Slinging Mud Pudding By Freda Recipes

Steps:

• 1. Mix Following Recipe exactly above in a large bowl. Layer In Ungreased 9X13 baking dish.
• 2. Layer as Follows: Layer 1 1/3 C Crushed Cookies Layer 1/2 of the Chocolate Pudding Layer Crushed Cookies Layer Pudding Mixture Ending with some Cookie Crumbs on top Optional Toppings: Shaved Hershey bar Chocolate, Pecans, sliced Almonds or Nuts of Choice. Chill at least 1 hr before serving.
• 3. This makes a large Batch serves about 20 No Cooking involved

Steps:

• 1. Soak the Marshmallows overnight in the Cherry Juice.
• 2. Whip cream, then Add to Marshmallow Mixture, with the Pineapple and nuts. Chill Several Hrs. (4 hrs at least) Serve in Dessert Dishes. (OPTIONAL) Top with a Marashino Cherry with a stem, and a Sprinkle of Chopped Nuts.

Steps:

• Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.

Steps:

• Follow Directions above. Stir Constantly. after it comes to a Boil, Boil 1 min, til thick and creamy. . . Remove from heat. Add butter and Vanilla, and Blend Well. Cool til ready to serve.
• To Serve; Slice fresh Strawberries, or thaw Frozen Berries. Layer Pudding in footed dish, or glass. Pudding then Berries, and top with Whip Cream and a fresh berry Variation; Use raspberries in place of Strawberries. Also can Use Fruited Yogurt layered with Berries and custard Pudding.
• Enjoy, this is so light and creamy, You'll wonder why you buy store bought puddings ever. Very In-expensive to make. . . Easy on the Budget.
• NOTE: This Photo is Just poured from the saucepan into a bowl, to be layered into dishes later as it cools.

Steps:

• 1. Preheat Oven @ 350 degrees
• 2. Butter Bread slices, Cut into Cubes, then arrange in a 1 Qt baking dish. Sprnkle with raisins.
• 3. Combine the Remaining Ingredients in seperate bowl, Mix well, Pour over the bread and raisins.
• 4. Place baking dish into a pan of Hot water, ( Water should come up at least 1/2 the side of the baking dish) Bake for 45-60 min. or till knife inserted comes out clean. Serve: WARM, with a sprinkling of Pdr Sugar, or a Vanilla or Lemon Sauce. . . . Enjoy the memories of the Farmhouse!

Steps:

• Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture.
• Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.

Steps:

• 1. in a Zip lock bag, Crush Chicolate cookies. reserve 1/4 cup for garnish.
• 2. Mix the remaining crushed cookies, with the melted butter; Press into ungreased 13 X 9 X 2 baking dish.
• 3. FOLD together whipped topping, Marshmallows, & mints; Pour over the Crust.
• 4. Sprinkle with the reserved Cookie crumbs. Cover and Chill in Refer for 1-2 days before serving. Serves 18-20 1/2 Cup servings.

Steps:

• 1. COMBINE BUTTER, FLOUR AND NUTS IN A MIXING BOWL.MIX WELL, PRESS INTO BOTTOM OF 9X13X2 PAN. BAKE AT 350 FO 20 MINUTES. LET COOL.
• 2. COMBINE CREAM CHEESE AND CONFECTIONEERS SUGAR. MIX UNTIL FLUFFY. FOLD IN 1 CUP OF COOL WHIP.SPREAD OVER TOP OF CRUST.
• 3. COMBINE CHOCOLATE AND VANILLA PUDDINGS WITH MILK. MIX UNTIL THICK AND CREAMY. POUR OVER CREAM CHEESE MIXTURE.
• 4. CHILL UNTIL SET. TOP WITH REMAINING COOL WHIP. GRATE HERSHEY BAR OVER THE TOP. REFRIGERATE UNTIL READY TO SERVE.