Pudding pleasures

Quick and tasty treats for the family

Oreo Pudding
1 (12 oz.) package Oreo cookies
¼ cup butter
1 (8 oz.) package cream cheese
1 cup powdered sugar
1 (3.4 oz.) box instant pudding
1 (12 oz.) container Cool Whip

Crush the cookies with potato masher. Press evenly into top; set aside. In a mixing bowl, mix butter and cream cheese until fluffy. Add powdered sugar; mix well. Add pudding which has been mixed according to directions on box. Fold in Cool Whip. Spread mixture over cookie crumbs. Sprinkle reserved cookies on top. Yields 12 to 18 servings. Annie Gingerich, Clark, Mo

Pear Pudding
2 (15 oz.) cans pear halves in light syrup
1⁄3 cup all-purpose flour
¼ cup sugar
½ cup plain low-fat or fat-free yogurt
2 eggs
1 tsp. vanilla
3 tbls. brown sugar
Preheat oven to 375°. Drain pears, reserving ¼ cup of the syrup. Score round side of pear halves with shallow, crosswise cuts. Set aside pears and syrup. Place flour and sugar in a blender or food processor. Cover and blend to prevent flour from clumping. Add yogurt, eggs, vanilla and reserved pear syrup; process until smooth. Grease 9 ½-inch deep quiche dish or an 8x8 baking pan. Arrange pear halves, cut-side down, in dish. Pour batter over fruit. Sprinkle with brown sugar. Bake 25 to 30 minutes or until center is just set when gently shaken. Cool on wire rack about 30 minutes. Yields 6 servings. Louise Watkins, Thayer, Mo.

Chocolate Éclair Pudding
2 (3.4 oz.) boxes instant vanilla pudding
3 cups milk
1 (8 oz.) package cream cheese
1 (8 oz.) container Cool Whip
Graham crackers
Milk chocolate frosting

Mix pudding and milk. Fold in softened cream cheese and cool whip. Line a 9x13-inch pan with graham crackers. Put half of the pudding mixture on top, then layer with more graham crackers. Put the rest of pudding mixture on top of the layer of graham crackers. Then frost with a container of ready-to-use milk chocolate frosting. Chill for 2 hours or overnight. Yields 16 to 24 servings. Judy Griffin, Eldridge, Mo.

Mrs. H’s Famous Butterfinger Dessert
1 package graham crackers
10 soda cracker squares
4 tbls. sugar
1 stick butter or margarine, melted
2 (3 oz.) packages instant vanilla or French vanilla pudding
2 cups milk
3 cups vanilla ice cream, softened
1 tsp. vanilla
1 (8 oz.) tub Cool Whip
2 (3.9 oz.) Butterfinger candy bars, chilled

Finely crush graham and soda crackers. Add sugar and mix with melted butter or margarine. Reserve ½ cup of crumbs for top and press remaining mixture into a 9x13-inch pan with a lid. Mix pudding and milk with a mixer. Add softened ice cream and vanilla. Mix well. Pour mixture over crumbs and chill until firm. Spread Cool Whip over the pudding mixture. Crush candy bars and mix with reserved crumbs. Sprinkle mixture on top. May freeze or chill. If freezing, do not put the crumbs or Butterfinger on top until completely thawed before serving. Yields 16 to 20 servings. Carolyn Harms, Leeton, Mo.

Caramel Pudding
¾ cup milk
½ cup water
2 egg yolks
½ cup packed brown sugar
¼ cup all-purpose flour
¼ tsp. salt
1 ½ tsp. butter
1 tsp. vanilla extract
2 tbls. whipped topping
2 tsp. English toffee bits or almond brickle chips
In a blender, combine the first six ingredients; cover and process until smooth. Pour into a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and vanilla. Pour pudding into 2 dessert dishes. Serve warm or chilled. Garnish with whipped topping and toffee bits. Yields 6 servings. Miss Mary Miller, Clark, Mo.

Cappuccino Pudding dessert
1 (3.4 oz.) package
vanilla instant pudding
2 tsp. instant coffee
2 cups cold milk
1⁄8 tsp. ground
1 cup Cool Whip
Mix together first 3 ingredients. Pour mixture into 5 small dessert dishes. Refrigerate for 1 hour. Mix together topping ingredients and spoon onto pudding mixture. Yields 5 servings. Jessica Asbury, Blue Springs, Mo.

Kansas Dirt Pudding
2 (3.5 oz.) package vanilla instant pudding, made to directions on box
1 (8 oz.) package cream cheese
1 (12 oz.) container
Cool Whip
1 ½ lb. Oreo cookies, crushed

Mix pudding, cream cheese and Cool Whip together. Layer in bowl, starting with cookies and ending with cookies on top. Yields 6 servings. Miss Katie Ann Miller, Clark, Mo.

Chocolate Pudding
½ cup sugar
2 tbls. cornstarch
¼ tsp. salt
1 egg, beaten
2 cups milk
2 squares (or 2 oz.) unsweetened chocolate
1 tbls. butter or margarine
1 ½ tsp. vanilla
In the top pan of a double boiler, mix together sugar, cornstarch, salt and beaten egg. Gradually stir in milk. Put top pan over simmering water, in bottom of double boiler. Add chocolate. Stir until chocolate melts and pudding thickens. Remove top pan from water; blend in butter and vanilla. Pour into sherbet glasses. Chill. Yields 4 to 6 servings. Kristy Blanchard, Sheldon, Mo.

Banana Pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 cup cold milk
1 (3.4 oz.) package instant vanilla pudding mix
1 (8 oz.) container whipped topping
52 vanilla wafers
4 medium firm bananas, sliced

In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl whisk milk and pudding mix and add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2 ½ quart glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving. Yields 10 to 12 servings. Kathy C. Gingerich, Clark, Mo.

Coconut Cream Pudding
1 ¼ cup sugar, divided
¼ cup cornstarch
3 cups milk
4 eggs, separated
1 cup coconut, flaked
1 tsp. vanilla extract
Vanilla wafers
In a heavy saucepan, combine ¾ cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. Beat egg yolks; stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more. Remove from heat; cool to lukewarm. Stir in coconut and vanilla. Put a thin layer of crumbled vanilla wafers in an ungreased 8-inch square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peak forms. Spread pudding over wafers; spread egg whites on, sealing edges. Bake at 350° for 10 to 15 minutes or until browned. Can Serve warm or cold. Yields 9 servings. Susie Gingerich, Clark, Mo.

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