#708 - Ambrosia Pie

(by Shirley McNevich)

Crust: 1 cup flour, 1/4 cup chopped pecans, 1/2 cup butter, 1/4 cup Domino's powdered sugar
Filling: 1 - 110z. can mandarin orange segments (drained), 1 cup Baker's angelflake coconut, 1 can Betty Crocker vanilla pudding, toasted Baker's angelflake coconut for sprinkling

In a bowl add flour, chopped pecans, butter, powdered sugar--mix with your hands to form dough. Press dough into a greased 9" pie dish (bottom and sides). Bake crust at 400 degrees for 12-15 minutes until golden brown. Cool the pie crust. Filling: in a bowl add mandarin oranges, 1 cup coconut, and 1 1/2 cups of pudding from the can--stir. Pour this mixture into the crust. Chill at least 4 hours. Remove from refrigerator and spread the remaining pudding on top. Toast 1/2 cup of coconut and sprinkle on top. Refrigerate overnight before serving.

#83 - Eclair Cake

(by Alma Russell - friend)

1 pound Honey graham crackers
2 - 3oz. packages instant french vanilla pudding
3 1/2 cups milk
1 - 8oz. Cool Whip

Butter the bottom of a 9 x 13 x 2 cake pan. Line the bottom of the cake pan with whole graham crackers. In a mixer, blend the pudding and the milk at medium speed for 2 minutes. Remove from mixer and stir in the Cool Whip by hand. Pour half of the batter over the graham crackers. Smooth out the batter. Place a second layer of whole graham crackers on top of the batter and then pour the remaining batter over the second layer of graham crackers. Cover the entire top with another later of graham crackers. Refrigerate for 2 hours, then add the following frosting: 6 TBSP Hershey's cocoa, 2 TBSP canola oil, 2 tsp. white Karo syrup, 2 tsp. vanilla, 2 TBSP melted butter, 1 1/2 cups Domino's powdered sugar, 3 TBSP milk. Using a mixer, beat all frosting ingredients together until smooth. Spread evenly on top of cake. Refrigerate overnight for best results.

#52 - Easy Sticky Buns

(by Aunt Eileen [Knouse] Carter)

2 loaves frozen bread dough
1 stick Parkay margarine
1 cup dark brown sugar
1 6 oz. package of vanilla pudding (NOT instant)
4 3/4 tsp. cinnamon
1/4 cup milk
1 cup chopped walnuts (optional)

Thaw the bread dough overnight. Grease a 13 x 9 x 2 cake pan. Break one of the loaves into pieces and line bottom of pan until covered.

In a small saucepan, melt the margarine and add brown sugar. Remove from heat and add pudding mix, cinnamon, and milk and stir. Pour 1/2 of that mixture on top of the bread dough that you put in the pan already.

Break the second loaf of bread in pieces and cover the mixture in the pan (just like you did before). Pour the rest of the margarine mixture over the top. Cover it with saran wrap and let stand on the counter for 3 hours until dough is raised (should be double in size). Sprinkle nuts over the top if you wish. Bake at 350 degrees for 30 minutes or until brown. Take a cookie sheet and line it with foil. Dump the sticky buns out on the foil while still hot. Enjoy.