25713 homemade pudding without wafers Recipes

instant vanilla pudding, vanilla wafers, sour cream (seperated ), carton strawberry cream cheese, fresh strawberries, fresh banana, strawberry pie filling, milk , for the pudding

instant vanilla pudding, vanilla wafers, bananas, nonfat milk

condensed milk, instant vanilla pudding, vanilla wafer, cool whip, banana, water

homemade cornbread, cubed, homemade biscuits, cubed, butter, melted, celery, chopped, onion, chopped, eggs, well beaten, chicken stock , equal to cornbread, poultry seasoning, to taste, at least 1/2 tsp, salt and pepper, to taste

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

sugar, divided, al-purpose flour, salt, eggs, separated, milk, vanilla extract, vanilla bean, vanilla wafer cookies, divided, ripe bananas, divided, vanilla wafers and banana slices for garnish

sugar, flour, salt, egg yolks, milk, bananas, sliced, vanilla, vanilla wafer

eggs, separated (6 or 7 if small), sugar, milk, salt, banana flavoring, cornstarch, vanilla wafer, bananas

sour cream, cream (cool whip), instant vanilla pudding, milk, wafer cookies (nilla wafers), bananas

desert topping, milk; divided, smooth peanut butter, chocolate instant pudding, chocolate wafers (48 wafers

sweetened condensed milk, cold milk, instant vanilla pudding, vanilla wafers, bananas sliced

bananas (6 to 8), cool whip, cream cheese, eagle brand sweetened condensed milk or reduces fat/free, instant banana pudding (large box), vanilla wafers

bananas, eagle brand milk, lemon juice, milk, rediwhip whipped cream, vanilla, vanilla instant pudding 6 oz., vanilla wafers

bananas, cool whip, cream cheese, milk, sweetened condensed milk, vanilla instant pudding, vanilla wafers

homemade pizza rolls, shredded pizza cheese or mozzarella cheese, sausage, cooked, drained, sliced pepperoni, chopped, green pepper, finely chopped, fresh sliced mushrooms, coarsely chopped, onion, finely chopped, chopped black olives, pizza sauce or spaghetti sauce, egg roll wraps, oil (for frying ), combine above ingredients except wrappers (and oil)., place a 1/4 cup filling in center of each egg roll. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner w/water and roll up tightly to seal. fry in 1-inch of 375o oil for 1-2 minutes til golden brown., serve with addition pizza sauce for dipping if desired., extra cooked rolls can be frozen ., reheat :., place on cookie sheet and bake in 375o oven for 20-25 minutes til heated through and nice and crispy on the outside., i make some with homemade sausage, some with chopped peperoni, some with a couple of my italian cheese blends, etc., your only limited to what you can imagine

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).