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Baking 101 Baking 101

*~Puddings~*

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                       Ya gotta have a pudding pop! ~

       

by on Mar. 25, 2011 at 2:43 AM
Replies (31-33):
dntbgmeb4cofe
by on Oct. 14, 2011 at 11:09 PM

Iced Cappuccino Creme


Iced Cappuccino Creme recipe

what you need

2 cups cold milk
1 pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup MAXWELL HOUSE INTERNATIONAL CAFÉ Suisse Mocha Café
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

make it

POUR milk into large bowl. Add dry pudding mix and flavored instant coffee. Beat with wire whisk 2 min.

ADD whipped topping; stir until well blended. Cover.

FREEZE 6 hours or until firm. Store leftovers in freezer.

kraft kitchens tips

SPECIAL EXTRA
Prepare as directed, gently stirring in 1 cup chopped OREO Cookies, chopped chocolate candy bars or chopped chocolate-covered toffee bars along with the whipped topping.
VARIATION
Prepare as directed, using fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, MAXWELL HOUSE INTERNATIONAL CAFÉ Sugar Free French Vanilla Café and COOL WHIP FREE Whipped Topping.
SPECIAL EXTRA
Serve with pirouette cookies.
dntbgmeb4cofe
by on Oct. 14, 2011 at 11:23 PM

Watermelon Pudding Tart

carolina_gal
Posted by  on Aug. 25, 2011 at 8:05 AM
  •  

Watermelon Pudding Tart

Story Image

1 1/4 cups graham cracker crumbs

5 tablespoons butter, melted

1/2 cups watermelon flesh

2 tablespoons lemon juice

2 eggs

1/4 cup cornstarch

1/4 cup sugar

Whipped cream

Heat oven to 350 degrees. Coat a 9-inch removable bottom tart pan with baking spray.

In medium bowl, combine graham cracker crumbs with butter, stirring until well mixed. Press mixture into prepared tart pan. Bake for 12 to 15 minutes, or until golden.

Meanwhile, in blender puree watermelon until completely smooth. You should have 2 cups of juice. Strain juice through a fine mesh strainer into small saucepan. Add lemon juice. Over medium-high heat, bring juice to simmer.

In medium, heat-safe bowl, whisk together eggs, cornstarch and sugar until smooth. In a slow and steady stream, pour hot juice into egg mixture while continuously whisking. Pour mixture back into pan and continue to cook, whisking until thickened. Pour watermelon pudding into baked tart crust.

Press a piece of plastic wrap directly onto surface of pudding and refrigerate until cold. Serve with whipped cream.

http://www.suntimes.com/recipes/desserts/7028803-509/watermelon-pudding-tart.html

SUPERMOM2536
by on Apr. 4, 2013 at 2:23 PM

Hi am not a lover of sweet but from the look of these puddings i think i am gong to change.yum yum!

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