Ingredients:
- 2 boxes instant chocolate pudding
- 8 oz. package cream cheese softened
- milk to make pudding
- 1 graham cracker crust
- 1 package cool whip
- Make pudding, then add cream cheese to finished pudding.
- Beat together with mixer.
- Put into graham cracker crust, chill for 1 hour.
- Top with Cool Whip.
Ingredients:
- 3/4 cup sugar
- 3 tbsp. corn starch
- 1 1/2 cup water
- 1/4 cup water
- 1/4 serving size red jello
- 3 cups of mixed berries
- 1 graham cracker crust
- 8 oz. cool whip
- Mix sugar, corn starch- gradually.
- Stir in water. Cook and stir until boil for 1 minute.
- Stir in jello-cool to room temperature. Stir in berries.
- Pour into crust. Refrigerate till firm.
- Top with Cool Whip.
Ingredients:
- 21 oz. can apple pie filling
- 6 eight inch flour tortillas
- cinnamon
- 1/3 cup margerine
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup water
- Spoon apple filling into tortillas
- Sprinkle with cinnamon
- Roll tortillas. With seem side down, place into lightly buttered baking dish.
- Melt margerine. Add sugars and water. Bring to a boil, then let simmer stirring for 3 minutes.
- Pour it over dish. Let stand for 30 minutes. Then bake at 350 degrees for 20 minutes.
Ingredients:
- 1 pd. ground beef or chicken
- 1 can mexi-style corn
- 1 cup cooked rice
- 1 can enchilada sauce
- 1 cup chopped onion
- 1 tsp. pepper juice
- 1/4 cup water
- Place beef, onion, and pepper juice to crock pot full of water.
- Cook for 3 hours or until tender on high.
- When done, drain and add all other ingredients.
- Heat for 1 hour on low. Serve with refried beans and flour tortillas.
