Nutty Pudding Surprise Recipes

NEVER FAIL NUT PUDDING

Steps:

• 1. Soak Knox gelatine in 1/4 cup milk as directed on package. Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook until thick, according to package directions. Remove from heat and cool to room temperature.
• 2. Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl. Put in refrigerator and let chill at least 4 hours. May garnish with maraschino cherries and whole nutmeats on top.

DRUMSTICK (NUTTY BUDDY) DESSERT

Steps:

• 1. Mix sugar cones, butter, and 2/3 c peanuts together and pat into a 9x13 pan. Bake @ 350 for 10 minutes. Cool.
• 2. Beat cream cheese, peanut butter, and powdered sugar in a bowl until smooth. Fold in 2 c Cool Whip. Spread on cooled crust. Refrigerate while preparing next step.
• 3. Mix pudding and half and half. Spread over cream cheese mixture, and refrigerate for about 3-5 minutes until pudding is set.
• 4. Top with remaining Cool Whip. Drizzle Magic Shell and sprinkle with remaining peanuts. Freeze or refrigerate.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

GENERAL MAPACHE CHICKEN SURPRISE

Steps:

• Cut boneless and skinless chicken breasts into stripes (bones and skin use for cooking broth). Chicken stripes season with salt and soak into lemon juice. Leave it 1 hour in lemon.
• In the meantime cut onion into rounds; mince finely garlic; cut bell peppers into stripes; cut tomato into small pieces (remove seeds), cut zucchini into stripes.
• Wash canned corn and beans well to remove "can taste".
• Heat olive oil in a frying pan (big one) and fry chicken until gets brown.
• Put chicken aside, add some more oil and add vegetables following this order: first onion, sauté until softens; than peppers, sauté a bit, than tomato and garlic. Than add chicken, thyme, oregano, salt, pepper and chili. Add some broth and sauté until everything softens. Add corn and beans and stir. Add zucchini last (they get soft quickly).
• Sauté everything for 5-10 minutes or more: all liquid must evaporate and sauce must be sticky.

NUTTY PUDDING SURPRISE

Steps:

• Preheat oven to 350 F degrees F. Spray a 9x13 inch baking dish with cooking spray.
• In a mixing bowl, mix the crust ingredients (nuts, white sugar, flour and butter) together and press the mixture into the prepared baking dish. Bake for 20 minutes.
• Prepare the vanilla pudding using half of the milk.
• Prepare the chocolate pudding using the remaining milk.
• In another mixing bowl, combine the cream cheese, powdered sugar and one cup of whipped cream. Mix until light and fluffy.
• Into the cooled pie crust, spread the cream cheese mixture over the crust evenly. Top with the chocolate pudding over the cream cheese and then add the vanilla pudding. Spread the remaining whipped cream over the pudding mixture and sprinkle with the chocolate shavings.
• Refrigerate for a minimum of two hours. Serve on chilled plates.