lumicero/recipes-ing2inst huggingface dataset:
Title: Holly Wreaths
Ingredients:
- 4 1/2 marshmallows
- 40 butter
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Melt the butter and marshmallow in a double boiler, or microwave, or on low on stove to avoid scorching and stir until smooth.
2. Add vanilla and green food coloring stirring to blend. Add more food coloring if you want it darker.
3. Remove from heat and add the cornflakes.
4. Mix until well coated.
5. Place wax paper on 2 baking sheets and spray hands with pam to avoid sticking to fingers. You may have to repeat after a bit.
6. Mixture will be hot so be careful. Form mixture into wreaths and add cinnamon candies as holly working as quickly as possible as this hardens quickly.
7. Allow to cool for 1 hour or put into fridge to cool a bit.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/2 oatmeal
- 1/2 flour
- 3/4 brown sugar
- 1/3 butter
- 3/4 cinnamon
- 3/4 nutmeg
Instructions:
1. Put prepared apples in greased 8x8" or 9x9" pan.
2. Mix rest of ingredients together until well-blended.
3. Sprinkle mix on top of apples in pan.
4. Bake at 375 for 30 minutes, or until bubbling on top.
5. Let cool for 10-15 minutes.
6. Serve alone or a la mode.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 margarine
- 1/2 peanut butter
- 1/4 brown sugar
- 1/4 sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1 baking soda
Instructions:
1. Cream butter and sugar together.
2. Add egg and vanilla.
3. Add dry ingredients.
4. Roll into 1 inch balls and press fork to flatten.
5. Cook at 350 for 10 minutes or until crisp.
Title: Super Duper Easy Cherry Compote
Ingredients:
- 2 frozen cherries
- 1 sugar
- 3 vanilla extract
- 1 salt
- 1
Instructions:
1. Add all ingredients into pot and turn heat on high, bringing to a boil.
2. lower heat and cook for 20 minutes or until sauce is reduced, and nice and thick. and cherries are soft. Please be sure to stir occasionally.
3. Chill for several hours and serve ice cold, or serve warm. both are delicious.
Title: Pineapple 'carpaccio' With Mint Sugar
Ingredients:
- 4 sugar
- 4 of fresh mint
- 1 pineapple
Instructions:
1. Using a pestle and mortar, bash the sugar and the mint together.
2. Lay out the pineapple slices, overlapping on a plate and sprinkle over the mint sugar.
3. Serve.
Title: Moravian Hickory Nut Cake
Ingredients:
- 1 butter
- 1/4 shortening
- 2 salt
- 8 sugar
- 2 eggs
- 2 cake flour
- 1/4 brandy
Instructions:
1. Line 10 x 14 inch cake pan with waxed paper and preheat oven to 350°F.
2. Cream butter or shortening and sugar until very light and fluffy.
3. Add one egg at a time, alternately with 1 tablespoon flour.
4. Beat at least five minutes after adding each egg.
5. Continue alternating flour and eggs until all the eggs have been added.
6. Add remaining flour and nuts.
7. Add the brandy.
8. Pour batter into prepared pan and bake 1 1/2 hours or until cake tests done.
Title: Maple Cake - Sugar Free
Ingredients:
- 3/4 walnut halves
- 1/3 walnut halves
- 1 1/2 cake flour
- 2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 3 canola oil
- 1 vanilla extract
- 2 eggs
- 2 Splenda granular
- 1 1/4 non-fat powdered milk
- 5/8 water
- 1 vanilla extract
- 1 unflavored gelatin
- 1 sugar-free maple syrup
- 2 cream of tartar
- 1/2 salt
- 1/4
- 1
- 1/3
Instructions:
1. Preheat oven to 325°F
2. Toast nuts until fragrant, approximately 4-6 minutes. Let cool Combine nuts, flour, baking soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground. In a medium bowl, combine buttermilk, oil and vanilla. Set aside. In a large bowl beat eggs, egg whites, SPLENDA and non-fat dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes. Fold a portion of the dry ingredients into the egg mixture. Then fold a portion of the wet ingredients into the egg mixture. Continue process until both the dry and wet ingredients are combined with the egg mixture. Start and end with the dry ingredients. Bake in a greased and floured 2x9" pan for 25 minutes.
3. Frosting Directions.
4. In a small bowl, combine water and vanilla. Sprinkle with gelatin and let.
5. soften for 1 minute. In a double boiler bring about 1" of water to a slight simmer. In a heatproof mixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar and salt. Set bowl over simmering water and beat with an electric mixer on low speed moving beaters constantly, until and instant thermometer reads 140oF. This should take approximately 3-5 minutes. Increase mixer speed to high and continue beating for 3 ½ minutes. Remove bowl from heat. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into meringue with rubber spatula. Cake Assembling and Decorating (optional).
6. Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top and sides. Cover loosely and refrigerate for at least 1 hour and up to 8 hours No more than 1 hour before serving, place a large shallow bowl of water beside stove. Pour a ½ cup of sugar free Log Cabin Syrup into a small saucepan and bring to a boil. Reduce heat to low and boil gently, without stirring, until a drop of syrup immersed in cold water forms a thread between fingers, approximately 5-10 minutes. Immediately dip base of saucepan in water to stop cooking and cool syrup quickly. When syrup has cooled and thickened slightly, use a spoon to drizzle syrup over cake. If syrup has hardened re-warm over low heat. Chop 1/3 cup nuts. Using a flat metal spatula or pastry scraper, press nuts around bottom half of cake.
Title: Banana Walnut Cake
Ingredients:
- 1/2 butter
- 1 vanilla
- 1 1/2 light brown sugar
- 3 eggs
- 2 1/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/3 bananas
- 1/4 milk
- 1 walnuts
- 2 cream cheese
- 3 confectioners' sugar
- 1 vanilla
Instructions:
1. Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
2. Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
3. Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
4. Pour batter into 2 greased and floured 8-inch round or square baking pans.
5. Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
6. Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
7. Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.
Title: Double Choco-Chia Banana Muffins
Ingredients:
- 2 eggs
- 4 bananas
- 1 water
- 1 brown sugar
- 9 cake flour
- 2 whole wheat flour
- 1 1/2 baking soda
- 1 salt
- 1/2 chocolate chips
- 2
- 1
Instructions:
1. I know this sounds crazy but here's how I do it and they turn out every time.
2. Mix all wet ingredients in one bowl.
3. Mix all dry ingredients in another bowl, including sugar and chocolate chips.
4. Add dry into wet (IMPORTANT: this will help it mix much more evenly).
5. Fold in just until incorporated.
6. Spoon into mini loaf pans.
7. Bake at 350F for 18 minutes.
8. Enjoy!
Title: Weight Watcher Treats
Ingredients:
- 6 marshmallow creme
- 7 peanut butter
- 2 vanilla
- 1
Instructions:
1. Mix together marshmellow creme, peanut butter and syrup.
2. Melt in microwave; stirring every 15 seconds for 3o seconds.
3. Blend in cereal.
4. Press in 8x8 pan sprayed with cooking spray.
Title: The Ultimate White Chocolate Mud Cake
Ingredients:
- 250 butter
- 200 white chocolate
- 200 water
- 1 1/2 caster sugar
- 1 3/4 plain flour
- 1 self-rising flour
- 2 eggs
- 1 vanilla essence
- 125 white chocolate
- 300 raspberries
- 4 water
- 1/2 sugar
- 3/4 cornstarch
- 2
Instructions:
1. Preheat ovem to 175°C
2. Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
3. Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
4. Pour into a greased and base lined 20cm round spring-form cake tin.
5. Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
6. Cool cake until it is ready to be iced. While doing this make the icing and sauce.
7. ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
8. Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
9. Place cake on a serving plate and spread with white chocolate icing.
10. RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
11. Add sugar and cornstarch.
12. Bring to a boil, stirring constantly.
13. Reduce heat and simmer 2 minutes.
14. Push through a strainer & Cool down.
15. Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
Title: Orange Poppy Seed Cake II
Ingredients:
- 1 instant vanilla pudding
- 1 poppy seed
- 1 -2 eggs
- 1 -2
- 1
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees (325 degrees if using colored Bundt pan). Grease and flour pan (use solid shortening).
2. Combine all ingredients in large bowl. Beat 2 minutes at highest speed.
3. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean.
4. Cool upright in pan for 45 minutes.
5. Invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.
Title: Pecan Crisps
Ingredients:
- 3/4 butter
- 2/3 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/4 salt
- 1 3/4 all-purpose flour
- 1/2 pecans
Instructions:
1. In a mixing bowl, cream butter with sugar until light and fluffy. Add egg, vanilla extract, and salt. Beat well.
2. With mixer at low speed, gradually add flour.
3. Cover bowl and chill dough 30 minutes or until firm enough to handle.
4. Shape chilled dough into 12-inch log, then roll in pecans to coat outside of log.
5. Wrap in plastic wrap or waxed paper and chill several hours or overnight.
6. Cut dough into 1/4-inch slices and place on ungreased cookie sheet.
7. Bake at 350 degrees F, 10 - 12 minutes or until lightly browned.
8. Remove from cookie sheet and cool on wire rack.
Title: Pumpkin Cake
Ingredients:
- 2 sugar
- 2 pumpkin
- 1 1/2 eggs
- 4 flour
- 2 salt
- 1 baking soda
- 1 baking powder
- 2 cinnamon
- 2 pecans
- 1/2 coconut flakes
- 1/2 margarine
- 1/2 cream cheese
- 8 powdered sugar
- 3/4 vanilla
- 1 pecans
- 1/2 coconut flakes
- 1/2
Instructions:
1. Blend sugar, pumpkin, oil, and eggs in a large bowl.
2. Add flour, salt, soda, baking powder and cinnamon; blend together.
3. Add pecans and coconut.
4. Bake in oblong pan at 350 F for 45 minutes, then check cake.
5. If not done, lower temperature to 300F and bake for 10 minutes or until done.
6. Mix margarine, cream cheese, powdered sugar, and vanilla by hand or mixer.
7. Add pecans and coconut, mix.
8. Spread on cooled cake.
Title: Maida Heatter's Chocolate Spritz Cookies
Ingredients:
- 3 sweet butter
- 1/2 salt
- 1/4 vanilla
- 1/2 sugar
- 2/3
- 3
- 2 1/2
Instructions:
1. Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
2. Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
3. In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition.
4. Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers.
5. NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.
Title: Christmas Yule Log
Ingredients:
- 1 instant pudding mix
- 1 milk
- 1 Cool Whip
- 2
Instructions:
1. Mix instant pudding,1 cup milk add 1 cup Cool Whip.
2. Frost wafers with the pudding mixture,using about 1 Tablespoon of mixture on each wafer.
3. Top the last wafer with the 9th. wafer.
4. Do this so you have 4 stacks of 9 wafers with the pudding mixture between them.
5. Lay the stacks down on serving tray,side by side not end to end, so you have a long, thick log.
6. Frost the entire log with Cool Whip.
7. Top the log with chocolate curls,crushed candy or crushed cookies.
8. Refrigerate at least 4 hours before serving so the wafers become soft.
9. Slice and serve.
Title: Christmas Frosted Pumpkin Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 pumpkin
- 1 egg
- 1 vanilla
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 2 flour
Instructions:
1. Cream butter and sugars until fluffy.
2. Stir in pumpkin, egg and vanilla.
3. In a separate bowl, combine salt, baking powder, baking soda, cinnamon and flour.
4. Add dry ingredients to butter mixture, stirring until well incorporated.
5. Bake at 375 degrees on a greased cookie sheet for 10-12 minutes (this will be cake like, not crispy).
6. Let it cool, then frost.
Title: Pistachio Sponge Cake Recipe With Orange Syrup
Ingredients:
- 6 eggs
- 1/2 cream of tartar
- 1 1/2 sugar
- 1/2 orange zest
- 1 flour
- 1 1/4 pistachios
- 1/4 salt
- 1/4 pistachios
- 1/2 sugar
- 3/4 water
- 3/4
- 1
Instructions:
1. Instructions:
2. Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
3. Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
4. Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
5. Fold yolk mixture into beaten whites.
6. Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
7. Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.
8. our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios.
9. Orange Syrup:
10. Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
11. Variation:
12. Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
13. California Pistachio Commission.
Title: Pumpkin Sheet Cake W/ Cream Cheese Frosting
Ingredients:
- 1 canned pumpkin puree
- 2 white sugar
- 1 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 ground cinnamon
- 2 ginger
- 1/2 clove
- 1/4 salt
- 1/2 cream cheese
- 1 butter
- 6 vanilla extract
- 1 confectioners' sugar
- 2
Instructions:
1. Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
2. Add eggs and mix well.
3. In another bowl, combine flour, baking soda,/powder spices and salt.
4. Add these dry ingredients to the pumpkin mixture, and beat until well blended.
5. Pour batter into a greased 15 x 10 inch baking pan.
6. Bake at 350°F for 25 to 30 minutes, or until cake tests done.
7. Cool& frost.
8. Frosting: Mix well until smooth.
9. May add a bit of milk if you want to make the consistency you like.
Title: Family Fun's Butterfly Cake (For Dummies)
Ingredients:
- 1
- 2
- 1
Instructions:
1. *Note: I must confess that I cheated and used a box of 'Baker Josef's Golden Yellow Cake Mix' from Trader Joe's. Sincere apologies to my loyal fans who depend on me for made-from-scratch recipes. Also, it's worth mentioning I made two cakes-one using a standard 9" pie pan and the other using a 9" cast iron skillet. The cake baked in the cast iron skillet turned out far better. To remove the cake from the pan *after it has cooled completely*, first take a knife and run along the edge of the pan to loosen. Place a wire cookie rack over the top of the pan, invert carefully and set aside. I used two spatulas and carefully moved the cake from the wire rack to the cake serving plate to frost it. This method worked best for this inexperienced cake baker. Two cakes were made in case of any mistakes. The second cake was cut in half then in half again and made into "baby butterflies".
2. Other candy decorating suggestions: M&Ms (regular or mini size), gummy candy, non pareils, sprinkles, etc.
3. Once cake has baked and cooled *completely*, cut the cake in half (see photo) and place the two halves close together with the flat/straight cut side facing out and curved sides facing each other (leave about a 3/4" gap between the two halves).
4. Frost. For my test cake: The main body/wings and Twinikie were frosted yellow, the inner body pink. I made a pattern out of a piece of paper for the inner wing design. Placed the piece on paper on the cake halves and using a toothpick made small holes around the edge of the pattern as my guide. Then I carefully drew the line with the toothpick. Remove paper and frosted the main section first then the inner wing. (See photo.).
5. Frost the Twinkie and place it on top of the two cut cake halves between the wings for the butterfly's body.
6. *Decorate the wings with candies and adding licorice antennae to the Twinkie. (I just curled the ends of the licorice and placed the pieces on the plate.).
7. *Tip: it's best to decorate the cake right before serving [depending] on the candies you choose. As an example, if you use M&M candies, the dye will run and stain the frosting. Fortunately I was able to frost the cake the day before and due to the type of candies used had no staining problems.
Title: Lemonade Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 powdered sugar
- 1/3
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13x9x2-inch baking dish. Prepare cake mix as directed on package, except add enough water to 1/3 cup of lemonade concentrate to equal the amount of liquid called for on the cake mix.
3. Pour cake batter into baking pan.
4. Bake as directed on cake mix and cool for about 15 minutes.
5. Mix remaining lemonade concentrate and powdered sugar.
6. Prick the warm cake with a fork and then drizzle lemonade mixture over cake.
Title: Almond Glazed Sugar Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 flour
- 2 baking powder
- 1/2 powdered sugar
- 1 1/2 water
- 1
- 5
Instructions:
1. Heat oven to 400°.
2. Combine butter, sugar and almond extract in large bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Reduce speed to low; add all remaining cookie ingredients.
5. Beat until well mixed.
6. Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.
7. Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar.
8. Bake for 7-9 minutes or until edges are very lightly browned.
9. Cool 1 minute; remove from sheets.
10. Cool completely.
11. Stir together all glaze ingredients with wire whisk in small bowl.
12. Decorate cooled cookies with glaze and sliced almonds.
13. Glaze sets up quickly.
14. Frost and decorate a few cookies at a time.
Title: Dried Cranberry, Walnut, and Lemon Scones
Ingredients:
- 2 sugar
- 1 sugar
- 2 fresh lemon juice
- 3 all-purpose flour
- 1 baking powder
- 1 lemon peel
- 1 salt
- 3/4 unsalted butter
- 1 dried sweetened cranberries
- 1/2 walnuts
- 1/2 half-and-half
Instructions:
1. Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
2. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
3. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
4. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
5. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
6. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
7. Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
Title: Unbaked Christmas Joys (Cookies)
Ingredients:
- 1 sweetened condensed milk
- 12 marshmallows
- 1 coconut
- 1 dates
- 1 green cherries
- 2 red cherries
- 2
Instructions:
1. Mix all the ingredients and mix well.
2. Roll into 3/4" balls, roll in the crushed cornflakes.
3. Store in a tin with waxed paper between layers.
Title: Pumpkin Tiramisu
Ingredients:
- 1 pumpkin puree
- 1 1/2 mascarpone cheese
- 1/2 sugar
- 1 sweetened condensed milk
- 1 cinnamon
- 1/4 ground ginger
- 1/8 nutmeg
- 2 cream of tartar
- 1 ladyfingers
- 3
- 12
Instructions:
1. In food processor mix pumpkin and mascarpone until smooth. Add sugar and process until smooth. Mix in sweetened condensed milk, cinnamon, ginger and nutmeg. Transfer to large bowl.
2. In another bowl, use electric mixer to beat whipping cream and cream of tartar until soft peaks form. With rubber spatula, stir 1/4 of whipped cream into pumpkin mixture. Gently fold in remaining whipped cream.
3. Tightly line bottom of 9x13-inch pan with ladyfingers, flat side down. Spread half of pumpkin mixture evenly over ladyfingers. Repeat with one more layer of ladyfingers and remaining pumpkin mixture. Cover and chill at least 8 hours or overnight.
4. GARNISH: Finely grind gingersnaps biscuits in food processor; sprinkle even over top.
5. NOTES: Ladyfingers sold in supermarkets are often the fresh variety, which are soft.
Title: Brainless Peach Cobler
Ingredients:
- 2 sugar
- 1 flour
- 1 skim milk
- 1 oats
- 1 baking powder
- 1 vanilla
- 1
Instructions:
1. Drain and rinse peaches.
2. Pour peaches into a 9X9 baking dish.
3. Mix all other ingredients and pour over peaches.
4. bake at 350 for 45 minutes.
Title: Raspberry Icebox Dessert
Ingredients:
- 2 raspberry gelatin powder
- 2 boiling water
- 3 fresh raspberries
- 2 frozen raspberries
- 1/4 graham cracker crumbs
- 1/2 brown sugar
- 1 1/2 butter
- 1 milk
- 1 vanilla instant pudding mix
- cream cheese
Instructions:
1. In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.
2. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. dish.
3. In a large mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.
4. In another mixing bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.