Yes!

Ingredients / Directions
3/4 cup(s) all-purpose flour
1/4 cup(s) plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cup(s)s milk
2 large eggs
1/2 recipe Kahl�a Chocolate Pudding Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a bowl and let rest in the refrigerate for 30 minutes.

Heat a nonstick crepe pan or saut� pan over medium-high heat for 1 minute. Add 1/2 cup(s) of the batter to the pan
tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl
and cook the pancake for about 2 minutes
until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.

Place the crepe cooked side up on a sheet of wax paper
and repeat with the remaining batter
for a total of 6 crepes. Stack the crepes between sheets of wax paper.

Preheat oven to 400 degrees F. Lightly butter a cookie sheet.

Place a crepe
cooked side up
on a work surface. Place 1/2 cup(s) of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe
leaving 1-inch borders. Fold the bottom of the crepe up over the pudding
then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).

Bake enchiladas for 5 to 7 minutes
just until warmed through. Serve immediately.

Kahl�a Chocolate Pudding
4 ounces semisweet chocolate
chopped
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/4 cup(s) unsweetened cocoa powder
3/4 cup(s) granulated sugar
3 1/2 cup(s)s milk
2 large eggs
3 large egg yolks
1/4 cup(s) Kahl�a

Melt chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from heat.

In a medium-size bowl
whisk cornstarch
cocoa and 1/4 cup(s) of the sugar into 1/2 cup(s) of the milk.

In a medium-size heavy-bottomed saucepan
combine remaining 3 cup(s)s milk and 1/2 cup(s) sugar and bring just to a scald over medium heat. Whisk the hot liquid into the cornstarch mixture
then return the mixture to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 10 seconds. Remove from the heat. Put the eggs and egg yolks into the medium bowl. Whisking gently
but constantly
slowly drizzle 1 cup(s) of the hot liquid into them. Return everything to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahl�a.

Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hour(s)
then refrigerate until chilled.

Just do it!

Ingredients / Directions
1 1/2 cup(s)s graham cracker crumbs
1/4 cup(s) granulated sugar
1/3 cup(s) margarine or butter
melted
3 bananas
sliced
8 ounces cream cheese
softened
3 1/2 cup(s)s cold milk
2 small boxes vanilla flavor instant pudding
20 ounces crushed pineapple
drained
8 ounces Cool Whip�
thawed Mix graham cracker crumbs and margarine in a 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Cool Whip� over pineapple. Refrigerate 3 hour(s) or until ready to serve.

Um! Yummy!

Ingredients / Directions
2 (8 ounce) containers pineapple yogurt
1/4 cup(s) milk
2 tablespoons rum flavoring
2 small boxes instant banana cream pudding and pie filling mix
2 cup(s)s frozen nondairy whipped topping
thawed
1 prepared 9-inch graham cracker crust
1 large banana
1/2 cup(s) shredded coconut
toasted In large bowl
combine yogurt
milk
rum flavor and pudding mix. With wire whisk
beat until thickened; fold whipped topping into pudding mixture until no streaks remain. Spoon half of pudding mixture into crust.

Peel and slice banana. Arrange in single layer on pie. Spoon remaining pudding mixture on top. Sprinkle toasted coconut around edge; refrigerate 30 minutes or until dessert time.

Garnish top with additional banana slices.

Makes 8 servings.

the best!

Ingredients / Directions
3/4 cup(s) pecans
1 package frozen yeast rolls (24)
1/2 cup(s) (1 stick) butter
1 small box regular (not instant) butterscotch pudding
3/4 cup(s) firmly packed brown sugar
1 teaspoon cinnamon Grease Bundt cake pan. Spread nuts on bottom. Place rolls in pan
then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.

Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve.

Not bad!

Ingredients / Directions
3 1/2 cup(s)s cold milk
2 small boxes Jell-O Chocolate Flavor
Instant Pudding & Pie Filling
1 (12 ounce) container Cool Whip Whipped Topping
thawed
1 (16 ounce) package chocolate sandwich cookies
crushed Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk for 2 minutes. Stir in 3 cup(s)s of the whipped topping and 1/2 of the cookies.

Ghosts in the Graveyard
Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour(s) or until ready to serve. Store dessert in refrigerator.

Makes 15 servings.

Decorate with Milano cookies placed perpendicular (like tombstones)
candy and remaining whipped topping dropped by spoonfuls (to make ghosts).

Boo cup(s)s
Spoon mixture and remaining crushed cookies into 12 to 16 individual cup(s)s
and decorate as suggested above.

Try this one!

Ingredients / Directions
1 tbsp butter
2 small eating apples
peeled
cored
and sliced into rings
1/4 cup(s) sugar
2 tbsp white wine
3 1/2 ounces bread
sliced with crusts removed
1 1/4 cup(s)s light cream
2 eggs
beaten
Pared rind of 1 orange
cut into matchsticks Lightly grease a 2-pint
deep ovenproof dish with the butter.
Arrange the apple rings in the base of the dish. Sprinkle half the sugar over the apples.
Pour the wine over the apple slices
add the slices of bread
pushing them down with your hands to flatten them slightly.
Mix the cream with the eggs
the remaining sugar
and the orange rind
and pour the mixture over the bread. Set aside to soak for 30 minutes.
Bake the pudding in a preheated oven at 350 F for 25 minutes
until golden and set. Serve warm.
Variation: Try adding dried fruit
such as apricots
cherries
or dates
to the pudding.

Good stuff!

Ingredients / Directions
1 (4 oz.) pkg. raspberry gelatin dessert
1 (4 oz.) pkg. instant vanilla pudding
1 (8 oz.) pkg. black cherry gelatin dessert
4 cup(s)s boiling water (can be boiled and kept hot in thermos)
4 cup(s)s cold water
3 mixing bowls
12 graham crackers
1/2 cup(s) melted margarine
1/4 cup(s) granulated sugar
10″ diameter clear glass bowl Make the gelatin desserts in separate bowls and according to the directions
on the side of the box. Put in refrigerator to set. Have the children
crush the graham crackers into fine crumbs. This can be done by putting the
crackers in a zip-lock bag and having the children pound the bag until the
crackers are in very fine crumbs. Mix the graham cracker crumbs with the
melted margarine and granulated sugar. Press the mixture on the bottom and
along the sides of the glass bowl to form a crust. Set aside.

After two hour(s) the gelatin will set. Spoon the black cherry into the graham
cracker crust. Form it so that there is about a five inch pocket in the middle.
Next
spoon in the lemon gelatin
leaving a two inch hole. Into this center,
spoon the raspberry gelatin. Allow time for each child to take a look at the
Earth Bowl and discuss its layers.

Important Concepts:

(1) In the Earth Bowl the graham cracker crust represents the earth”s crust
which is about 20 miles deep; the black cherry is the mantle (4,000 miles
deep); the lemon gelatin is the outer core (2,200 miles
deep); and the raspberry gelatin is the inner core (800 miles deep).

(2) Although the Earth Bowl is made of cool gelatin
the center of the
earth is actually extremely hot.

(3) In the kitchen the Earth Bowl took only a few hour(s) to make; in
actuality the earth took 5 billion years to form.

It’s ok!

Ingredients / Directions
2 eggs
1 cup(s) milk
1 cup(s) Gold Medal flour
? teaspoon salt To prepare this Yorkshire Pudding Recipe
first mix and sift salt and flour. Add the milk gradually to make a smooth paste. Beat eggs very light and add to the batter; beat well
bake in hot
well greased iron gem pans for thirty-five minutes. Baste with drippings from the beef after they are well risen. This batter may be poured into the roasting pan and baked
basting with beef drippings.

Amazing!

Ingredients / Directions

Directions:

1/2 cantaloupe

1/2 sweet potato

3 Tbs. Sucanat

5 ice cubes

pinch of cinnamon the flavor is somewhere between pumpkin pie and chocolate pudding. Sweet potatoes are high in beta carotene
rivaling carrots. People have been known to live on sweet potatoes with no deprivation in health. It is a perfect food. If you were going to live off a single food
this would be the perfect choice.

Cantaloupe and blenders are a perfect combination. Try cantaloupe and mango
pineapple
peach
orange
grape
strawberry
Sucanat or frozen pineapple concentrate.

Simply good!

Ingredients / Directions
Whole graham crackers
2 small boxes instant French vanilla pudding
3 cup(s)s milk
1 (8 ounce) container Cool Whip�
2 ounces Bakers” chocolate
2 tablespoons butter
2 tablespoons white Karo� syrup
3 tablespoons milk
1 teaspoon vanilla extract
1/2 cup(s) confectioners� sugar Lightly grease a 13 x 9-inch pan. Line with whole graham crackers. Mix pudding with milk. Beat well. Add Cool Whip� and fold all together. Add one-half of this mixture on the first layer of crackers. Add a second layer of graham crackers. Add the remaining pudding mix. Add another layer of graham crackers
then ice.

For icing
melt the Bakers” chocolate. Beat well the melted chocolate
butter
Karo� syrup
3 tablespoons milk
vanilla extract and confectioners” sugar. Spread icing. Let dessert set in refrigerator for 48 hour(s) before serving.