Like most everyone, I love trying new recipes but finding them is the hardest part. I have 2 to share with everyone today. These dishes go fast around here so double up the recipe like I do. *wink*
1 (1 lb.) box graham crackers
2 sm. pkgs. instant French Vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
1 Container (store bought) Chocolate Frosting
Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Line the bottom of your pan with graham crackers then pour a layer of pudding mixture over graham crackers. Repeat until all ingredients are used.(Just like you do a banana pudding) End with your graham crackers on top. Refrigerate for 2 hours then spread your frosting on top.
Note: If you’re inpatient like I am….put the pan in the freezer until it sets. Once its firm, take the lid and foil off the icing and microwave for 1 minute. Stir the mixture and pour it over the graham crackers, smooth until pretty. Refrigerate. It’s best eaten the following day. It gives the crackers time to soften.
Serves 12 to 14.
(If you have a really deep dish, (I have a 9×13 deep dish) you can double the ingredients and make a monster pudding. You’ll need it. This never last very long. LOL)
1 pkg. Yellow Cake Mix (Duncan Hines)
1 pkg. Butterscotch Pudding
3 large eggs
1/3c. cooking oil
1/2c. Rum (Spiced Rum)
1 stick butter
1 cup sugar
1/2 cup Rum (Spiced Rum)
1 1/4c. walnut pieces-chopped (Pecans work for this too)
– Pre-heat oven to 325. Lightly grease and flour Bundt Pan
– In mixing bowl, add cake mix, Butterscotch Pudding, Eggs, Cooking Oil, Cold water, and 1/2 cup Rum. Blend til light and fluffy.
– Sprinkle chopped nuts into the bottom of your pan. Pour batter equally into the pan, on top of the nuts. Bake for 1 hour.
Prepare Glaze when the cake is out of the oven:
In a saucepan, melt butter, add water and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and add Rum.
Poke holes into top of cake (toothpicks work for this) then spoon the glaze over cake. It will not be real thick but slightly runny. Cover and put in a cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is!
2 cups cold Milk
3 pkgs. (4 serving size) Chocolate Instant Pudding
1 (12 oz.) container Cool Whip
1 graham cracker crust
In large bowl, mix milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick) Whisk in 1/2 the cool whip. Carefully spread into crust. Spread remaining cool whip over the top. Sprinkle shaved chocolate or chocolate sprinkles on top. Refrigerate until chilled and set.
2 pkgs (8 oz) cream cheese
2/3 cups sugar
2 teaspoons pumpkin spice
1 can (15 oz.) pumpkin
1 graham cracker crust
In large bowl, mix cream cheese on medium speed until fluffy. Add sugar and pumpkin spice. Mix until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin. Pout into crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool for 1 hour on a wire rack. Refrigerate at least 3 hours.
Notes: Soften cream cheese in a microwave at high for 15-20 seconds.
You can substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger & 1/4 teaspoon ground cloves for Pumpkin Spice.
MMMMMM. Looks delicious. Haven’t started thinking Thanksgiving yet but I have fresh pumpkin in the freezer so I know pies are in the plans. At least I’ve got THAT on the menu! You’re way way ahead of me!
I know what’s on the menu but that’s about it. LOL I’ve yet to do the grocery shopping although there IS a huge bird in my freezer. At least I have that done. *wink*