#1995 - Banana Pineapple Delight

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.5oz. boxes Jell-O INSTANT vanilla pudding/pie filling
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar maraschino cherries (well drained)

In a bowl add graham cracker crumbs, white sugar and melted butter--mix. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. In a mixer add cream cheese--beat. Add both pudding mixes and slowly add milk--beat. Slice the bananas--place them evenly over the graham cracker crust. Pour the cream cheese mixture over the bananas. Spoon the drained pineapple evenly over the cream cheese mixture. Refrigerate for 3 hours. Remove from refrigerator, spread Cool Whip over the top and refrigerate overnight. Before serving, place drained maraschino cherries on paper towels. Once they are dry, slice each cherry in half and arrange them on top of the Cool Whip.

#1584 - Cream Cheese Dessert Ball

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 3oz. box Jell-O INSTANT vanilla pudding (do NOT mix according to box directions)
1 cup Domino's powdered sugar
1 - 8oz. can Dole crushed pineapple - drained (or 16oz. can if you wish)
1 cup finely chopped pecans
1/2 bag Nestle's semi-sweet MINI chocolate chips
1 box Honey Maid graham crackers (broken into pieces along the lines, then broken in half)

In a mixer add cream cheese--beat. Slowly add pudding powder--beat. Slowly add powdered sugar--beat. Add drained crushed pineapple--beat until smooth. Scoop the mixture into a plastic container, then cover with a lid and freeze overnight. The next day remove the container from the freezer, let it thaw on the counter for a few minutes (just enough to soften), then use your hands to form the whole mixture into a ball. In a bowl add chopped pecans and mini chocolate chips--stir. Roll the cream cheese ball into the pecan mixture until the outside is covered completely. Place the completed ball on a dip serving dish and place broken graham crackers all around the ball. Eat it just as you would crackers with a cheese ball. Serve immediately. If it starts to melt too much, return the whole tray to the freezer for a few minutes.

#1264 - Whooppee Pie Cake

(by Shirley McNevich)

1 box Devil's food cake mix (with pudding in the mix)
1 - 3.5oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1/4 cup canola oil
1 1/2 cups milk
Filling: 2/3 cup white sugar; 1 cup Crisco shortening; 1 cup milk; 1 - 3.5oz. box Jell-O INSTANT vanilla pudding

In a mixer add cake mix powder, chocolate pudding mix, eggs, canola oil and 1 1/2 cups milk--beat on low until blended, then beat on high for 2 minutes. Line TWO 9 x 13 cake pans with wax paper. Pour half of the batter into each cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add white sugar, Crisco--beat. Add 1 cup milk--beat. Add vanilla pudding mix--beat until thick. Remove both cakes from the cake pans--peel off the wax paper. Put one cake back into a cake pan (flat side up). Frost the flat top of this cake with the filling. Place the other cake (flat side down) carefully on top of the filling.

#1242 - Mississippi Mud Cake

(by Shirley McNevich)

1 - 15oz. bag Oreo cookies
1/2 cup Parkay margarine OR butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 6oz. box Jell-O INSTANT chocolate pudding mix
1 - 6oz. box Jell-O INSTANT vanilla pudding mix
3 cups milk
2 - 8oz. tubs Cool Whip (thawed)

Place the Oreo cookies in a Ziploc bag a few at a time--crush with a rolling pin. Repeat with all cookies--measure 1 cup of the crushed cookies and set aside. Put the rest of the crushed cookies in a bowl with the melted margarine/butter--stir. Press cookie mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Add 1 of the Cool Whip tubs--beat. Spread the cream cheese mixture on top of the cookie crust in the cake pan. In a mixer add both chocolate and vanilla pudding mixes and the milk--beat on low until mixed, then beat until it starts to thicken. Add the second tub of Cool Whip to the pudding--beat. Spread the pudding mixture on top of the cream cheese mixture. Sprinkle the reserved cup of cookie crumbs over the top. Refrigerate until cold.

#899 - Lush Angelfood Cake

(by Pat Klase - friend)

1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 cup Cool Whip (thawed)
1 box Betty Crocker angelfood cake mix

Prepare angelfood cake according to box directions. Cool the cake completely, then use a large bread knife to cut the cake into 3 layers. In a bowl add the crushed pineapple and its juice and pudding mix--stir with a whisk. Add Cool Whip--stir. Place the bottom cake layer on a cake plate. Spread 1/3 of the pineapple mixture on the top of that layer. Continue layering/frosting with all layers and the rest of the frosting. Refrigerate well before serving.

#897 - Dream Whip Cheesecake

(by Shirley McNevich)

2 envelopes Dream Whip
1 cup milk
1 cup sour cream
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box Jell-O INSTANT vanilla OR chocolate pudding/pie filling--your choice
1 - 9" graham cracker crust

In a mixer add both envelopes Dream Whip, 1/2 cup of the milk, sour cream, and vanilla--beat until mixed, then beat on high for 3 minutes. Remove 1 cup of the Dream Whip mixture--set aside. Add cream cheese to the remaining Dream Whip mixture in the mixer--beat until smooth. Add the other 1/2 cup of milk and EITHER the chocolate or vanilla pudding mix--beat on low for 1 minute. Spoon cream cheese batter into the graham cracker crust. Spread the reserved 1 cup of topping on the top--smooth with a spoon or spatula. Refrigerate overnight.

#864 - Sour Cream Pudding Whip

(by Aunt Eileen [Knouse] Carter)

1 pint fat free Breakstone's sour cream
1 - 3.5oz. box Jell-O Sugar-free INSTANT vanilla pudding mix (if you use regular rather than sugar free, it will be very, very sweet)
1 - 8oz. fat free Cool Whip
1 - 20oz. can Dole crushed pineapple (drained)

In a bowl add sour cream and pudding mix--stir until pudding mix is dissolved. Add the drained pineapple--stir. Add Cool Whip--stir. Refrigerate until cold. You can eat it "as is" or as a topping for angelfood cake.

#755 - Orange Salad

(by Ruth Garrett - friend)

1 - 3oz. box tapioca pudding mix (cooked according to box directions)
1 - 3oz. box orange Jell-O (dry)
1- 3.75oz. box Jell-O vanilla INSTANT pudding mix (dry)
3 cups water
1 - 8oz. Cool Whip (thawed)
2 small cans mandarin oranges (drained)

Cook tapioca pudding mix according to box directions. Put cooked tapioca into a saucepan--add dry orange Jell-O, dry vanilla instant pudding, and 3 cups water. Stir and cook over medium heat--bring to a boil, then boil for 10 minutes (stir while boiling). Remove from heat and cool completely. Once cooled, pour tapioca mixture into a large bowl. Add Cool Whip and drained mandarin oranges to the tapioca mixture--fold in with a spoon. Refrigerate overnight.

#659 - Vanilla Chocolate Chip Cake

(by Shirley McNevich)

1 - 18.25oz. box Duncan Hines yellow cake mix
1 - 3.5oz. box vanilla Jell-O INSTANT pudding
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 eggs
1 TBSP vanilla
1 cup Nestle's semi-sweet MINI chocolate chips
Glaze: 3 TBSP melted butter, 2 1/4 cups Domino's powdered sugar, 3 TBSP water, 1 1/2 tsp. vanilla

In a mixer add all ingredients EXCEPT the chocolate chips. Beat on low until moistened, then beat on medium for 2 minutes. Remove bowl from mixer and stir in the mini chocolate chips. Pour batter into a greased and floured angelfood cake pan or bundt cake pan. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness. Cool for 20 minutes, then invert cake on to a plate. Cool completely. In a bowl, add all glaze ingredients and stir until smooth, then set aside until it thickens. When cake is cooled, drizzle it with the glaze.

#524 - Vanilla Pudding Cookies

(by Shirley McNevich)

2 1/4 cups flour
1 tsp. baking soda
1 cup butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar
2 eggs
1 tsp. vanilla
1 - 3oz. box Jell-O instant vanilla pudding
1 - 12oz. bag Nestle's chocolate bits

In a bowl add flour and baking soda--stir and set aside. In a mixer beat butter, white sugar and brown sugar. Add eggs, vanilla--beat. Add vanilla pudding mix and beat until smooth. Gradually add flour mixture--beat--makes a stiff batter. Remove from mixer and stir in chocolate chips using a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#387 - Peanut Butter Pudding Cake

(by Shirley McNevich)

2/3 cup chopped roasted peanuts (extra for topping if desired)
1/2 cup melted Parkay margarine
1/2 cup Jif peanut butter (smooth)
1 - 8oz. Philly cream cheese
1 small box Jell-O instant vanilla pudding
1 small box Jell-O instant chocolate pudding
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 cup Cool Whip (extra for topping if desired)
2 2/3 cups milk

In a bowl mix peanuts, flour, melted Parkay and brown sugar--press mixture into a 9 x 13 x 2 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. In a mixer, combine peanut butter, cream cheese and powdered sugar--blend in the Cool Whip. Spread this batter over the baked crust. In the mixer again, mix both pudding mixes with the milk--spread this batter over the cream cheese batter mixture. Top with additional Cool Whip and sprinkle top with more chopped peanuts if desired. Refrigerate.

#346 - Chewy Chocolate Peanut Butter Bars

(by Shirley McNevich)

1 cup packed Domino's dark brown sugar
2/3 cup softened butter
1/3 cup lite corn syrup
1 tsp. vanilla
4 cups Quaker quick oats
2 cups Nestle's semi-sweet chocolate bits
2/3 cup Jif peanut butter
1/2 cup chopped peanuts

In a mixer, combine brown sugar and butter until creamy. Add corn syrup and vanilla--beat. By hand with a spoon, stir in the oats. Press this mixture into a 13 x 9 x 2 cake pan. Preheat oven to 350 degrees. Bake the oat mixture at 350 degrees for 15 minutes. Remove from oven and cool slightly. Melt 1 cup of chocolate bits with the peanut butter in a small saucepan over low heat--stir until smooth. Pour this mixture evenly over the baked oat mixture. Sprinkle the top with the chopped peanuts and the other 1 cup of chocolate bits. Use the back of a spoon to press down the peanuts and chocolate bits SLIGHTLY. Chill for one hour or until firm before cutting into squares.

#332 - Butterscotch Coffee Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5 oz. box Jell-O butterscotch instant pudding
1 - 3.5 oz. box Jell-O vanilla instant pudding
4 eggs
1 cup canola oil
1 cup cold water
1 cup Domino's dark brown sugar
1 cup chopped nuts (optional)
1 tsp. cinnamon

In a mixer, combine yellow cake mix, butterscotch pudding, vanilla pudding, 4 eggs, and the 1 cup canola oil--beat until smooth. Add 1 cup cold water and beat until creamy. To make the crumb topping, in a bowl add brown sugar , nuts (optional), and cinnamon--mix with a spoon. Grease a 9 x 13 x 2 cake pan and pour 1/2 of the cake batter in the cake pan. Sprinkle 1/2 of the crumb mixture over the cake batter in the pan. Pour the remaining cake batter in the cake pan, then sprinkle with the rest of the crumbs. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness.

#329 - Oatmeal Pudding Cookies

(by Shirley McNevich)

1 1/4 cups flour
1 tsp. baking soda
1 cup butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar
1 - 4oz. package Jell-O vanilla instant pudding
2 eggs
3 1/2 cups Quaker quick oats
1 cup raisins (optional)

In a mixer, beat white sugar, brown sugar, butter and pudding mix--add eggs and beat well. Add Quaker oats and beat. Add baking soda and gradually add flour--beat well. Stir in raisins if desired. Drop by teaspoonsful on to ungreased cookie sheets 2" apart. Bake at 375 degrees for 10-12 minutes.