lumicero/recipes-ing2inst huggingface dataset:
Title: Tipsy Squire(Cook's Country)
Ingredients:
- 2 heavy cream
- 1/2 sugar
- 1 table salt
- 5 cornstarch
- 3 unsalted butter
- 4 vanilla extract
- 1 1/2 cream sherry
- 2 heavy cream
- 1 1/2 amaretti cookies
- 1 fresh raspberry
- 2
- 40
- 1
Instructions:
1. For the Custard:
2. Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
3. When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
4. For Trifle:
5. Slice each cake round in half horizontally. Brush each cut side of one cake with 1/4 cup sherry, then spread with 1/4 cup jam. Stack 2 cut sides together (resulting in jam sandwich). Repeat with second cake to make second jam sandwich. Cut each cake into 5 long slices, then cut 5 more slices crosswise. (Reserve small jam cakes for nibbling; you will need 30 to 40 of the larger jam cakes for step 3.).
6. Beat cream and 1/4 cup sherry with electric mixer at medium-high speed to soft peaks. Reduce speed to low, gradually add custard, and mix well, about 1 minute. Toss macaroons with remaining 1/4 cup sherry in large bowl.
7. Arrange 12 to 14 (depending on size) macaroons in single layer to cover bottom of 3-quart trifle bowl. Spoon 2 cups custard mixture evenly over macaroons. Arrange 15 to 20 jam cakes in single layer on custard. Top with 2 cups custard mixture. Repeat layering of cookies, custard mixture, jam cakes, and custard mixture once more. Arrange remaining 12 to 16 macaroons in circle midway between rim of bowl and center of trifle, so that they stick up slightly like a crown. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 2 days. When ready to serve, pile raspberries inside macaroons.
Title: Rhubarb and Custard Fool (Matt Preston)
Ingredients:
- 2 rhubarb
- 1 orange
- 1/4 brown sugar
- 1/2 rose water
- 300 custard
- 500 pine nuts
- 100 sugar
- 100 Savoiardi cookie
Instructions:
1. Trim the rhubarb, cutting off leaves and gnarly ends. Rinse, & slice rhubarb into 5cm lengths. Put the rhubarb into a heavy-based pan with a lid. Pour in the orange juice and stir. Place on a low heat and cook. Stirring occasionally to ensure the rhubarb doesn’t stick.
2. As rhubarb cooks it will break down and release its juice. Stir in the brown sugar. As soon as the rhubarb has broken down to fine threads remove from heat, add rose water, and set aside to cool.
3. When Rhubarb is completely cooled ~ whip the cream until it’s stiff. Fold in the cooled rhubarb, then fold in the cold custard. The fool should be marbled with rhubarb and custard.
4. Serve in glasses with shards of pine nut praline and a savoiardi biscuit with each glass for dunking.
5. To make the praline ~ Toast the pine nuts in a dry pan over low heat for 4-5 minutes until golden brown. Remove and set aside.
6. In a small pan melt the 100g sugar over low heat – allow it to dissolve without stirring. Cook until it is a golden caramel, then mix in the toasted pine nuts. Working quickly, spread out the pine nut praline onto a non-stick baking tray or silicon mat to cool. When the praline is cool, crack into thin shards.
Title: All-American Pineapple & Fruit Trifle
Ingredients:
- 1 fresh pineapple
- 1 frozen sliced strawberries
- 1 frozen raspberries
- 1 vanilla flavor instant pudding and pie filling mix
- 1 cream sherry
- 1
- 1/3
- 1/2
Instructions:
1. Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for another use, such as fruit salad. Cut fruit from shell. Cut fruit into thin wedges. Reserve 3 wedges for garnish; combine remaining pineapple with peaches and berries.
2. Cut cake in half. Freeze one half for another use. Tear remaining cake into chunks.
3. Prepare mix according to package directions.
4. In 2-quart glass serving bowl, arrange half of cake chunks; sprinkle with half of sherry. Top with half each fruit mixture and pudding. Repeat layers. Cover; chill 1 hour or overnight.
5. Just before serving, garnish with whipped topping and reserved pineapple wedges.
Title: Rolled, Date-Filled Cookies
Ingredients:
- 1 sugar
- 3/4 shortening
- 1/4 butter
- 4 flour
- 1 vanilla
- 1 salt
- 1 brown sugar
- 3 eggs
- 1 baking soda
- 1 baking powder
- 1 dates
- 1/2 sugar
- 1/2 water
- 1 cornstarch
Instructions:
1. Make the date filling by heating the ingredients in a saucepan until thick, stirring the entire time to prevent scorching.
2. Mix the dough ingredients in the order given and divide into two balls. Roll out each ball to 1/2 inch thick. Spread with the date filling and roll up like a jelly roll. Put the rolls in the refrigerator overnight or for at least several hours.
3. Heat oven to 350 degrees. Working with one roll at a time, slice 1/4" to 1/2" slices and place on a greased baking sheet.
4. Bake 12 - 15 minutes until cookies are a light golden brown. Cool on cookie sheets for several minutes, then move to racks to cool completely.
Title: Easy Frosting Coating
Ingredients:
- 1
- 1/2
Instructions:
1. Place frosting in a small glass bowl. Microwave on high for 1 minute. Stir well.
2. Stir in baking chips and microwave on high 1 minute. Stir well. Let stand 2-3 minutes, then stir until chips are completely melted. Stir until smooth.
Title: Mini Fruit Pizzas
Ingredients:
- 18 cream cheese
- 1 frozen limeade concentrate
- 2 powdered sugar
- 1/2 fresh strawberries
- 10 kiwi fruit
- 1 fresh blueberries
- 1/2 fresh raspberry
- 1/2
Instructions:
1. Bake cookies as directed on package. Cool.
2. Meanwhile, in medium bowl, combine cream cheese, limeade and powdered sugar; beat until smooth.
3. Spread each cookie with 1 Tablespoon cream cheese mixture.
4. Arrange fruit on top. Serve immediately, or cover and refrigerate up to 2 hours.
Title: Watermelon and Berry Soup
Ingredients:
- 6 watermelon
- 1 -3 lime
- 1 salt
- 2 berries
- 3 light brown sugar
- 1 rose water
- 2 watermelon
- 4 mint sprigs
Instructions:
1. Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
2. Starting with 1/2 a lime, add lime juice to taste.
3. Add a pinch of salt.
4. Cover and refrigerate until quite chilled and ready to serve.
5. Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
6. For Frozen Berries:
7. About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
8. For Fresh Berries:
9. In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
10. Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
11. To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.
Title: Luscious Lemon Pound Cake
Ingredients:
- 1 butter
- 1 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1 1/4 sugar
- 2 lemon zest
- 2 fresh lemon juice
- 4 eggs
- 1 1/2 vanilla extract
- 1/2 sugar
- 1/4 fresh lemon juice
- 1 lemon zest
Instructions:
1. Preheat oven to 350°.
2. Grease 9 x 5-inch loaf pan with butter.
3. Dust pan with cake flour.
4. Mix together flour, baking powder and salt.
5. Melt butter, whisk thoroughly to reincorporate any separated milk solids.
6. In food processor or blender, process sugar and lemon zest until combined.
7. Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
8. With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
9. Transfer mixture to large bowl.
10. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
11. Pour batter into prepared pan.
12. Bake for 15 minutes at 350°F.
13. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
14. Cool in pan for 10 minutes.
15. Turn onto wire rack.
16. While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
17. Stir occasionally to dissolve sugar.
18. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
19. With toothpick poke holes on all sides of cake.
20. Brush on Lemon Glaze.
21. Allow to cool at room temperature at least one hour before serving.
Title: In Pan Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/3 salt
- 1/2 baking soda
- 1 water
- 1/2 vanilla
- 3/4 vinegar
- 2
Instructions:
1. Place all ingredients into the ungreased cake pan. (Round or Square).
2. Mix thoroughly with a fork until well blended, and no clumps.
3. Bake at 375° for 20-25 minutes. Top with sifted powdered sugar.
Title: LEMON ROSEMARY MADELEINES
Ingredients:
- 2 eggs
- 1/2 granulated sugar
- 1/4 brown sugar
- 2 lemon zest
- 1 vanilla extract
- 1/2 unsalted butter
- 1 unbleached all-purpose flour
- 1/2 fresh rosemary
- 1 1/2 baking powder
- 1/4 sea salt
- 1/2 sugar
Instructions:
1. In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
2. Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
3. In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
4. After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
5. Preheat oven to 375ºF. Brush madeleine molds with soft butter (2 tbsps.) using a pastry brush. Dust cavities with flour, tilting the pan to coat evenly. Turn the pans upside down to remove excess flour.
6. When time is up, stir the batter and divide it among the prepared molds, filling them about ¾ full. Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown. Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up). Using a fine sieve, lightly dust the tops with confectioners’ sugar if desired. Makes 24 madeleines.
Title: Shortbread
Ingredients:
- 1 butter
- 2 flour
- 1/3 sugar
- 1/3 brown sugar
Instructions:
1. Pre-heat oven to 350.
2. Mix butter and flour till fluffy.
3. Add sugar, blend well.
4. Press dough (sticky) into flat layer on bottom of 9-inch pie plate or similar baking dish.
5. Bake for oops, see above.
Title: Boiled Walnut Strudel
Ingredients:
- 3/4 golden raisin
- 1/2 white wine
- 8 unsalted butter
- 1 1/2 walnuts
- 1 1/2 fresh lemon juice
- 4 sugar
- 4 salt
- 1 milk
- 7 vanilla extract
- 3 flour
- 1/4 sugar
- 1 1/2 baking powder
- 2 egg
- 1/4 confectioners' sugar
- 1
- 3
Instructions:
1. For the filling: Put raisins and wine into a small bowl and set aside to macerate for 30 minutes. Melt butter in a medium skillet over medium heat. Add walnuts and bread crumbs and cook, stirring often, until bread crumbs are golden, 3–5 minutes. Add raisins and wine, lemon juice, sugar, and salt and cook, stirring often, until filling sticks together when pressed with back of spoon, about 1 minute. Set aside to cool.
2. For the dough: Put milk, oil, and vanilla into a small bowl and set aside. Sift flour, sugar, and baking powder together into a large bowl. Stir in egg yolk; add milk mixture and stir until dough comes together. Turn dough out onto a clean surface and knead until smooth, 8–10 minutes. Divide dough in half and shape each piece into a rectangle. Lay out 2 large sheets of parchment paper on a clean surface and put dough rectangle in center of each with long sides of dough running parallel to long edges of parchment. Roll out dough to 9" × 11" rectangles.
3. Bring a large wide pot of water to a boil over high heat, then reduce heat to medium-low to maintain a gentle simmer. Meanwhile, position 1 piece of parchment with a long edge horizontal to edge of work surface. Spread half the filling down center of dough, leaving a 1" border on each end. Grab edge of parchment closest to you with both hands and lift up and over filling, folding dough onto filling only, then peel parchment away from dough. Turn parchment around so that opposite side is closest to you. Brush edge of dough closest to you with egg white, then fold edge over so that dough edges overlap slightly. Brush 1 of the short ends of dough with egg white and fold edge over by 1" to seal end. Gently press out any air pockets along length of stuffed dough, then brush other short end of dough with egg white and fold edge over by 1" to seal end. Transfer stuffed dough to center of a large piece of double-layer cheesecloth, peel off parchment, snugly wrap, and tie off ends with kitchen twine. Repeat process with remaining dough and filling.
4. Transfer stuffed dough to simmering water, partially cover pot, and cook, turning dough after 20 minutes, until tender, about 45 minutes. Carefully transfer strudel to a kitchen towel and remove cheesecloth. Put strudel on a cutting board, trim off 1" from ends, then cut strudel crosswise into 1"-thick slices. Arrange 3 slices, cut side up, on each of 6 plates and dust each with cocoa and confectioners' sugar.
Title: Eggless Egg Free Tapioca Pudding
Ingredients:
- 3 minute tapioca
- 2 3/4 milk
- 1/3 white sugar
- 2 cornstarch
- 2 water
- 1 pure vanilla extract
Instructions:
1. Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
2. Combine cornstarch & water in a small bowl.
3. Bring to a slow boil over medium high heat, stirring constantly.
4. Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
5. Remove from heat and add vanilla.
6. Stir & allow to cool.
7. Makes 6 1/2 cup servings.
Title: Blueberry Bread Pudding
Ingredients:
- 3 butter
- 1 baguette
- 3 half-and-half cream
- 5 eggs
- 1/2 white sugar
- 2 vanilla
- 2 fresh blueberries
- 1/4 white sugar
- 3 water
- 2
Instructions:
1. Butter one side of each bread slice. Arrange slices, butter side up in single layer in greased 3 quart dish.
2. Heat cream in medium saucepan on medium heat for about 8 minutes until bubbles start to form around edge.
3. Beat eggs, sugar and vanilla in large bowl until thick and pale. Slowly add 1/2 cup warm cream, stirring constantly. Slowly add remaining cream, stirring constantly until well combined.
4. Pour evenly over bread slices.
5. Place baking dish in large roasting pan. Carefully pour boiling water into roaster, until half way up side of baking dish.
6. Bake uncovered in 350 degree oven for about 35 minutes until just set.
7. Carefully remove baking dish from roasting pan. Let stand 15 minutes.
8. Blueberry Sauce: Combine all 5 ingredients in medium frying pan. Bring to a boil on medium high heat, stiring constantly. Boil for about 3 minutes, without stirring, until slightly thickened. Makes about 1 cup of sauce. Spoon over each bread slice in baking dish.
Title: 3 Minute Microwave Choc Chip Brownie
Ingredients:
- 1 olive oil
- 3 milk
- 1 water
- 1/2 vanilla
- 2 cinnamon
- 1 1/2 coffee
- 3 brown sugar
- cocoa powder
- self raising flour
Instructions:
1. Add the milk or water into the mug, along with the oil or butter, vanilla (or whatever flavouring your using)
2. using a fork whisk until smooth.
3. add the cocoa powder and the sugar.
4. again whisk until smooth.
5. add the flour and mix with fork until all the mixture is stuck together -- you may need to add a tiny amount of water if mixture seems dry.
6. press the mixture gently into the bottom of the mug.
7. microwave for approx 60 secs for 1000 watt microwave, 110 secs 800 watt microwave.
8. add ice cream, choc chips, whipped cream or whatever you fancy and eat whilst warm.
Title: Beer Peanut Brittle
Ingredients:
- 2 sugar
- 2 lemon juice
- 2 water
- 2 peanuts
- 1/2 butter
- beer
Instructions:
1. Put in thick bottomed saucepan with highsides/ put 2 cups sugarin bottom with the lemon juice.
2. Put enough water in just to cover.
3. Place over high heat-this will boil for about ten minutes until the sugar turnsto a light caramel.
4. DO NOT STIR.
5. While the sugar is boiling take 2 cups of peanuts and lightly crush them and place in the oven (400 degrees) to dry out.
6. When the sugar looks like its supposed to, remove from heat and add 2 T of butter.
7. let it sit 10 seconds before mixing with wooden spoon.
8. There will be a lot of steam.
9. Next as soon as the butter is melted add the beer.
10. Stand back and let steam.
11. then mix over heat with spoon.
12. When mixture is homogenous, add peanuts,stir.
13. Pour mix onto greased baking sheet-let cool 2 hours-break apart.
14. P.
15. S.
16. This recipe is from.
17. "BEERBUDDIES" not me!
18. The instructions must have been written by a man-- lol.
Title: Chocolate Mousse
Ingredients:
- 16 silken tofu
- 3/4
Instructions:
1. In a blender, puree the tofu to a smooth paste.
2. Add the melted chocolate and blend thoroughly.
3. Pour the mousse into six individual bowls and chill.
Title: Carrot Cake With Lime Mascarpone Icing
Ingredients:
- 1 1/4 unsalted butter
- 2 light brown sugar
- 5 eggs
- 1 orange, juice and zest of
- 1 baking powder
- 1 ground cinnamon
- 1 clove
- 1 nutmeg
- 1/2 ground ginger
- 1 walnuts
- 4 self rising flour
- 1 1/2 carrots
- 10 sea salt
- 4 mascarpone cheese
- 8 cream cheese
- 1 confectioners' sugar
- 2 limes, juice and zest of
Instructions:
1. Preheat oven to 350 degrees. Butter a 9x2 inch square baking pan and line with parchment paper. Set aside.
2. In the bowl of a food processor, pulse together butter and brown sugar until pale and fluffy. Add egg yolks, one at a time, pulsing after each addition. Add orange zest and juice; pulse to combine. Add cinnamon, cloves, nutmeg, and ginger; pulse until mixture is well combined.
3. In a large bowl whisk egg whites with a pinch of salt until stiff. Gently fold in almonds, walnuts, flour and carrots; fold cake mixture into egg white mixture. Pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan 10 minutes before turning out onto a wire rack to cool.
4. In a medium bowl, mix together mascarpone, cream cheese, confectioners sugar, and lime zest and juice. Spread mixture over top of cooled cake and sprinkle with chopped walnuts.
Title: Banana Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 6 butter
- 1 sugar
- 2 bananas
- 2 eggs
- 1/2 vanilla extract
- 1/2 buttermilk
Instructions:
1. Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
3. Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
Title: Brownies
Ingredients:
- 1 all-purpose flour
- 1 salt
- 2 sugar
- 1/2 vanilla
- 2 eggs
- 1 cold water
- 4 walnuts
- 1/4
- 1/2
Instructions:
1. Put all ingredients into bowl in order given and beat until smooth, but not too long.
2. Grease a large 13x9x2-inch pan.
3. Pour batter into the prepared pan.
4. Bake at 350°F for 30 minutes - no longer.
Title: Hugs & Kisses
Ingredients:
- 1 margarine
- 1/2 sugar
- 1 Splenda sugar substitute
- 1 1/3 vanilla
- 12 flour
Instructions:
1. Beat margarine, sugar and vanilla until fluffy.
2. Add flour beat on low blend well.
3. Cover and put in the fridge for 1 hour.
4. Wrap 1 tsp of dough around a Hersey's Kiss or Christmas chocolate ball.
5. Bake for 10-12 minutes at 375°F until cookie is set but not brown.
Title: Apple and Rhubarb Pandowdy
Ingredients:
- 1 unsalted butter
- 3 -4 tart apples
- 1 3/4 rhubarb
- 1 lemon, zest of
- 1 brown sugar
- 3/4 cornstarch
- 2 1/2 ground cinnamon
- 1 fine sea salt
- 1/4 vanilla ice cream
Instructions:
1. Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
2. Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
3. Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
4. Transfer the mixture to the prepared pan.
5. Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
6. This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
7. Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
8. Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
9. Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
10. Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.
Title: Koulourakia Smyrneika (Smyrna Biscuits)
Ingredients:
- 5 flour
- 1 salt
- 3/4 sugar
- 6 butter
- 3 milk
- 1/2 eggs
- 2 vanilla extract
- 1
Instructions:
1. Sift the flour into a large bowl. Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla. Dissolve baking ammonia in the milk and add that to the flour mixture, too.
2. Knead the ingredients together well until you have a soft, pliable dough.
3. Shape dough into shapes of your choosing. 'S' shapes, braids and snails are popular in Greece.
4. Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white.
5. Bake at 375F (180C) for 20 minutes.
6. Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.
Title: Dirt Cake
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 3 1/2 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 16
- 1
Instructions:
1. crush the entire package of oreos in a blender/food processor and set aside.
2. mix the vanilla pudding and milk in a blender and set aside.
3. in a large bowl beat butter, cream cheese and sugar til creamy, fold in the pudding and cool whip.
4. layer the "dirt" (oreos) and the pudding mix, be sure to end with a layer of oreos on top.
5. garnish with gummy worms and flowers ( i like to add some gummy worms to the layers too, for the full effect :) ).
6. Refrigerate Overnight.