Cake:
1 box yellow cake mix
1 can mandarin oranges, plus juice
4 eggs
1/2 cup oil
Icing:
1 box (3 ounces) instant vanilla pudding
1 container (8 ounces) whipped topping
1 can (20 ounces) crushed pineapple, plus juice
Combine all the cake ingredients in a mixing bowl. Beat together for at least three minutes. Pour into desired size pan. Bake at 350 degrees F for 25 to 30 minutes. Cool.
To make icing, mix all ingredients in a bowl. Spread over cooled cake
Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts
Thursday, March 10, 2011
Saturday, March 5, 2011
Irish Shamrock Cookies
1/2 cup
butter,
softened
1 (3 ounce) package instant pistachio
pudding mix
1 1/3 cups baking mix
1
egg
1 tablespoon granulated sugar
Heat oven to 350 degrees F. Lightly grease baking sheet.
Cream together butter or margarine and pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough
to 3/8-inch thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake for 9 to 10 minutes or until
lightly browned on the edges. Let cookies cool on rack.
Frost with green colored icing, if desired.
Makes 1 1/2 dozen cookies
Friday, March 4, 2011
Ritz Cracker Cake
60 Ritz Crackers mashed in plastic bag to crumbs
1/4 cup softened butter
1/2 gallon French Vanilla Ice Cream melted, but not soupy (get good
ice cream)
2 small packs instant coconut cream pudding mix
1-1/4 cups cold whole milk
1 tub of whipped cream
Take about two-thirds of the crushed crackers and add to the softened butter
(start with less, you can always add more) and mix
together until it forms a "wet" mix that can be pressed into the bottom of a 9 x
13-inch baking pan.
Mix the pudding into the milk and stir in the softened ice cream. Pour over the
pressed cracker/butter crumbs.
Cover the top with whipped cream and sprinkle the remaining cracker crumbs on
top.
It must be kept cold, and it's best if it sits for an hour or so before served.
NOTE: If you don't care for coconut cream, you can use 1 pack vanilla and 1
pack banana cream, or whatever you like.
1/4 cup softened butter
1/2 gallon French Vanilla Ice Cream melted, but not soupy (get good
ice cream)
2 small packs instant coconut cream pudding mix
1-1/4 cups cold whole milk
1 tub of whipped cream
Take about two-thirds of the crushed crackers and add to the softened butter
(start with less, you can always add more) and mix
together until it forms a "wet" mix that can be pressed into the bottom of a 9 x
13-inch baking pan.
Mix the pudding into the milk and stir in the softened ice cream. Pour over the
pressed cracker/butter crumbs.
Cover the top with whipped cream and sprinkle the remaining cracker crumbs on
top.
It must be kept cold, and it's best if it sits for an hour or so before served.
NOTE: If you don't care for coconut cream, you can use 1 pack vanilla and 1
pack banana cream, or whatever you like.
Subscribe to:
Posts (Atom)