#2746 - Pudding Peanut Clusters

(by Dorothy Hafer - friend)

1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 cup white sugar
1 TBSP butter
1 cup salted roasted peanuts
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. vanilla

In a saucepan add pudding mix and white sugar--slowly add the milk. Cook/stir over medium heat and add butter--cook/stir until boiling. Once boiling, reduce heat to simmer and cook/stir for 3 minutes. Remove from heat--add vanilla and peanuts--stir until mixed, then keep stirring until mixture thickens and mixture begins to lose it's glossy look. Drop by spoonfuls into clusters on to wax paper lined cookie sheets. Cool completely.

#2582 - Double Chocolate Pie

(by Shirley McNevich)

1 - 9" baked and cooled pie dough
2 - 3oz. boxes Jell-O chocolate pudding (NOT INSTANT)
3 1/2 cups milk
2 TBSP butter
2 squares Baker's semi-sweet baking chocolate
Cool Whip (optional)

In a saucepan over medium heat add milk, both boxes of chocolate pudding, butter and baking chocolate--cook/stir until mixture comes to a full boil. Once boiling, remove from heat. Let it stand for 2 1/2 minutes, then stir. Let it stand another 2 1/2 minutes, then stir well. Pour mixture into baked pie crust. Place a piece of Saran wrap over the top, making sure the wrap is touching the chocolate mixture. Refrigerate until cold. Carefully remove wrap from the top. Serve with Cool Whip if desired.

#1401 - Easy Fudge Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 4.6oz. box Jell-O chocolate pudding mix (NOT instant)

Cook chocolate pudding mix according to box directions. In a large bowl add hot pudding and dry cake mix--stir until mixed. Pour half of the bag of chocolate chips into the batter--stir. Pour the batter into a greased 9 x 13 cake pan. Sprinkle the rest of the chocolate chips evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely--frost if desired or sprinkle powdered sugar on the top of the cake.

#971 - Graham Pudding Cake

(by Shirley McNevich)

1 - 6oz. box Jell-O chocolate pudding mix (NOT instant)
1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 box graham cracker squares
2 bananas
1 - 8oz. Cool Whip (thawed)

Cook pudding according to box directions--let it cool to room temperature (place Saran wrap on top of pudding while it's cooling to prevent it getting scum on top). Cover the bottom of an 8 x 8 cake dish with a single layer of graham crackers, then remove wrap from pudding. Scoop 1/3 of the pudding on top of the graham crackers. Repeat layers of graham crackers and layers of pudding, ending up with a layer of pudding on the top. Slice bananas into coin shaped pieces and arrange them on top of the last pudding layer. Spread the Cool Whip over the top. Refrigerate overnight. If you prefer, you can substitute a different pudding flavor other than chocolate.

#743 - Turtle Cheesecake

(by Shirley McNevich)

1 - 7oz. bag Kraft caramels
1/4 cup Carnation evaporated milk
3/4 cup chopped pecans
1 - 9" Keebler chocolate graham cracker crust
6oz. Philadelphia cream cheese
1/2 cup sour cream
1 1/4 cups milk
1 - 3.7oz. box Jell-O chocolate INSTANT pudding
1/2 cup fudge topping for ice cream

In a saucepan over low heat add caramels and evaporated milk--cook and stir until smooth. Add the chopped pecans--stir. Pour this mixture into the ready-made crust. In a mixer add cream cheese, sour cream and milk--beat until smooth. Add the pudding mix to the cream cheese mixture--beat. Pour cream cheese mixture over the caramel mixture in the crust. Place in refrigerator for 2 hours, then remove and drizzle fudge topping and extra chopped pecans over the top. Keep refrigerated.

#560 - Dream Whip Pudding Cake

(by Shirley McNevich)

1 envelope Dream Whip
1 box Duncan Hines yellow cake mix OR 1 box Duncan Hines devil's food cake mix
3 eggs
1 cup cold water if making the yellow cake mix OR 1 1/4 cup cold water if making the devil's food cake mix
1/4 cup canola oil
1 - 3.5oz. box Jell-O vanilla pudding and pie filling (NOT instant) if you're making the yellow cake mix OR 1 - 3.5oz. box Jell-O chocolate pudding and pie filling (NOT instant) if you're using the devil's food cake mix

In a mixer add all ingredients for the kind of cake you've chosen--beat on low speed until moistened. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. Cool, then frost the cake. You can use any of our frosting recipes if you wish (recipe #515, #475, #308, #187, #149, #2).