Instant Pudding Mix

VANILLA PUDDING

Blend 1 1/2 cups mix with 3 cups water. Blend with wire whip. Pour into small serving dishes and chill at least 15 minutes. For richer pudding, use milk instead of water. Serves 4.

CHOCOLATE PUDDING

Blend 1 1/2 cups mix with 2 2/3 cups water. Blend with wire whip. Pour into small serving dishes and chill at least 15 minutes. To make a richer pudding, use milk instead of water. Serves 4.

PUDDING IDEAS

Put pudding mix and water into a resealable plastic bag. Mix by squishing. This is especially good for camping.

Let children finger paint with pudding on large sugar cookies.

Sprinkle some dry pudding mix onto drained fruit and stir for a fast fruit salad.


Chocolate Pudding

One Serving
3 tablespoons pudding mix
1/3 cup water

4 Servings (small box)
1 1/8 cups pudding mix
2 cups water

6 Servings (large box)
1 3/4 cups pudding mix
3 cups water


Vanilla Pudding

One Serving
2 1/2 tablespoons pudding mix
1/3 cup water

4 Servings (small box)
1 cup pudding mix
2 cups water

6 Servings (large box)
1 1/2 cups pudding mix
3 cups water

Note: All recipes are formulated using instant pudding mix from the Home Storage Center. This pudding mix has milk already in the mix. Boxed pudding, does not contain milk and neither do some mixes from other sources. If using other mixes, you will need to adjust the recipes by adding milk (powdered milk works well) instead of water.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 79)

Fast Fruit Salad

1 can (11 oz.) mandarin oranges, drained
1 can (16 oz.) fruit cocktail with juice
1 can (20 oz.) pineapple chunks with juice
1 cup shredded coconut
2-3 bananas, sliced
1 cup vanilla pudding mix

Combine all ingredients except pudding. Slowly sprinkle pudding mix over fruit and stir gently. Ready to eat in 5 minutes, or chill until ready to serve.

Testing comment: This was delicious and it was so easy!!

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 80)

Angel Delight

1 1/2 cups vanilla pudding mix
3 cups water
1 carton (16 oz.) sour cream
1 large angel food cake, broken into pieces
1 can (21 oz.) cherry pie filling

Mix pudding and water with whisk. blend with sour cream. Alternate layers of cake first, pudding second, and cherry filling third in a 9x13-inch pan or trifle bowl. Chill to set. Serves 12.

Testing comment: This was VERY good.

***********
TV is an appliance which changes children
from irresistible forces
to immovable objects
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 80)

Chocolate Eclair Cake

36 graham crackers
1 1/2 cups instant vanilla pudding mix
3 cups water
1 (12 oz.) Cool Whip
chocolate frosting

Line bottom of 9x13-inch pan with 12 graham crackers. Beat together water and pudding. Fold in Cool Whip. Pour 1/2 of mixture over the top of crackers. Put another layer of crackers on top, then the rest of pudding, then another layer of crackers. Spread with chocolate frosting (softened). Refrigerate overnight. (Prepare the day before.)

Testing comment: Wonderful, delicious, and so easy to make.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

Easy Chocolate Mousse

1 1/8 cups chocolate pudding mix
1 1/2 cups cold water
1 cup whipped topping

Combine pudding mix with water and blend well. Fold in whipped topping and spoon into dessert dishes. Chill. Garnish with additional whipped topping or chocolate shavings. Makes 5 servings.

Testing comment: Quick and easy dessert and everyone loved it.

***********
The first sign of old age is when you hear
"snap, crackle, and pop" in the morning
and it isn't your cereal.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

Mint Delight

1st layer:
1/2 cup butter
1 cup flour
1/2 cup chopped nuts
1/2 cup powdered sugar
Mix together, press into the bottom of a 9x13-inch pan. Bake 15 minutes at 350 degrees F. Cool.

2nd layer:
2 cups powdered sugar
2 cups Cool Whip
8 oz. cream cheese, softened
a few drops of green food coloring
1/2 teaspoon mint flavoring to taste
Blend together. Spread on crust.

3rd layer:
2 1/4 cups chocolate pudding mix
3 cups water
Mix together. Spread on top of green layer.

4th layer:
Top with 2 cups Cool Whip
Garnish with grated chocolate

Testing comment: Good recipe. Original recipe called for 3 cups water and it was too thick, so changed to 4 cups water.

***********
Tis better to remain silent, and be thought a fool,
than to open your mouth and remove all doubt of it.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 82)

English Trifle

1 angel food cake, cut into pieces
1 large package strawberry jello (chilled to soft set)
fruit of your choice (strawberries, melon, etc.)
3/4 cup dry vanilla pudding mix
2 cups whipping cream

Make pudding by mixing dry vanilla pudding mix with 1 1/2 cups water. Chill for 1/2 hour. Make one layer using half of the cake, jello, fruit, and pudding. Make second layer with the other half. Top with whipped cream.

Testing comment: This was great. My family loved it.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)

Four Layer Dessert

1 cup flour
1/2 cup margarine
8 oz. cream cheese
1 cup powdered sugar
1 container (8 oz.) whipped topping
2 cups instant chocolate pudding mix
1/2 cup chopped nuts

Mix flour and butter in food processor (or by hand) until it resembles pie crust. Press into a 9x13-inch pan and bake at 350 degrees F. for 15 minutes. Cool completely. Cream powdered sugar and cream cheese. Add 1 cup of the whipped topping and beat until smooth. Spread on top of cooled crust. Chill until firm. Add 2 cups pudding mix to 3 cups water and blend well. Spread chocolate pudding over cream cheese layer and chill until firm. Spread remaining whipped topping over pudding and sprinkle with nuts. Chill several hours. Serves 12-15.

Testing comment: Very good and easy to prepare. A real hit with the kids.

**********
The only difference between stumbling blocks
and stepping stones is the way you use them.
**********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)

Chocolate Wonder

First layer:
Combine in bowl:
1 cup flour
1 cup nuts, chopped
1/2 cup margarine
Pat lightly into a greased 9x13-inch pan at 350 degrees F. for 15 minutes or until lightly browned.

Second layer:
Cream until smooth:
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (from a 12 oz. container)
Spread over bottom layer.

Third layer:
Beat until thick:
2 1/4 cups chocolate pudding mix
3 cups cold water
Spread carefully over second layer.

Fourth layer:
Spread rest of 12 oz. Cool Whip on top. Chill at least 2 hours.
Serves 12-15.

Testing comment: This is one of my favorite desserts.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 84)

Chocolate Trifle

Make a batch of your favorite brownies, with or without nuts. Cool and cut into 1-inch pieces. In trifle dish, alternate layers of brownies, chocolate pudding, and sweetened whipped cream or Cool Whip.

Make two or three layers of each. If desired, grate chocolate bar, Skor bar, or any other chocolate candy on top of last layer of whipped cream.

Testing comment: Rich dessert but good.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 84)

Chocolate Mousse Cake

large glass bowl
chocolate cake mix
2 cups Cool Whip or whipped topping
3 to 5 toffee candy bars, crushed
1 1/2 cups chocolate pudding mix
2 2/3 cups water

Prepare cake mix as directed. Bake on sheet cake pan for 15 minutes, or until done. Cut cake into small bite size pieces. Whisk pudding mix with water. Refrigerate 15 minutes. First layer bottom of bowl with cake. Cover with chocolate pudding. Cover with Cool Whip. Drizzle with candy. Repeat layers ending with candy. Chill until ready to serve. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)

Cookie Salad

2 cups vanilla pudding mix
4 cups water
1 (8 oz.) Cool Whip
2 cans mandarin oranges
1 can (15 oz.) pineapple tidbits
1 package fudge striped cookies

Mix water and pudding. Add Cool Whip. Drain fruit, and add to pudding mixture. Refrigerate. When ready to serve, break up cookies and mix them with the pudding.

Testing comment: Quick and easy and very good.

***********
"And in the end it's not the years in your life that count.
It's the life in your years."
Abraham Lincoln
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)

Fudgesicles

1 cup chocolate pudding mix
2 cups water
1/2 cup milk
1/4 cup sugar

Mix all ingredients in blender or with wire whip until smooth and sugar is dissolved. Freeze in ice cube trays or small paper cups with popsicle sticks for handles.

Testing comment: This was refreshing and tasted a lot like the real fudgesicles.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)

Jello Cake

1 yellow or white cake mix
1 small Jello (any flavor)
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip

Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.

Testing comment: One of our favorite desserts.

***********
What lies behind us
and what lies before us
are tiny matters compared to
what lies within us.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)

Eclairs

4 large eggs (at room temperature)
1/4 teaspoon salt
1 cup flour
1/2 cup oil
1 cup water
1 1/2 cups vanilla pudding mix
3 cups water
chocolate frosting

Bring 1 cup water, oil, and salt to a boil. Remove from heat; stir in flour. Add eggs one at a time. Drop by spoonful on baking sheet. Bake at 400 degrees F. for 40 minutes. Combine pudding mix and 3 cups water. Mix well. Split cool eclair shells and fill with pudding. Frost with chocolate frosting.

Testing comment: Love these. it is a great way to use the cannery vanilla pudding. Wonderful recipe!

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 87)

Fruit Pudding Salad

1 can fruit cocktail, drained
2 bananas, sliced
1 1/2 pints whipping cream, whipped
1/2 cup instant vanilla pudding
1 cup water

Drain fruit. Add sliced bananas. Mix pudding and water until smooth and let set. Add fruit and whipped cream to pudding. Chill and serve.

Testing comment: This was a great salad. My family really enjoyed the flavor.

***********
The best way to be successful
is to follow the advice
you give to others.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 87)