Pudding mixes

[Kitchen Witch]

TRIPLE CHOCOLATE CAKE


1 package chocolate cake mix
1 package chocolate pudding mix -- instant
4 large eggs -- beaten
1/4 cup oil
1 1/4 cups water

1 cup chocolate chips
1 cup pecans -- chopped

Heat oven to 350 degrees.

Mix cake mix, pudding mix, eggs, water and oil.

Stir in chips and pecans.

Bake in greased and floured bundt pan about 1 hour at 350 degrees.

Frost with cream cheese frosting.

[Kitchen Witch]

Pistachio Dream Cake

1 (2-layer) yellow cake mix
3 eggs
8 oz. Club soda
2 small boxes instant pistachio pudding
1/2 cup oil
1/2 cup chopped nuts
1 pint heavy cream
3/4 cup milk
2 teaspoons powdered sugar

Mix cake mix with eggs, soda, 1 box pudding, oil and nuts. Bake in greased and floured bundt or tube pan at 375 for 50 minutes.

For frosting: Beat cream, milk, 1 box pudding and sugar till thick and creamy.

[Kitchen Witch]

LEMON CAKE


1 box lemon cake mix
1 cup apricot nectar
3/4 cup oil
4 large eggs
1/2 cup sugar
1 small lemon instant pudding

LEMON ICING
1 cup powdered sugar
1 juice of lemon

Cake:
Mix cake mix, sugar, oil, and nectar together.

Add eggs 1 at a time.

Bake in a tube pan at 325 degrees for 1 hour.

Icing: mix sugar and lemon juice. Pour over cake while still warm to make glaze.

[Kitchen Witch]

EASTER EGGS

1 stick margarine
1 package (8 serving size) cooked type vanilla pudding
1 lb confectioners sugar
1/2 cup peanut butter OR coconut OR nuts
1/2 cup milk
1 teaspoon vanilla extract

Melt margarine in medium saucepan. Add pudding and milk. Bring to a boil, and boil for 2 minutes. Add rest of ingredients. Cool. Roll into egg shapes. Dip in melted Dipping chocolate.

[Kitchen Witch]

Chocolate Holiday Bears

3/4 c. butter, softened
3/4 c. firmly packed brown sugar
1 pkg (4 serving size) instant chocolate pudding
1 egg
1 3/4 cups flour
1 tsp baking soda
1/2 - 1 tsp ground cinnamon depending on your taste

Preheat oven to 375. Beat butter, sugar, dry pudding mix, and egg in large bowl on medium speed until well blended. Combine remaining dry ingredients and gradually add to pudding mixture, blending well. Form into ball. (Refrigerate up to 1 hr of dough is soft.) Roll out on lightly floured surface to 1/4 inch thick. Cut out with 4" cookie cutters and place on greased baking sheet. Bake 12 to 14 mins. or until slightly firm.

[Kitchen Witch]

Lemon Bundt Cake

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup Sprite or 7-Up

Preheat oven to 325ºF. Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

[Kitchen Witch]

Chocolate Pudding Candy

1 pk jello chocolate pudding mix
3/4 c white sugar
3/4 c brown sugar
1/2 c milk
3 tb butter

Combine pudding, sugar, and milk in a saucepan; blend well. Cook and stir
over low heat until sugar is completely dissolved. Continue cooking without
stirring until mixture comes to a full boil. Boil for 3 minutes. Remove
from heat, add butter immediately and beat until mixture thickens and loses
it's gloss (about 12 minutes). Pour into greased pan. Chill and cut into
squares.

[Kitchen Witch]

"Impossible" Chocolate Pudding Pie

Homemade Bisquick Mix

8 cups Flour
1 1/4 cups Nonfat Dry Milk
1/4 cup Baking Powder
1 tablespoon Salt
2 cups Shortening

Combine flour, milk, baking powder and salt. Cut in shortening.
Store in tightly closed container in cool place.



Impossible Chocolate Pie

(8 servings)

2 Eggs
1 c Milk
1/4 c Butter
1 ts Vanilla
2 oz Melted chocolate
1 c Brown sugar
1/2 c Bisquick


Preheat oven to 350. Put everything in blender for 1 min. pour into pie plate. Bake for 30 minutes until tests done with knife. Cool completly and top with whipped cream.

[Kitchen Witch]

PINEAPPLE VANILLA PUDDING CAKE

1 box Jiffy cake mix
1 lg. can crushed pineapple
1 lg. family pkg. vanilla instant pudding
1 sm. pkg. vanilla instant pudding
3 c. milk
9 oz. Cool Whip
Coconut

Mix cake mix according to directions and bake in 13 x 9 inch pan. Mix vanilla pudding and let thicken. Spread pineapple, drained over cake. Spread pudding over pineapple. Spread Cool Whip on top. Sprinkle coconut on top. Chill until ready to serve.

[Kitchen Witch]

BREAD PUDDING WITH VANILLA SAUCE

4 c. bread cubes (we love raisin bread)
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
2 slightly beaten eggs
5 c. milk
1/2 c. raisins
2 sm. boxes instant vanilla pudding
butter

Preheat oven to 350 degrees. Use 2 quart oblong baking dish. Combine bread cubes, sugar, cinnamon and salt; set aside. Mix 2 slightly beaten eggs with 1 cup of milk. Alternate layers of bread mixture, egg and milk mixture, raisins and 1 box vanilla instant pudding. Dot each layer with 4 teaspoons butter. Fill dish with one more cup milk. Place dish in hot water and bake for 55 minutes.

[Kitchen Witch]

CHOCOLATE/VANILLA PUDDING DESSERT

8 oz. cream cheese
2 c. Cool Whip
1 c. flour
1/2 c. soft butter
1 c. powdered sugar
1 sm. box each of chocolate and vanilla pudding
3 c. milk

Mix flour and butter, pat into a 9x13 pan and bake at 350 degrees for 15 to 20 minutes, cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread over crust. Mix 3 cups of milk with both the chocolate and vanilla puddings. Spread over last layer. Let set. Spread 1 cup Cool Whip on top.

[Kitchen Witch]

Frozen Black-Bottom Peanut Butter Pie

Make crust:
37 Ritz crackers. crushed
6 T. butter or margarine, melted

Press into bottom and up side of 9-inch pie plate; chill.


Carefully spread 1/3 c. hot fudge dessert topping, heated slightly to soften over crust.


Combine:
1 c. creamy peanut butter
1 c. cold milk - mixing well with wire whisk -
Add:
1 pkg. vanilla or chocolate instant pudding mix (4 serving size)
Continue to beat with wire whisk for 2 minutes or until well blended.

Stir in 1/2 tub (using 4 oz from 8 oz tub) Cool Whip and spoon into crust.

Spread remaining 1/2 tub (4 oz from 8 oz tub) over top.

Freeze for 4 hours.

Sprinkle with chopped peanuts.



VARIATION: Use chunky peanut butter in place of smooth.

[Kitchen Witch]

VANILLA PUDDING BARS

1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 c. creamy peanut butter

Melt above and spread 3/4 of mix in 9 x 13 inch pan.

FILLING:

1 stick butter, melted
2 tbsp. vanilla pudding mix
1/4 c. milk
3 c. powdered sugar
1/2 tsp. vanilla

Spread on above mixture that has been set in refrigerator. Then pour over set filling 1 cup dry peanuts and rest of chocolate mix on top. Keep refrigerated.