Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.

Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it s

In a saucepan, combine sugar, cocoa, and flour. Add water and milk; stir until smooth. Cook over med. heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temp, stirring several times. Pour into a ser

Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart casserole.

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 1

Add milk to peanut butter, blend until smooth. Add pudding mix. Beat 2 minutes at lowest speed. Let stand 5 minutes. Spread filling 1/2" on 12 crackers, top with remaining 12 crackers. Freeze 3 hours.

Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool.

Cream butter and sugar together; add one egg at a time, beating well after each. Blend in flavoring. Sift together flour and baking powder and blend well with egg mixture. Spread 2/3 of dough in greased jelly roll pan. Cover with the pie filling. Spoon the rest of the batter on top and bake at 3

Pour milk into a leak proof container. Add the pudding mix. Cover tightly shake the container holding the top, up and down very fast for at least 45 seconds. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies along the sides of the dish. Top with remaining pudding. Serve immed

Mix peaches and cake mixes. Melt margarine and mix with cake mixture. Add coconut. Bake at 350 degrees until mixture bubbles in center. Serve with a topping--yogurt or whip cream.

Make crumbs in blender or processor. Blend in butter and sugar with mixer at medium speed. Save 1 quart crumbs for top. Divide the rest in two pans (12x18x2). Press firmly and evenly in bottoms. Sprinkle gelatin over water, let stand 5 minutes. Bate egg yolks slightly in double boiler. Add

Blend dry ingredients 5 minutes on low speed. Cut in fat until consistency of coarse cornmeal. Beat eggs. Add eggs and half the liquid to flour mixture. Beat 2 minutes on medium speed. Add remaining liquids and beat 2 minutes longer. Pour batter into 2 greased pans. Bake 30 to 35 minutes at 350

Mix sugar and shortening; add eggs, then buttermilk and vanilla. To which you add the dry ingredients. Roll out on a floured board. Fry in oil or shortening to a golden brown.

Mix sugar, milk, and eggs on low speed in mixer until blended. Add Bisquick on low speed until blended, then mix on medium speed until batter is smooth, 2 minutes. Pour into 2 full, greased inserts. Spread 4 cups mashed cranberry sauce over each pan; top with corn flake crumbs which have

Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when tested in cold water. Stir frequently during cooking. When fudge is done, remove from fire and set in a cool place. Do not disturb for 20 minutes or more. Add other ingredients. Beat until very stiff. Place in a buttere

Combine over hot water (not boiling) chocolate chips and sweetened condensed milk, stir until chips melt and mixture is smooth. Stir in walnuts and vanilla. Spread into foil-lined 8 inch square pan. Chill.

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.

Put chocolate, salt, butter, marshmallow creme into a bowl. Combine evaporated milk and sugar in large saucepan. Place over moderate heat (do not use controlled heat burner). Bring to a full, rolling boil, stirring constantly for 13 minutes. Pour over chocolate mixture and beat until chocolate i

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat. Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan. Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy saucepan melt white baking pieces and the rest of the

Layer: shredded cheddar cheese, small jar salsa and both kinds of cheese in an 11 x 18 inch pan. Spray with Pam. Drizzle 6 beaten eggs all over the top. Bake at 350 degrees for 25 to 30 minutes. Put on tortilla chips.

Add later. Cook for 5 minutes stirring constantly (a small sample in cold water should form a ball). Add 1 tablespoon butter and 1 tablespoon marshmallow. Add 1/2 cup chopped nuts. Pour in square pan to cool.

Boil syrup, sugar and water, using a candy thermometer to hard boil stage. Beat egg whites until stiff. Pour sugar mixture over beaten egg whites slowly while continuing to beat mixture. Beat until it begins to look dull and gets stiff. Add salt, vanilla and nuts, stir well. Drop by teaspoonful

Pour boiling mixture over chocolate. Beat until chocolate is melted and well mixed. Pour into greased pan and let set several hours before cutting.

Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until fir

Mix sugar, milk, salt and cocoa together and boil until soft ball. Take off and add butter and vanilla. Beat until hard. Pour out and cut into squares.

Cook dates in 1/2 cup water until very soft, about 5 minutes. Set aside. Combine 1/2 cup water with carob powder in small saucepan. Boil carob mixture, stirring, 5 minutes until making a smooth paste. Combine dates and remaining ingredients. Press into 8 inch square pan. Refrigerate. Cut into sq

Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt butter in milk. Stir in frosting, mix (dry) until smooth. Heat over rapidly boiling water 5 minutes; stirring occasionally. Stir in nuts and cherries. Spread mixture evenly in pan. Let stand until firm. Cut into 1 inch

Melt chocolate and butterscotch chips and sweetened condensed milk in microwave on medium for 10 minutes, stirring occasionally. Add nuts and drain chopped cherries and pour into greased 9 x 13 inch pan.

Mix milk, sugar and butter and boil 1 minute. Take off burner and add chocolate chips. Pour over bars. Cool and cut.

Melt chocolate in double boiler. Add well beaten whole eggs, one at a time. Add cherries and nuts. Place wax paper on cookie sheet. Spread fudge in pan to desired thickness. Let cool. Cut into squares.

Place butter, sugar, cocoa, vanilla and egg in double boiler. Heat and stir until melted and well blended. Then add graham crackers, coconut and nuts and pat into a 9"x13" greased pan. Combine all remaining ingredients, except the Hershey bar and spread this mixture over first layer. Frost with

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.

1. Combine chocolate, butterscotch and peanut butter in large glass bowl. 2. Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several hours or until set. Cut into squares.

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squar

Mix all ingredients together well. Pour into a foil-lined Tupperware cold cut keeper. Let set overnight, remove and peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of margarine

Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.

*CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp. Line an 8-inch pan with foil, lightly butter foil. Set aside. Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Pl