Banana Pudding
This is great pick me up when you are feeling a little low.
1 (6-ounce) box instant vanilla pudding
1 (7 1/4-ounce) box vanilla wafers
4 bananas, sliced
Meringue
Preheat the oven to 375 degrees F.
1. Make the pudding according to the directions on the box.
2. Arrange the wafers, sliced bananas, and pudding in layers in a 2-quart casserole, ending with a layer of pudding on top.
3. This will make 3 layers.
4. Spread the meringue gently over the top.
5. Bake for 15 minutes.
Note: For a quicker version of this recipe, use pudding as directed on box and place a layer of whipped cream on top.
Yield: Serves 8
PINEAPPLE DREAM CAKE
1 yellow cake mix
1 lg. can pineapple, crushed
1 lg. pkg. vanilla pudding, instant
1 (8 oz.) Cool Whip
Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired.
ITALIAN CREAM CAKE
1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2
oz.)
1 1/3 c. water
4 eggs
1/2 c. oil
Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts
2 c. coconut
Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes. –FROST WITH THE FOLLOWING:–
4 tbsp. margarine, softened
8 oz. cream cheese, softened
2 tbsp. canned milk (add a few drops
more if too thick)
3 1/2 c. confectioners’ sugar
2 c. coconut
This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.
TWINKIE CAKE 1
1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate and enjoy!
POPPYSEED CAKE
1 yellow butter cake mix
1 instant vanilla pudding
4 eggs
1/2 c. Crisco oil
1 c. water
1/4 to 1/2 c. poppy seeds
Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.
THE “BEST” CAKE
–CAKE:–
1 box yellow cake mix
1 (8 oz.) carton sour cream
1 pkg. instant vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate chips
1/2 c. chopped pecans
1 bar German chocolate, grated
–ICING:–
1 stick margarine
8 oz. cream cheese
1 box powdered sugar
1/2 c. chopped pecans
1 tsp. vanilla
I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. II. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping. III. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV. ICING: Use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated German chocolate.
GOOD STUFF, MAYNARD CAKE
1 (20 oz.) can crushed pineapple
8 oz. frozen whipped cream
1 sm. pkg. instant vanilla pudding
1 (16 oz.) frozen pound cake
Mix the first three ingredients. Let stand for five minutes. Cut thawed cake lengthwise into fourths. Put bottom layer first then add pineapple mixture. Continue layering, completing with the mixture. Keep refrigerated until served. Garnish with fresh strawberries for extra appeal.