Recipe: Recipes Using Pudding or Jello (17)

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03-27-2000 - 17 Recipes Using Pudding or Jello

Christy.AZ (09:56:30) : How to Get Kids to Eat Carrots

Orange Jello
Shredded carrots

Make jello, mix in shredded carrots, let set. You can't taste the carrots, yippee! You can also add crushed pineapple.

Beckty,LA (09:53:47) :

CRANBERRY SALAD
Recipe By : JAN

1 large box of black cherry or raspberry jello
2 cups boiling water
1 can whole cranberry sauce, cold (chill in refrigerator
over night)
1 cup chopped pecans
1 cup finely chopped celery
1 small can of crushed pineapple

Boil water and stir in jello. Stir to completely dissolve. Add other ingredients and
stir until well mixed. Pour into serving dish and place in refrigerator until set.

Beckty,LA (09:51:25) :

MOM'S APRICOT SALAD
Recipe By : MOM

JELLO
2 packages apricot or peach jello -- 3 oz.
1 can apricots -- chopped
1 can crushed pineapple -- 15 1/2 oz.

TOPPING
1/4 cup sugar
1 tablespoon flour
1/2 cup fruit juice
1 tablespoon butter
1 large egg -- beaten
1/2 cup heavy cream -- whipped

***JELLO***

drain fruit. Reserve 1/2 cup for topping.

Prepare jello according to directions, mixing remainder of the juice with water to make recommended amount of liquid.

Pour into baking dish. Refrigerate to harden.

**topping***

whip cream.

In sauce pan- mix flour and sugar.

Add juice and butter and egg.

Cook over medium heat, stirring, until thickened.

Cool. Fold in whipped cream ( may use frozen whipped topping).

Spread topping on jello.

Beckty,LA (09:50:26) :

TRIPLE CHOCOLATE CAKE
Recipe By : HOLLY HUDSPETH

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.

Beckty,LA (09:50:04) :

NANA'S INFAMOUS LEMON CAKE
Recipe By : NANA
Serving Size : 20

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.

Lori.NY (07:25:16) : : Raspberry Jello

10 oz. frozen Raspberries
1 1/4 Cup Crushed Pineapple
1 Lg. Raspberry
1/2 pint Sour Cream

2 Cups Boiling water
NO COLD WATER !!

Mix Jello with Boiling water add frozen Raspberries and let thaw.. then add pineapple (do not drain) . Put 1/2 mixture in Tupperware jello mold.. set in refrigerator till molded.. Add Sour cream and spread across the top a thin layer...then put the other half of mixture on top.. Set in refrigerator overnight..

Kelly~WA (06:43:34) : FINGER JELL-O

To make SINGLE-LAYER FINGER JELL-O....

Mix one (4 oz) package flavored Jell-O with
one pkg unflavored gelatin. Mix with
1 cup boiling water. Put in greased
(pam) 9x13 pan, let set until firm. Cut
into squares or designs using cookie
cutters.
_________________________________________

To make RAINBOW FINGER JELL-O....

4(3oz) packages different color Jell-O
6 Packages unflavored Gelatin
1 cup Sweetened Condensed Milk

LAYERS #1, 3, 5, 7
Mix one package flavored Jell-O with
one pkg unflavored gelatin. Mix with
1 cup boiling water. Put in greased
(pam) 9x13 pan, let set until firm.

LAYERS #2, 4, 6 (Optional)
Mix condensed milk with 1 cup boiling
water. Mix 2 pkgs unflavored gelatin
with 1 cup boiling water. Mix with milk
mixture. Pour one cup of this mixture
between set colored layers.

Each layer needs to be made hot and
refrigerated to cool so it does not
melt the previous layers.

If any of the cooled Jell-O begins to
set too early, put it in the microwave
for approximately 30 seconds.

_________________________________________

You can make the multiple layer finger
jell-O with as many layers as you wish.

If you want to be able to peel the layers apart while eating, let each layer set until VERY FIRM before adding the next layer. Peeling Jell-O layers can add to the fun of an already-fun food. (IMHO)

Cali,.CA (02:10:21) : LEMON JELL-O CAKE (great for picnics!)

1 box yellow cake mix (not pudding inc)
3/4 C Wesson oil
3/4 C. boiling water
1 sm. box lemon Jell-O
4 lg. eggs
Glaze:
1/2 C. fresh lemon juice
1 C. sifted powdered sugar

Dissolve jell-o in boiling water. Add oil to cake mix, stir in jell-o mixture & eggs. Beat until combined. Bake in greased 9"x13" pan at 350 deg. for about 40 minutes. Poke holes all over WARM cake & slowly pour glaze over all. YUM!

Cali,.CA (01:57:07) : My Favorite Lime Jello Mold

1 lg pkg. lime Jell-o
1 (16oz.) can crushed pineapple in juice (drain & save juice)
3/4 C. real mayonnaise (Best Foods or Hellmans)
3/4 C. small curd cottage cheese

Measure reserved pineapple juice & add water to make a total of 3 C liquid. Bring liquid to a boil & stir in Jell-O, stir until dissolved. Chill just until slightly thickened. Gently fold in remaining ingredients. Pour into mold & chill several hours, until set. Overnight is best. Unmold.

Cali,.CA (01:48:45) : EASY FAMILY CHOCOLATE PIE

crust:
8 double graham crackers, finely crushed
1/4 C margarine or butter, melted (do not use 'spread')
2 T. sugar
1 T. cinnamon
Filling:
1 pkg.(8oz) cream cheese, softened
1 1/4 C milk
1 pkg. chocolate instant pudding
garnish:
bittersweet chocolate curls
sweetened whipped cream

Mix all crust ingredients, set aside 1 T. Press the rest into a 9" pie pan & chill 45 minutes. Make filling: beat cream cheese until smooth, gradually stir in milk. Add dry pudding mix & stir well. Pour into pie shell. Sprinkle with reserved 1 T crumbs. Chill at least 1/2 hr, then top with whipped cream & chocolate curls.

Shelby,IA (11:03:52) : Chocolate Dream Dessert

1 pkg chocolate cake mix
1 pkg(3.4oz) instant vanilla pudding mix
1 cup chocolate syrup, divided
1 carton(12oz) frozen whipped topping, thawed
1/2 cup chopped pecans, optional

Prepare and bake cake according to pkg directions, using a greased 13x9x2 baking pan. Cool on a wire rack. Mean while, prepare pudding according to pkg directions; pour into a 13x9x2 pan. Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread w/whipped topping. Drizzle w/remaining chocolate syrup. Sprinkle w/pecans, if desired. Refrigerate until serving. Yield: 16-20 servings.

Gina,.Fla (10:55:23) : Judy's Strawberry Salad

1 pint sour cream
1 20 oz. package frozen strawberries
1 can crushed pineapples, save juice
3 sliced bananas
1 c. chopped nuts
2 small pkgs. strawberry salad
1 c. boiling water

Pour water over jello. Let cool, then add 1 c. pineapple juice. Add strawberries and the rest of ingred. except sour cream. Refrigerate til almost set. After jello is almost firm put a layer of sour cream over and return to fridge to set.

Gina,.Fla (10:50:52) : Mari's Blueberry Congealed Salad

2 6 oz. Jello Blueberry boxes
1 15 oz. blueberry pie filling can
1 small can crushed pineapple
1 bag frozen blueberries

Topping:

8 oz. cream cheese
1 c. sour cream
1/2 c. sugar
1/2 t. vanilla
1/2 c. chopped nuts

Boil 2 c. water and dissolve jello in it. Add blueberries and pineapple with juice in large bowl. Add the jello mixture. Blend well. Pour into a 9x13 pan and let set in fridge. make the topping by mixing all ingred. together and spread on top when jello is set. Sprinkle with nuts.

Gina,.Fla (10:48:32) : Chocolate Eclair Cake

1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting

Mix the pudding with milk using an electric mixer til thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.

lisa,MI (10:04:30) : SOUTHERN BANANA PUDDING

1 package(6 serving size) vanilla or banana cream flavor pudding and pie filling
3 3/4 cups milk
3 eggs, separated
2 1/2 dozen vanilla wafers
2 large bananas, sliced
dash salt
1/3 cup sugar

combine pudding mix, milk, and egg yolks in medium saucepan; blend well. cook and stir over medium heat until mixture comes to a full boil; set aside
Arrange layer of vanilla wafers in bottom of 2-qt baking dish. place a layer of banana slices over wafers in dish. Spoon a layer of pudding over bananas. Continue layering wafers, bananas and pudding, ending with pudding.
With electric mixer at medium speed, beat egg whites with salt until foamy. Gradually beat in sugar. Beat at high speed until mixture forms stiff, shiny peaks. Lightly pile meringue on pudding, sealing edges well. Bake in 425 oven for 5-10 minutes or until meringue is lightly browned. Serve warm or chilled. Makes 12 servings

Donna-Gaylord,.MI (09:29:11) : Pinwheel pudding dessert

This recipe is totally fat free, but loaded with flavor, it is a quick and easy summertime dessert

2 Cups cold milk
1 package (4-serving size) jello Vanillas Flavor Fat Free pudding and Pie filling
1 teaspoon grated orange peel
1 small peach or nectarine chopped
1 package (13.6 ounces) ENTENMANN'S Fat free Golden Loaf Cake, cut into 10 slices
2 Cups assorted summer fruit, such as sliced peaches, nectarines, strawberries, grapes, raspberries, or blueberries.

Pour milk into bowl. Add pudding mix. Beat with wire whisk 1 minute. Let stand 5 minutes. Stir in orange peel and peach
Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over cake. Top with fruit. Serve immediately or refrigerate until ready to serve

Donna-Gaylord,.MI (09:18:47) : CAPPUCCINO PARFAITS

4 teaspoons instant coffee
1 Tablespoon hot water
1 and 1/2 cups cold skim milk
1 package (4-serving size) Jello Vanilla or chocolate reduced calorie pudding and pie filling, (or fat free)
1 Cup thawed Cool-Whip Lite Whipped topping
3 Chocolate wafer cookies, crushed (I use reduced fat oreos)

Dissolve coffee in hot water in a medium bowl. Add milk, pudding mix and cinnamon. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes or until thickened. Gently stir in whipped topping
Spoon 1/2 of the pudding mixture into 5 dessert dishes. Sprinkle with crushed cookies. Spoon remaining pudding mixture over crushed cookies. Garnish each serving with additional 1 Tablespoon whipped topping
Refrigerate until ready to serve