Jell-O Pudding Eclairs
1 package (3 1/4 oz.) Jell-O Vanilla Pudding and Pie Filling
1 1/2 cups milk
1/2 cup prepared Dream WHip Whipped Topping
6 tablespoons butter or margarine
3/4 cup water
3/4 cup sifted all-purpose flour
3 eggs
2 squares Baker’s Unsweetened Chocolate
2 tablespoons butter
1 1/2 cups unsifted confectioners’ sugar
Dash of salt
3 tablespoons milk
Make filling:
Cook pudding mix as directed on package, reducing milk to 1 1/2 cups. Cover surface with wax paper; chill 1 hour. Beat pudding until smooth; fold in prepared topping.
Make shells:
Bring 6 tablespoons butter and the water to a boil in saucepan. Reduce heat; rapidly stir in flour. Cook and stir until mixture leaves sides of pan-about 2 minutes. Remove from heat; beat in eggs, one at a time. Beat thoroughly until satiny. Form 5×1 strips of dough with spoon on ungreased baking sheets. Bake at 425 degrees F. for 20 minutes, then at 350 degrees F. for 30 minutes. Cool.
Assemble:
Cut tops off shells, fill each with pudding, and replace tops.
Make glaze:
Melt chocolate with 2 tablespoons butter over low heat. Remove from heat; blend in sugar, salt and 3 tablespoons milk. Immediately spread on eclairs. Makes 10 eclairs.
Jell-O Pudding Tarts
1 package (3 1/4 oz.) Jell-O Pineapple Cream Pudding and Pie Filling
6 baked tart shells, cooled
Prepared Dream Whip Whipped Topping
6 whole strawberries
2 canned pineapple slices cut into 6 wedges each.
Prepare Jell-O pudding mix as directed on package. Cover surface of hot pudding with wax paper. Cool. Remove paper. Stir; then spoon into tart shells., allowing about 1/3 cup per shell. Chill if desired. Garnish with whipped topping, straberries and pineapple. Makes 6 tarts.
Jell-O Pudding Salad
1 can (13 1/2 oz.) Crushed pineapple
1 package (3 1/2 oz.) Jell-O Lemon Pudding and Pie Filling
3/4 cup sugar
1 egg
2 cups prepared Dream Whip Whipped Topping
1/4 cup seeded and sliced Tokay grapes or quartered maraschino cherries
14 cup chopped pecans
1 small banana, diced
Drain pineapple; measure syrup. Add water to syrup to make 2 1/4 cups. Combine pudding mix, sugar and 1/4 cup of measured liquid in saucepan. Add egg; blend well. Stir in remaining measured liquid. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with wax paper; chill.
Blend whipped topping into chilled pudding. Stir in remaining ingredients. Line 8×4 inch loaf pan with several layers of wax paper, allowing paper to extend 2 inches above edge of pan. Spoon in pudding mixture. Freeze until firm- 6 hours or more. Let stand at room temperature 30 minutes. Unmold on slad greens. Remove paper. Garnish with mint and whole grapes, if desired. Serve in slices. Makes 10-12 servings.
Jell-O Pudding Deluxe Torte
1 package (4 oz.) Jell-O Chocolate Fudge Pudding and Pie Filling
1/4 cup sugar
1 1/2 cups milk
1 egg yolk, slightly beaten
1 teaspoon vanilla
1/4 cup sugar
1/4 teaspoon cinnamon
1 package pie crust mix for 2-crust pie
2 cups prepared Dream Whip Whipped Topping
1/4 cup slivered almonds
Confectioners’ sugar
Combine pudding mix and 1/4 cup sugar. Stir in milk and egg yolk. Stir over medium heat until mixture comes to a full boil. Remove from heat; add vanilla. Cover surface with wax paper. Chill.
Add 1/4 cup sugar and the cinnamon to pie crust mix. Prepare as directed on package. Divide into 4 parts; roll each part to fit bottom os an inverted 8-inch round layer pan. Prick with fork. Bake on layer pans at 425 degrees F. for 6-8 minutes, or until golden brown. Cool 5 minutes; then loosen edges of pastry from pans with a knife. Lift off carefully and cool on racks.
Beat chilled pidding until smooth. Blend in prepared whipped topping. Spread 3/4 cup between each pastry layer, remainder on top. Stud top with almonds. Chill 3 hours. Sprinkle with confectioners’ sugar. Makes 12 servings.
Jell-O Pudding Brownies
1 package (4 oz.) Jell-O Chocolate Fudge or Chocolate Pudding and Pie Filling
1/2 cup unsifted all-purpose flour
1/4 teaspoon Calumet Baking Powder
1/3 cup butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts
Combine pudding mix, flour, and baking powder; mix well. Melt butter in saucepan; remove
from heat; add sugar. Beat in eggs one at a time. Blend in vanilla and pudding mixture.
Stir in nuts. Spread in greased 8-inch square pan. Bake at 350 degrees F. for 35 minutes. Cool in pan; then cut into bars. Makes 18 bars.
Jell-O Pudding Lemon Souffle
1 package (3 1/2 oz) Jell-O Lemon Pudding and Pie Filling
2/3 cup sugar
1 tablespoon unflavored gelatin
2 tablespoons lemon juice
1 3/4 cups water
3 egg yolks
1 teaspoon grated lemon rind
1 tablespoon butter
3 egg whites
1/4 cup sugar
2 cups whipped cream
Combine pudding mix, 2/3 cup sugar, gelatin, lemon juice, and 1/4 cup water in saucepan. Blend in egg yolks; add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; add lemon rind and butter. Cover surface with wax paper; chill about 1 1/2 hours. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Blend whipped cream into cooled pudding; then fold in egg white mixture. Pour into 1-quart souffle dish which has been extended with a 2-inch paper collar. Chill 3 hours or longer. Makes 8-10 servings.
Jell-O Pudding Ice Cream
1 package (4 serving) Jell-O Chocolate Fudge Pudding and Pie Filling (or any flavor except lemon)
1/4 cup sugar
2 cups milk
2 cups whipped cream
Combine pudding mix, sugar and milk. Cook pudding as directed on package. Cover surface with wax paper; chill. Then beat until creamy; blend in whipped cream. Freeze 1 hour in shallow pan. Spoon into bowl; beat until smooth, but not completely melted. Pour into 8×4-inch pan. Freeze until firm, 3-4 hours. Makes 1 quart. For Butterscotch Nut Ice Cream, fold 1/2 cup chopped nuts into butterscotch pudding mixture before last freezing. For Strawberry Vanilla Ice Cream, fold 3/4 cup sweetened crushed strawberries and a few drops of red food coloring into vanilla pudding mixture before last freezing.
Jell-O Pudding Napoleons
1 package (3 1/4 ox.) Jell-O Vanilla Pudding and Pie Filling
1 cup milk
1/4 cup heavy cream, whipped
Pastry for one crust 9-inch pie
3/4 cup confectioners’ sugar
1 square Baker’s Unsweetened Chocolate, melted
Make filling: Blend pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat; cover surface with wax paper. Chill 1 hour. Stir pudding; fold in whipped cream.
Make pastry strips: Roll pastry into a 12-inch square. Cut into three 4×12 inch strips. Place on baking sheet. Prick with fork. Bake at 425 degrees F. for 12 minutes or until golden brown. Cool.
Make glaze: Mix sugar with 1 1/2 to 2 tablespoons water until smooth; spread over 1 pastry strip. Gradually stir 1-1 1/2 teaspoons water into melted chocolate until thin enough to pour. Drizzle from a spoon in lengthwise lines over sugar glaze. Run point of knife across lines of chocolate.
Assemble: Spread half of filling over 1 undecorated pastry strip. Top with remaining undecorated strip and filling. Place decorated strip over filling. Chill 2 hours. With quick strokes of a sharp knife, cut into six 2-inch bars. Makes 6.
Jell-O Pudding Macaroons
1 package (3 1/4 oz.) Jell-O Vanilla Pudding and Pie Filling
2 2/3 cups (about) Baker’s Angel Flake Coconut
2/3 cup sweetened condensed milk
1/2 teaspoon almond extract
Combine all ingredients. Drop mixture from a teaspoon onto greased and floured baking sheets. Garnish if desired. Bake at 325 degrees F. for 12-15 minutes or until edges are golden brown. Remove from baking sheets at once and cool thoroughly on racks. (For ease in removal, use wet spatula.) Makes 2 1/2 dozen macaroons.
Jell-O Pudding Deluxe Cheesecake
1/4 cup finely crushed graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 package (4 oz.) Jell-O Chocolate or Chocolate Fudge Pudding and Pie Filling
3/4 cup sugar
1 cup milk
1 square Baker’s Unsweetened Chocolate
3 packages (8 oz.) cream cheese, softened
3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
3 egg whites
1 cup (8 oz.) sour cream
Mix crumbs, 2 tablespoon sugar and butter. Sprinkle on sides and press in bottom of greased 9-inch springform pan. Combine pudding mix, 2/4 cup sugar, and milk in saucepan. Add chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to full boil. Remove from heat; cover surface with wax paper. In large bowl, beat cream cheese with electric or rotary mixer beater until fluffy. Add egg yolks; beat well. Blend in vanilla, salt and pudding. Beat egg whites until they form soft rounded peaks; fold into pudding mixture. Pour over crumbs in pan.
Bake on lowest oven rack at 425 degrees F. for 30 minutes, or until center is set when lightly touched. Cool thoroughly. Just before serving, spread the sour cream over top of cheesecake. Garnish as desired. This makes 10-12 servings.
Jell-O Pudding Fudge
1 package (4 oz.) Jell-O Chocolate or Chocolate Fudge Pudding and Pie Filling
2 tablespoons butter
1/4 cup milk
1 1/2 cups sifted confectioners’ sugar
1/4 cup chopped nuts
Combine pudding mix, butter and milk. Bring to full boil; boil gently 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar. Add nuts. Pour into greased 8×4-inch pan. Cool; then cut into squares. Makes 1 pound.
Jell-O Pudding Frozen Fudge Pops
1 Package (4 oz) Jell-O Chocolate or Chocolate Fudge and Pie Filling
1/4 cup sugar
3 cups milk
Combine Jell-O pudding mix, sugar and milk. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cool five minutes, stirring once or twice. Pour mixture into shallow pan. Free until ice crystals form around edges-about 30 minutes. Stir mixture until smooth, but not melted. Spoon into pop molds or 4-ounce paper cups, place wooden stick in each. Freeze till firm. Makes 7 pops. You can easily take packaged pudding, cut a slit on the top and add a popsicle stick or baby spoon and freeze it, too.
Jell-O Pudding Boston Cream Pie
One 5-oz. package (6-serving size) Jell-O Vanilla Pudding and Pie Filling
2 1/3 cups milk
1 square Baker’s Unsweetened Chocolate
1 tablespoon butter
1/2 cup prepared Dream Whip Whipped Topping*
1 baked, cooled 8 pr 9-inch yellow cake layer
*Or use 1/4 cup heavy cream, whipped
Combine pudding mix with milk in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat. COmbine 1 cup of the hot pudding with chocolate and butter in a bowl, stirring until melted. Cover surface of each pudding with waxed paper; chill. Beat plain vanilla pudding just until smooth; blend in prepared whipped topping. Split cake layer in half to make 2 layers. Place 1 layer on serving plate; spread with vanilla pudding mixture. Top with second layer. Beat chocolate pudding mixture until smooth. Spread over top of cake. Chill at least an hour.
Jell-O Pudding Pecan Pie
1 package (3 1/4 ounce) Jell-O Vanilla Pudding and Pie Filling
1 cup dark corn syrup
3/4 cup evaporated milk (small can)
1 egg, slightly beaten
1 cup chopped pecans
1 9 inch pie shell, unbaked
Preheat oven to 375 degrees. Blend pie filling mix with corn syrup. Gradually stir in evaporated milk and egg. Then add pecans. Pour into pie shell. Bake at 375 degrees F. until top is firm and just begins to crack-about 40 minutes. Cool at least 3 hours. Garnish.
Jell-O Pudding Cherry Pie
1 pkg. Jell-O vanilla pudding and pie filling
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons lemon juice
1 can pitted red sour cherries
1 tablespoon butter
Few drops red food coloring
1 (8 inch) baked pie shell, cooled
Prepared Dream Whip
Fresh red cherries
Combine filling mix, sugar, salt, water and lemon juice in a saucepan. Blend into a smooth paste. Add cherries and cherry liquid. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in butter and food coloring. Cool 5 minutes and pour into pie shell. Cool until firm, about 3 hours. Garnish with whipped topping and cherries.
Jell-O Pudding Icebox Cake
1 package (4-serving size) Jell-O Coconut Cream, Banana Cream, Pineapple Cream, or Vanilla Pudding and Pie Filling
2 tablespoons sugar
1 can (8 1/4 oz.) crushed pineapple
2 egg yolks
1/4 cup heavy cream, whipped
1 dozen 3×1 inch candy strips
Combine pudding mix and sugar. Drain pineapple, measuring syrup. Add water to make 1 1/2 cups. (Use 1 1/4 cups) for pineapple cream flavor.) Add syrup mixture to pudding mix. Blend in egg yolks. Bring to a full boil over medium heat, stirring constantly. Remove from heat; add pineapple; chill. Stir pudding; fold in whipped cream. Line bottom and sides of 8×4-inch loaf pan with wax paper. Alternate layers of cake and pudding in pan. Chill overnight. Unmold;garnish. Makes 8 servings.
Jell-O Pudding Tortoni recipe
1 package (3-1/4 ounce) Jell-O coconut cream pudding & pie filling
1-1/4 cups milk
1/3 cups sugar
1/4 teaspoon almond or rum extract
1/4 cup drained coarsely-chopped maraschino cherries
1 cup heavy cream
1/4 cup Baker’s Angle Flake coconut, toasted
Combine pudding mix, milk and sugar in a saucepan. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with wax paper; chill. Then beat pudding; add almond extract and cherries. Whip cream; fold into pudding mixture. Pour into 9 individual souffle cups. Sprinkle with toasted coconut. Freeze until firm — about 3 hours. Makes 9 servings
Jell-O Pudding Cream Cookies recipe
1 pkg. (4-serving size) Jell-O Chocolate Pudding and Pie Filling (or any flavor except lemon)
1-1/2 cups milk
1/2 cup heavy cream
3 dozen cookies
Make pudding mix as directed on package. Decrease milk to 1-1/2 cups. Chill. Whip cream; fold into pudding. Spread over 18 cookies, about 2 tablespoons a cookie. Top with another cookie. Freeze at least 3 hours or overnight. Thaw 15 minutes before serving. Makes 18 filled cookies.
