Friday, April 19, 2013



1 stick margarine
1 cup water
1 cup flour
4 eggs
1 large box instant vanilla or white chocolate pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
chocolate syrup


Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days

Monday, April 1, 2013

This is a fabulous recipe, and with summer coming it is just a good healthy way to eat.
The Best Fruit Salad in my opinion!

1 (29 ounce) can peach slices 
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix 
1 lb strawberry, (quartered) 
1 banana, (sliced)
1/2 pint blueberries 
1 bunch grapes (I use the red ones) 
1 -2 tablespoon sugar (optional)

In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.