Chocolate Pudding Surprise

First Layer:

1 cup flour
1 square butter or margarine
1/2 cup chopped walnuts

Mix and put in bottom of pan. Bake at 350 degrees for 15 minutes, or until it is light brown. Let cool.

Second Layer:

1 small package of cream cheese
1 cup powdered sugar
1/2 container of (16 oz) cool whip

Mix and put on top of crust. Let cool.

Third Layer:

3 cups milk
1 small package of instant pudding (either vanilla or chocolate)

Cook pudding and milk as directed on box. Let cool. Add pudding to cake.

Fourth Layer:

Add other half of cool whip and spread on top of cake. Shred chocolate bar and sprinkle on top of cool whip. Keep refrigerated.

Chocolate Pudding Dessert

This is Elaine Smith's recipe:

1 cup flour
1 cup walnuts
1 cup butter or margarine.
8 oz cream cheese
1 cup powdered sugar
1 small package of cool whip or dream whip
8 oz chocolate instant pudding
1 package vanilla instant pudding


Cut butter and nuts into flour and press into a 9 by 13 pan. Bake at 350 degrees for 20 minutes. Serves 12. Beat cream cheese, sugar, and fold in cool whip. Spread over crust and cool. Mix chocolate and vanilla instant pudding together and spread over cream cheese. Top with whipped cream and grated chocolate.

Tapioca Pudding

2 cups Milk
2 tbsp Tapioca
1/3 cup Sugar
2 Eggs
1 tsp Vanilla
1 tsp Cornstarch

Blend together and refrigerate.

Ice Box Pudding

This is Cleone's recipe:

Line cake tin with thin slices of cake or wafer. Heat two cups of milk in a double boiler. Stir smooth in extra milk, 2 tablespoon of cornstarch. Mix together 1/2 cup sugar, 1 square of chocolate (or 1 tablespoon cocoa), and one beaten egg. Add to the milk, Add cornstarch and stir until thick. Cool. Pour half of it over cake in tin. Place another layer of cake. Pour remaining mixture on top. Freeze a few hours before serving.

Carrot Pudding

This is my great grandmother Bardella's recipe and a favorite at Christmastime:

1 cup Sugar
1 cup grated Carrots
1 cup grated Potatoes
1 tsp Baking soda
1 1/2 cup Raisins
1 cup Walnuts
1/2 cup melted Butter
1 1/2 cup Flour
1 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cloves
2 cups Bread crumbs
1/2 cup Molasses

Dissolve baking soda into potatoes. Mix ingredients together, Adding bread crumbs last. Steam for three hours in a double boiler on stove.

Dip for Pudding:
1 cup Sugar
2 TBSP Flour
2 TBSP Shortening
2-3 cups of Water
1 TSP Flavoring
1 TSP Nutmeg

Mix flour, butter, sugar on top of stove until Brown. Then add water and keep stirring and cooking until sugar is all dissolved.