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Cherry Pudding Delight
Ingredients:
1 stick butter or margarine
1 cup all purpose or cake flour
1 1/2 cups of chopped nuts
1 package (8 oz.) cream cheese. room temperature
1 cup confectioners sugar
3 cups whipped topping (cool whip)
1 can (21 oz.) cherry pie filling
1 box (6 oz.) instant vanilla or lemon pudding mix
2 cups milk
1 stick butter or margarine
1 cup all purpose or cake flour
1 1/2 cups of chopped nuts
1 package (8 oz.) cream cheese. room temperature
1 cup confectioners sugar
3 cups whipped topping (cool whip)
1 can (21 oz.) cherry pie filling
1 box (6 oz.) instant vanilla or lemon pudding mix
2 cups milk
Directions:
Preheat oven to 350 degrees. Cut butter into flour as for pie crust. Add 1 cup nuts and pat into a 9 x 13 inch pan. Bake 20 minutes; cool.
In a large mixing bowl, blend cream cheese, sugar and 2 cups cool whip. Spread on cooled crust.
Spread with cherry pie filling.Mix pudding mix and milk by directions on box. When it thickens, spread on top of cherries. Top with the rest of the cool whip and sprinkle with remaining nuts. Cover and chill overnight. You must let it chill overnight or it will run everywhere.
Preheat oven to 350 degrees. Cut butter into flour as for pie crust. Add 1 cup nuts and pat into a 9 x 13 inch pan. Bake 20 minutes; cool.
In a large mixing bowl, blend cream cheese, sugar and 2 cups cool whip. Spread on cooled crust.
Spread with cherry pie filling.Mix pudding mix and milk by directions on box. When it thickens, spread on top of cherries. Top with the rest of the cool whip and sprinkle with remaining nuts. Cover and chill overnight. You must let it chill overnight or it will run everywhere.
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