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Adelaide's "Famous" Original Banana Pudding

  • 2/3 cup sugar
  • 1/4 cup flour
  • 1/4 tsp salt
  • 2 cups milk
  • 2 eggs separated
  • 1 tsp. vanilla flavor
  • Bud's Best Vanilla Wafers
  • 6 ripe bananas, sliced (thin)

Combine sugar, flour and salt in the top of a double boiler, stir in milk. Cook over boiling water, stirring until thickened. Beat egg yolks and gradually stir into hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat, add vanilla. Line one quart casserole with Bud's Best Vanilla Wafers and top with sliced bananas. Pour portion of custard over bananas. Repeat, ending with custard on top.

Beat egg whites stiff but not dry. Gradually add 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding. Bake in preheated 425 degree oven for 5 minutes. Serve warm or chilled. Makes 7 servings.

dirt cake

  • 3 6 oz Bud's Best CACO cookies
  • 8 oz. cream cheese (softened)
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 3 cups milk
  • 2 pkgs. instant vanilla pudding mix (small)
  • 12 oz. Cool Whip

Crush cookies and set aside. Cream together cream cheese, butter and powdered sugar. Add crushed cookies (save some cookie crumbs to use as topping) to creamed mixture. In another bowl blend milk and pudding mix until smooth and add Cool Whip. Using a new plastic flower pot or glass bowl, alternate cookie mixture and pudding mixture layers and top with the remaining crushed cookies (it should look like dirt on the top). Chill. When ready to serve garnish with silk flowers to look like growing plants or with gummy worms.

Gingersnap Pumpkin Pudding

  • 1 3/4 cup cold milk
  • 1 package (3.4 oz.) instant cheesecake or vanilla pudding mix
  • 1/2 cup canned pumpkin
  • 1/4 to 1/2 teaspoon pumpkin pie spice
  • 10 gingersnaps
  • 1 cup whipping cream

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps: crush the rest.

Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Serve with whole gingersnaps. Yields 3 servings.

Gingerbread Pumpkin Cheesecake with Cookie Crust

Crust:

  • 11 1/2 cups Gingersnap Cookie crumbs
  • 1/4 cup granulated sugar
  • 3 tablespoons melted butter

Cheesecake:

  • 3 packages cream cheese softened (8 oz)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 can pumpkin (15 oz)
  • 2/3 Gingerbread Flavor NESTLE COFFEE-MATE liquid coffee creamer
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cloves

Topping:

  • 1 container sour cream, (16 oz), room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350. Lightly grease 9 inch springform pan.

For crust: Combine cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes.

For cheesecake: Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, Nestle Coffee-Mate and eggs. Add cornstarch and cloves; beat well. Pour into crust. Bake for 65 to 75 minutes or until edge is set but center still moves slightly.

For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake. Bake for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of springform pan. Serves 16.

Cookies and Cream Dessert

  • 1 6 oz bag of Bud's Best Chocolate Chip cookies.
  • 1 large tup Cool Whip
  • Sweet milk

Dip each cookie in milk and then place in bowl, making first layer of cookies. Add a layer of Cool Whip. Continue to layer cookie and Cool Whip until you run out of cookies. Top layer should be Cool Whip. Sprinkle with cookie crumbs. Let set overnight so that the cookies will become soft.