1 LEMON CAKE MIX
1 PACKAGE INSTANT LEMON PUDDING MIX
2 t RUM EXTRACT
3/4 CUP OIL
1 CUP MILK
COMBINE CAKE AND PUDDING MIX IN THE DRY INGREDIENTS. ADD EGGS AND LIQUIDS, BEAT 10 MINUTES WITH ELECTRIC MIXER. POUR INTO WELL GREASED AND FLOURED BUNDT PAN BAKE AT 350 DEGREES FOR 45 MINUTES. AS SOON AS CAKE IS OUT OF PAN HAVE READY!
1 CUP POWDERED SUGAR
1/4 CUP WHITE RUM
MIX TOGETHER AND SPREAD OVER CAKE WITH A PASTRY BRUSH.
1 YELLOW PUDDING CAKE MIX (BAKED AS DIRECTED)
1 CAN CRUSHED PINEAPPLE
1 CUP SUGAR
1 PACKAGE BUTTER PECAN PUDDING
1 CARTON COOL WHIP
NUTS (OPTIONAL)
1 CUP COCONUT
MIX TOGETHER PINEAPPLE WITH SUGAR AND BRING TO BOIL POUR OVER WARM CAKE. MIX TOGETHER PUDDING AS DIRECTED AND POUR OVER COOLED CAKE. SPREAD COOL WHIP OVER TOP. SPRINKLE WITH NUTS AND COCONUT.
1 YELLOW CAKE MIX
1 CAN CRUSHED PINEAPPLE
12 CAN CREAM OF COCONUT
1 PKG. COOL WHIP
1/2 CUP COCONUT
MIX CAKE MIX ACCORDING TO PACKAGE DIRECTIONS AND ADD 1/2 CAN OF PINEAPPLE. BAKE ACCORDING TO PACKAGE. PLACE HOLES IN WARM CAKE WITH A TOOTHPICK. POUR CREAM OF COCONUT OVER CAKE. LET COOL. TOP WITH WHIP TOPPING AND REMAINING PINEAPPLE AND COCONUT.
1 PIE CRUST
3 EGGS
1/2 CUP SUGAR
1/2 CUP PEANUT BUTTER
1/2 t VANILLA
1 CUP SALTED PEANUTS
BEAT EGGS. ADD SYRUP, SUGAR, PEANUT BUTTER, AND VANILLA. BEAT UNTIL SMOOTH. ADD PEANUTS AND STIR. POUR FILLING INTO PIE SHELL AND BAKE AT 400 DEGREES FOR 15 MINUTES. TURN HEAT DOWN TO 350 DEGREES AND BAKE FOR 35 MINUTES. COOL AND SERVE.
WITH A TOOTHPICK MAKE HOLES IN WARM CAKE. POUR LIQUID GELATIN OVER CAKE. LET CAKE COOL SLIGHTLY. ICE AND REFRIGERATE AT LEAST 1 HOUR BEFORE SERVING.
1 15 OZ PACKAGE OREO COOKIES, CRUSHED FINELY
1/2 CUP SOFTENED BUTTER OR MARGARINE
1/2 GALLON VANILLA ICE CREAM
1 CAN EVAPORATED MILK
1 CUP SUGAR
1/2 CUP BUTTER OR MARGARINE
2 OZ UNSWEETENED CHOCOLATE
2 CUPS COOL WHIP
1 CUP ALMOND SLIVERS
COMBINE COOKIE CRUMBS AND BUTTER. PRESS INTO BOTTOM OF A 9X13 INCH AND A 9X9 INCH BAKING DISH. FREEZE. SPREAD ICE CREAM OVER COOKIE MIXTURE. IN A SAUCEPAN, COMBINE MILK, SUGAR, BUTTER, AND CHOCOLATE. BRING TO BOIL; STIR CONSTANTLY; SIMMER FOR 15 TO 20 MINUTES UNTIL MIXTURE THICKENS. COOL AND SPREAD OVER ICE CREAM; FREEZE. BEFORE SERVING TOP WITH COOL WHIP; SPRINKLE WITH ALMONDS.
1 CUP FLOUR
1 CUP FINELY CHOPPED NUTS
1 STICK BUTTER OR MARGARINE, SOFTENED
1 80Z PACKAGE CREAM CHEESE, SOFTENED
1 PACKAGE COOL WHIP
1 CUP POWDERED SUGAR
1 BOX CHOCOLATE INSTANT PUDDING
1 BOX VANILLA INSTANT PUDDING
3 CUPS MILK
MIX TOGETHER FLOUR NUTS AND BUTTER. PRESS IN THE BOTTOM OF A 9X13 INCH BAKING PAN. MIX TOGETHER CREAM CHEESE AND POWDERED SUGAR. SPREAD MIXTURE OVER FLOUR MIXTURE. MIX TOGETHER WITH AN ELECTRIC MIXER PUDDING MIXES AND MILK. MIX UNTIL THICK. SPREAD OVER CREAM CHEESE MIXTURE. TOP WITH COOL WHIP AND SERVE. KEEP REFRIGERATED.
1 PKG. COOK AND SERVE VANILLA PUDDING
1 CAN EAGLE BRAND MILK
1 CONTAINER WHIPPED TOPPING
APPROX. 36 VANILLA WAFERS
2 MEDIUM BANANAS, SLICED
ADD CONDENSED MILK TO PUDDING AND MIX. FOLD IN WHIP TOPPING. LAYER STARTING WITH WAFERS ON THE BOTTOM, THEN BANANAS, AND PUDDING MIXTURE. LOOKS GREAT IN A TRIFLE DISH. TOP WITH DOTS OF WHIPPED TOPPING. CHILL BEFORE SERVING.
