Sand

Provided by Shari Hammons - 1996

1 12oz package of vanilla wafers
2 cups cold milk
1 4 serving size vanilla instant pudding
1 8oz tub whipped topping
8 to 10 7oz paper cups

Pour milk into bowl and add pudding.  Mix/blend well with whisk or mixer.  Let stand for 5 minutes.
Crush vanilla wafers in a ziploc bag with a rolling pin.
Stir in the topping and half of the crushed wafers into the pudding.
Put about 1 tablespoon of crushed wafers in the bottom of cups
Fill 3/4 full with pudding mixture
Top with remaining crushed vanilla wafers

Bread Pudding

Provided by Jessie Groff (2002)

6 cups of bread cubes (2 or 3 days old)
6 eggs
1 1/2 cups sugar
3 tsp vanilla
3/4 tsp salt
7 cups milk


Beat eggs, and milk, and mix.  Add sugar and other ingredients, pour over bread cubes, and sprinkle with cinnamon.  Optionally, add raisins

Set casserole in a pan of water 1" deep.  Bake at 350 degrees for 1 hour.

Rice Pudding

Provided by Eva Myers (1999)

1 quart milk
1/4 cup rice
1/4 to 1/2 cup sugar (to taste)
1/4 tsp cinnamon
1/2 cup raisins (added in the last half hour)

Combine rice, milk, sugar, and spice in a baking dish and bake at 350 degrees for 2 hours.  Add raisins after 1 1/2 hours.  The secret to good pudding is to stir often (every 15 minutes).  Do not stir during the last 1/2 hour if you want a nice brown crust.

Dirt Dessert

Provided by Karen Phillips

1 box oreo cookies - crushed in blender until very fine
2 8 ounce packages of cream cheese
1 cup 10x sugar
2 tsp vanilla
2 6 ounce package vanilla instant pudding
3 cups milk

Cream together until fluffy:  cream cheese, 10x sugar, vanilla

Mix until thick:  vanilla instant pudding, 3 cups milk

Blend together with 1 12 ounce container of Cool Whip

Layer in flower pots:

Cookie crumbs
Pudding mixture
Cookie crumbs
Pudding mixture
Cookie crumbs

Serve with a flower.  Gummi worms are optional, but encouraged

Fresh Fruit Dessert

Provided by Irene Hammons

1 package vanilla pudding and pie filling (4 ounce size)
1 3 ounce package jello - use the flavor that goes with the desired fruit
2 cups water
1 tsp lemon juice
1 1/2 cup Cool Whip
1 cup sliced fruit
4 tall sherbet dishes or 1 9" graham cracker crust

Combine pudding mix, jello, water, and lemon juice in saucepan.  Cook and stir over medium heat until it comes to a boil.  Let cool until thickened.  Fold in Cool Whip, blend well, and stir in fruit.  Pour into dishes or pie shell.  Chill 1-2 hours.  If desired, put Cool Whip and more fruit on top.

Banana Pudding

Provided by Blanche Hammons

3/4 cup sugar
2 Tbs flour
3 egg yolks
2 cups milk
1 tsp vanilla

Cook all ingredients except vanilla until thickened, remove from head, add vanilla.  In baking dish, layer vanilla wafers, then bananas, then pudding.  Repeat layers until dish is full

Meringue

2 egg whites
3 tsp sugar

Beat egg whites with sugar until stiff, put on top of pudding.  Brown briefly in the oven.

Four Layer Dessert

Provided by Irene Hammons

First Layer:

2 cups flour
1/2 pound (2 sticks) margarine
1 cup chopped walnuts

Mix together and press into 13x9" pan.  Bake at 350 degrees for 30 minutes.  Cool

Second Layer:

1 8 ounce cream cheese, softened
1 cup 10x sugar
1 cup Cool Whip

Blend in a mixer and spread on first layer

Third Layer:

Pepare 2 packages of lemon instant pudding according to package instructions, and spread on the second layer.  Chill.

Fourth Layer:

Top with Cool Whip.  Sprinkle with chopped walnuts.  Cut into 2" squares and place half a maraschino  cherry on each square.