Recipes 10-8-24

Eclair Pudding
2 small boxes vanilla instant pudding mix
1 (8oz.) Container Cool Whip
Graham crackers
Chocolate Frosting
Mix together the instant pudding and cool whip. Place a thin layer in 8x12 inch dish. Place a layer of graham crackers. Add another layer of pudding mix, then frost with chocolate frosting. Cool.

Pumpkin Pie Dessert
1 1/2 cup sugar
2 sticks butter, melted
2 tablespoon Pumpkin Pie spice
4 eggs
2 cups Pumpkin
1/2 teaspoon salt
1 box yellow cake mix
1 cup evaporated milk
chopped nuts
Mix sugar, spices, salt, milk, pumpkin, eggs, and pour into a 9x13 inch pan. Sprinkle box of cake mix over pumpkin mixture. Drizzle melted butter over mix. Bake 1 hour and 10 minutes. Sprinkle with chopped nuts and bake last 15 minutes. Don’t over bake.

Pumpkin Dessert
1 large (29oz.) can solid pumpkin
1 package yellow cake mix
3/4 cup margarine, melted
Mix pumpkin as directed on can for pies, pour into 9x13 inch pan. Sprinkle dry yellow cake mix over pumpkin. Drizzle margarine over cake mix. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake 45 minutes longer (or until knife comes out clean).

Cream De Menthe Parfait
Vanilla Ice Cream
1 pint lime sherbert
1 (medium) carton cool whip
1/2 cup cream de menthe
Soften first three ingredients and mix, add cream de menthe and mix well. Put into parfait glasses and freeze. Before serving top with cool whip and a cherry.