Ingredients

• 2 boxes instant pudding mix
• 3/4 cup milk
• 2 large Cool Whip tubs
• Angel Food Cake (broken into pieces)
• Heath bars

Directions

Mix 3/4 cup milk with 2 boxes of instant pudding mix; beat well and until thick. Add Cool Whip and fold into pudding. Make 1 layer in bottom of 9×13 inch pan of angel food cake that has been broken into pieces. Put part of the pudding on cake. Add another layer of cake and then the rest of the pudding. Crush Heath cany bars on top. Can be made 24 hours ahead of time. (Refrigerate)

Ingredients

• One 16 oz. can pumpkin
• 3 eggs, beaten
• 15 ounce can sweetened condensed milk
• 1/2 cup brown sugar
• 4 Tsps. pumpkin pie spice
• 1 box lemon cake mix (I use yellow cake)
• 1 Cup chopped pecans
• 1 cup butter melted

Directions

Beat pumpkin, eggs, sweetened condensed milk, brown sugar and spice until smooth.

Pour into greased 9X13 pan.

Sprinkle cake mix and nuts over top, if desired, over pumpkin mixture.

Drizzle melted butter over all.

Bake 350 for 1 hour.

Enjoy with cool whip or ice cream.

Ingredients

• 2 cups sugar
• 2 tsp cinnamon
• 1 cup oil
• 3 eggs
• ICING
• 2 cup fresh pumpkin or 1 small tin
• 1 oz cream cheese
• 2 cups flour
• 1/2 cup margarine
• 2 tsp baking powder
• 1 cup icing sugar
• 2 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup chopped walnuts

Directions

Combine sugar, oil, eggs and pumpkin. In separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add mixtures together and blend well.

Pour into buttered and floured large cake pan. Bake at 325F for 25 mins.

Combine cream cheese, margarine, sugar and vanilla until smooth. Once “cake” is finished baking, allow it to cool for a few minutes then spread icing over top. Sprinkle on walnuts.

NOTE: This stuff is very addicting! Mmmmm!

Ingredients

• 3/4 cup Minute Rice
• 2 3/4 cup milk
• 1/3 cup sugar
• 1/3 cup raisins
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

Directions

Combine rice, milk, sugar, salt and raisins in saucepan. Bring to boil, stirring constantly. Reduce heat, cover and simmer 10 minutes stirring occasionally. Mix slightly beaten eggs, vanilla and nutmeg in a 1 quart cassserole. Slowly stir in rice mixture. Blend well. Place casserole in pan of hot water. Bake at 375 degrees for 25-30 minutes or until top is set. Cool at least 1 hour before serving.

Ingredients

• 1 box 3.4 ounces instant vanilla pudding
• One 8 oz. container whipped topping, thawed
• 3 cups after cooked, instant rice
• 1/3 cup sugar (to 1/2 cup)
• 1/8 rounded teaspoon cinnamon
• 1/8 rounded teaspoon nutmeg
• 1 cup raisins (optional)

Directions

Cover raisins with water and bring to boil.
Remove from heat and set aside.
Cook rice and let it cool.
Mix pudding according to box instructions.
Whisk in whipped topping, sugar, cinnamon and nutmeg.
Stir rice into pudding mixture.
Drain raisins and add to pudding.