#3598 - Pineapple Strawberry Cloud Pie

(by Shirley McNevich)

1 - 3.5oz. box Jell-O vanilla pudding mix (NOT instant)
1 1/2 cups milk
3/4 cup well drained Dole crushed pineapple
1 tsp. vanilla
1/2 cup heavy whipping cream
1 - 9 inch pie crust dough
3 cups fresh strawberries
1/4 cup white sugar (as necessary)

Place the pie crust dough into a greased 9" pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 400 degrees 6-9 minutes or until crust is done. Cool completely. In a saucepan add the milk and vanilla pudding mix--cook/stir according to box directions until thickened. Remove from heat and cool to room temperature, then stir well. Add the drained crushed pineapple and vanilla to the cooled pudding--stir well. In a mixer add heavy whipping cream--beat until stiff. Add the whipped cream to the pudding mixture--stir to mix. Pour the whole mixture into the cooled pie crust, then refrigerate until set. In a bowl add 1/2 cup of the strawberries--mash them with a potato masher. Use a spoon to remove and discard some of the liquid from the strawberries so mixture thickens a bit. Add a little white sugar to the mashed strawberries at a time and stir well. Taste--continue adding white sugar and stirring until strawberries are sweetened to your taste. Slice the remaining strawberries in half. Arrange the strawberry halves (cut side down) any way you wish on top of the cold pie. Spoon the mashed strawberry mixture over the strawberry halves. Refrigerate until cold.

#3383 - Raisin Rice Pudding

(by Shirley McNevich)

1 egg
4 cups whole milk
1 - 3oz. box Jell-O vanilla pudding (NOT instant)
1 cup Minute Rice (raw)
1/4 cup raisins
1/4 tsp. cinnamon
1/8 tsp. nutmeg

In a small saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a saucepan (no heat yet) add egg--beat with a whisk. Add milk while whisking. Add pudding powder--beat with the whisk until well mixed. Add rice and drained raisins--stir. Turn heat on to medium--cook/stir until mixture comes to a full rolling boil. Remove from heat and let the mixture sit for 5 minutes, then stir mixture well. Pour the whole mixture into a glass serving dish. Sprinkle cinnamon and nutmeg over the top. Cool completely, then cover and refrigerate until cold.

#3143 - Vanilla Strawberry Pie

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
1 - 3oz. box strawberry Jell-O
2 cups water
2 tsp. white sugar
fresh strawberries (washed and sliced)
1 pre-baked crust (regular OR graham cracker)
whipped cream

After slicing the strawberries, place them on paper towels to soak up any excess liquid (or they will make the pie crust soggy). Arrange sliced strawberries all over the bottom and up the sides of the pre-baked pie crust. In a saucepan add water, white sugar, strawberry Jell-O powder and vanilla pudding powder--cook/stir over medium heat until everything is dissolved and mixture just starts to boil. Remove from heat and cool for 5 minutes. Carefully pour the Jell-O mixture all over the strawberries. Cool to room temperature, then refrigerate until very cold. Top with whipped cream before serving.

#2757 - Orange Delight

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box tapioca pudding mix (NOT instant)
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
3 cups water
1 - 8oz. Cool Whip (thawed)
1 - 15oz. can Dole mandarin oranges (drained)

In a saucepan over medium heat add water, orange Jell-O mix, tapioca pudding mix and vanilla pudding mix--cook/stir until boiling. Once boiling, cook for 10 minutes. Remove from heat and cool to room temperature. Add the Cool Whip--stir to mix. Add the drained mandarin oranges--stir carefully until mixed. Scoop the mixture into a glass serving bowl. Refrigerate until cold.

#2585 - Fruit Cream Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (6oz. size)
1/2 of an 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1/2 cup Cool Whip (thawed) + extra for topping
1 - 3oz. box Jell-O (any fruit or berry flavor)
1 - 3oz. box Jell-O vanilla pudding (NOT INSTANT)
1 1/4 cups water
2 cups sliced fruit or berries

In a mixer add cream cheese and powdered sugar--beat. Add 1/2 cup Cool Whip--beat. Pour the mixture into the crust and put it in the crust into the refrigerator. In a saucepan over medium heat add water, Jell-O mix and Jell-O vanilla pudding mix--cook/stir until boiling. Once boiling, remove from heat and cool for 5 minutes, then add sliced fruit or berries--stir until mixed. Cool to room temperature, then remove crust from refrigerator and spread Jell-O mixture over the cream cheese layer. Refrigerate overnight. Spread more Cool Whip over the top before serving.

#1451 - Peaches and Cream

(by Shirley McNevich)

3/4 cup flour
1 - 3.75oz. box Jell-O vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 cup milk
3 TBSP butter (melted)
1 - 16oz. can DelMonte peach slices (drain but save the juice)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar + 1 TBSP white sugar
1/2 tsp. cinnamon

In a bowl add flour, pudding mix and baking powder--stir. In a separate bowl add beaten egg, milk and melted butter--stir until mixed. Pour the egg mixture into the flour mixture--stir until mixed. Grease an 8 x 8 glass baking dish. Spread the pudding mixture into the bottom of the greased dish. Cut the drained peaches into bite sized pieces and spread them evenly on top of the pudding mixture. In a mixer add cream cheese, 1/2 cup white sugar and 1/3 cup of the reserved peach juice--beat until smooth. Pour the cream cheese mixture evenly on top of the peaches. In a bowl add cinnamon and 1 TBSP white sugar--stir with a spoon. Sprinkle the cinnamon sugar mixture evenly on top of the cream cheese mixture. Bake at 325 degrees for 45 minutes. Cool completely, then refrigerate.

#1394 - Pineapple Coconut Pudding Cake

(by Kim [Knecht] Bickel - friend)

1 box Duncan Hines yellow cake mix
extra eggs if necessary
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 4.6oz. box Jell-O vanilla pudding (NOT instant)
2 cups milk
1 cup Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

In a mixer prepare cake mix according to box directions BUT use 3 eggs no matter what box directions say (some call for 1 or 2 eggs, but you must use 3). Pour batter into a greased 9 x 13 glass baking dish. Bake it according to box directions--test with a toothpick for doneness. As soon as cake is removed from oven use a fork and poke holes all over the top and through the cake. Pour the whole can of crushed pineapple and its juice evenly over the top of the cake. Let the cake cool to room temperature. Prepare the vanilla pudding mix according to box directions BUT only use 2 cups of milk (no matter what box directions say). Cool pudding to room temperature, then spread it evenly over the pineapple layer of the cake. Spread the Cool Whip evenly over the pudding layer. Sprinkle the coconut evenly over the top of the Cool Whip layer. Refrigerate overnight.

#1379 - Easy Pineapple Dessert

(by Shirley McNevich)

1 - 4.6oz. box Jell-O vanilla pudding mix (NOT instant)
1 - 20oz. can Dole crushed pineapple
1 - 8oz. Cool Whip (thawed)
maraschino cherries

Cook and cool pudding mix according to box directions (it should be cooled to room temperature before continuing). Drain the juice from the crushed pineapple and discard the juice. Add the drained crushed pineapple to the cooled vanilla pudding--stir. Add 1/2 of the Cool Whip to the pudding mixture--stir with a spoon. Refrigerate overnight. When ready to serve, scoop into serving bowls and add a few maraschino cherries on top (make sure you pat cherries dry with paper towels before adding them to the top).

#721 - Peanut Butter Pudding Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
2 cups milk
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
1 cup Reese's peanut butter chips
2 1/2 cups Cool Whip
1/3 cup Nestle's milk chocolate chips
1 tsp. Crisco shortening

In a saucepan over medium heat add milk and pudding mix--stir. Bring to a boil, then reduce heat to low. Add peanut butter chips and stir until melted. Pour entire mixture into the graham cracker crust. Cool the pie completely. Cover it and refrigerate at least four hours until it is set. Remove from refrigerator and spoon Cool Whip over the entire top of the pie. Use a microwave safe bowl--add chocolate chips and shortening--melt in :30 second increments in the microwave until completely melted--stir. Let the chocolate mixture stand for 5 minutes, then use a spoon to drizzle the chocolate mixture over the top of the Cool Whip. Refrigerate overnight. 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).

#456 - Coconut Cream Pie OR Banana Cream Pie

(by Shirley McNevich)

Use our pie crust recipe #33 OR Pillsbury ready-made pie dough
9" pie plate
1 - 6oz. box Jello-O vanilla pudding mix (NOT instant)
3 cups milk
1 - 7oz. bag Baker's angelflake coconut
3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar
sliced bananas (optional)

Spray the pie plate with Pam, insert the pie dough, flute the edges of the dough, spray the inside of the pie dough with Pam and bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a small saucepan, make vanilla pudding according to box directions. When it's done, add 1/2 of the bag of coconut to the pudding and stir. Pour the pudding/coconut mixture into the baked pie crust. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pudding filling using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Sprinkle the remaining coconut over the top of the meringue. Preheat oven to 375 degrees. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. Wet your knife to cut through the meringue, then slice the rest of the way through the pie. Optional--before pouring pudding/coconut filling into the baked crust, add sliced bananas to the baked crust, omit the coconut altogether and this will make banana cream pie.