, finely ground
1/2 Teaspoon Vanilla Extract
Sauce:
1 Cup Orange Juice
1 Tablespoon Cornstarch
1 Tablespoon Orange Juice, extra
1 Tablespoon Brandy or Brandy Extract
Butter a small pudding pan. Cut each slice of bread into cubes doing one at each time. Beat togerther milk, honey, eggs, rind and vanilla. Pour over bread and leave for 20 minutes. Pour pudding mixture into greased pan, cover with enough water to come half way up sides of pudding pan. Steam pudding for 1 hour. Turn out and serve with sauce.
To make the sauce, heat juice until almost boiling. Blend cornstarch with extra juice and brandy. Stir into hot juice and cook for 1-2 minutes.
Thursday, July 22, 2010
PISTACHIO-COCONUT MOUSSE MIX
1 Box (3 1/2 oz.) Instant Coconut Cream Pudding Mix
1 Box (3 1/2oz.) Instant Pistachio Pudding Mix
2 Envelopes (one 2-6-ounce box) Whipped Topping Mix
Topping:
2/3 Cup Flaked Coconut, toasted
1/3 Cup CHopped Pistachio Nuts
For mousse mix, combine all ings. in a large bowl. Place mixture in airtight container or resealable plastic bag. For topping combine coconut and nuts. place in a small jar.
To serve: combine 1 cup mix with 1 1/4 cups milk in a large bowl. Beat with an electric mixer at high speed until fluffy, about 3 to 4 minutes. Serve immediately or store covered in ref. up to 2 hours. Sprinkle with topping before serving.
1 Box (3 1/2oz.) Instant Pistachio Pudding Mix
2 Envelopes (one 2-6-ounce box) Whipped Topping Mix
Topping:
2/3 Cup Flaked Coconut, toasted
1/3 Cup CHopped Pistachio Nuts
For mousse mix, combine all ings. in a large bowl. Place mixture in airtight container or resealable plastic bag. For topping combine coconut and nuts. place in a small jar.
To serve: combine 1 cup mix with 1 1/4 cups milk in a large bowl. Beat with an electric mixer at high speed until fluffy, about 3 to 4 minutes. Serve immediately or store covered in ref. up to 2 hours. Sprinkle with topping before serving.
Sunday, July 18, 2010
FUDGE BROWNIE TRIFLE
2 Boxes of Chewy Brownie MIx
2 Boxes of Vanilla Instant Pudding Mix
1 Bowl of Cool Whip
1/2 Bag Heath Bar pieces
Bake brownies according to directions and then let them cool. Cut into squares and arrange in a punch bowl or trifle bowl. Make up pudding. Spread over the brownies and then add the cool whip on top and then the heath bar pieces.
2 Boxes of Vanilla Instant Pudding Mix
1 Bowl of Cool Whip
1/2 Bag Heath Bar pieces
Bake brownies according to directions and then let them cool. Cut into squares and arrange in a punch bowl or trifle bowl. Make up pudding. Spread over the brownies and then add the cool whip on top and then the heath bar pieces.
Friday, July 16, 2010
CHOCOLATE BROWINE TRIFLE
2 Boxs Instant Chocolate Pudding (4oz. serving size)
3 1/2 Cups Milk
1 Pk. Brownie Mix(9x12 size) prepared according to instructions
12 Oz. Cool Whip
6 Heath Candy Bars, crushed
Bake the brownies according to instructions and let cool. In a large bowl combine pudding mix and milk. Beat until thick. Set aside. Crumble brownies and divide into thirds. Assemble ings. in a clear glass bowl or trifle dish. Use in this order: 1/3 brownie crumbles, 1/3 pudding, 1/3 cool whip or whipped topping. Next add the crushed candy bars. Repeat layers. Chill before serving. Keep in ref.
3 1/2 Cups Milk
1 Pk. Brownie Mix(9x12 size) prepared according to instructions
12 Oz. Cool Whip
6 Heath Candy Bars, crushed
Bake the brownies according to instructions and let cool. In a large bowl combine pudding mix and milk. Beat until thick. Set aside. Crumble brownies and divide into thirds. Assemble ings. in a clear glass bowl or trifle dish. Use in this order: 1/3 brownie crumbles, 1/3 pudding, 1/3 cool whip or whipped topping. Next add the crushed candy bars. Repeat layers. Chill before serving. Keep in ref.
Tuesday, April 6, 2010
OREO YOGURT DESSERT
Oreo Cookies, crushed
Chocolate Yougurt
Marchino Cherries
Cool Whip
Take and crush the oreo cookies. In a small clear plastic cup or a cupcake paper put a layer of oreo cookies. About 1/2 inch thick. Next take some of the chocolate yougurt and put on top of the cookies. Add another laeyr of cookies over the yougurt. Do not pres down hard on the top layer. Top with cool whip and a cherry. Keep ref.
Chocolate Yougurt
Marchino Cherries
Cool Whip
Take and crush the oreo cookies. In a small clear plastic cup or a cupcake paper put a layer of oreo cookies. About 1/2 inch thick. Next take some of the chocolate yougurt and put on top of the cookies. Add another laeyr of cookies over the yougurt. Do not pres down hard on the top layer. Top with cool whip and a cherry. Keep ref.
Sunday, April 4, 2010
FRUIT COCKTAIL DESSERT
1 Stick Marg.
1 (16)oz. Fruit Cocktail with Juice
1 Cup Pineapple Tidbits with juice
1 Box Yellow Cake Mix
Topping:
1/2 Cup Brown Sugar
1 Cup Chopped Nuts
1 Cup Coconut
Butter a 9 x12 pan. Pour the fruits with juices in the pan. Sprinkle cake mix (dry) over the fruits. Melt marg. and pour over the cake mix. Mix the topping together in a med. bowl. Sprinkle this over the top of the cake mix. Bake for 30 minutes on 350.
1 (16)oz. Fruit Cocktail with Juice
1 Cup Pineapple Tidbits with juice
1 Box Yellow Cake Mix
Topping:
1/2 Cup Brown Sugar
1 Cup Chopped Nuts
1 Cup Coconut
Butter a 9 x12 pan. Pour the fruits with juices in the pan. Sprinkle cake mix (dry) over the fruits. Melt marg. and pour over the cake mix. Mix the topping together in a med. bowl. Sprinkle this over the top of the cake mix. Bake for 30 minutes on 350.
Wednesday, March 31, 2010
SNICKER BARS AND APPLES
Take some small snicker bars and chop them up. Can put in the freezer for a few minutes to make chopping easier. Peel and core some apples and put them in a sprayed baking dish and put the chopped snickers on top of the apples and bake for 15 minutes on 350. Seve with vanilla ice cream.
Tuesday, March 23, 2010
TWINKIE-BANANA DESSERT
1 Box Hostess Twinkies
1 (5)oz. Pack Banana Instant Pudding
11/2 Cups Milk
2-3 Bananas, sliced
1 (2 5/8oz.) Box Dream Whip Dessert Topping Mix
Split Twinkies lengthwise and lay in a 9 x 13 pan. Use the whole box. Prepare the pudding with the 11/2 cups milk. Lay the sliced bananas over the Twinkies in the pan and pour the pudding over the bananas. Mix the 2 envelopes of Dream Whip using the directions for each pack and pour this over the pudding. Chill and ref. for about 2 hours or overnight. Better if let sit overnight.
1 (5)oz. Pack Banana Instant Pudding
11/2 Cups Milk
2-3 Bananas, sliced
1 (2 5/8oz.) Box Dream Whip Dessert Topping Mix
Split Twinkies lengthwise and lay in a 9 x 13 pan. Use the whole box. Prepare the pudding with the 11/2 cups milk. Lay the sliced bananas over the Twinkies in the pan and pour the pudding over the bananas. Mix the 2 envelopes of Dream Whip using the directions for each pack and pour this over the pudding. Chill and ref. for about 2 hours or overnight. Better if let sit overnight.
Subscribe to:
Posts (Atom)