| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(4 oz size) Jello vanilla cook and serve pudding and pie filling (do not use instant) |
| 1 3/4 |
c |
Milk |
| 1 |
pk |
Pillsbury yellow supreme cake |
| 1/2 |
c |
Margarine (melted) |
| 1/3 |
c |
Half and half or evaporated milk |
| 1/2 |
ts |
Almond extract |
| 1 |
c |
Coconut |
| 1/2 |
c |
Sliced almonds |
| 1 |
c |
Powdered sugar |
| 2 |
tb |
Margarine or butter; softened |
| 3 |
ts |
Milk (up to 4) |
| 1/4 |
ts |
Almond extract |
INSTRUCTIONS
BARS
GLAZE
In searching for the wafer recipe, I found this one which is a little more
work, but worth it. It is from the side of a Pillsbury Moist Supreme yellow
cake mix.
Heat oven to 350. Grease 9x13 pan. In medium saucepan combine pudding mix
and 1-3/4 cup milk. Bring to boil over medium heat, stirring constantly.
Remove from heat. Cool.
Meanwhile in large bowl, combine cake mix, 1/2 cup margarine, half and half
and almond extract at low speed until moistened. Reserve 1 cup mixture for
topping. Spread remaining mixture in prepared pan. Bake at
350 for 8 minutes.
Spoon and spread pudding gently over base. Add coconut to 1cup reserved
mixture, spoon teaspoonfuls evenly over pudding. Sprinkle with almonds.
Bake an additional 20 to 30 minutes or until golden brown and coconut
mixture is firm to touch.
In small bowl, combine all glaze ingredients adding enough milk for desired
glaze consistency; blend until smooth. Drizzle over warm bars. Cool
completely. Cut into bars. Store in refrigerator.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ellenmirvine@juno.com (Ellen M Irvine) on Nov 03, 1997
A Message from our Provider:
“There has to be more to life . . .”