(Continued)
Pineapple-MUce Pudding Creamy Chocolate Pudding Lemon Chilton Partait
21 MIN.
14 MIN.
14 MIN.
Banana Cream Pari alt
17MIN.
1 pkg. vanilla pudding mix
2 ciips milk
1 tablespoon butter
'4 teaspoon banana extract
3 tablespoons grated unsweetened
chocolate
1. Prepare pudding mix according to di
rections on package using 2 cups milk.
2. Remove from heat; blend in the butter
and the banana extract. Cool slightly.
3. Alternate layers of pudding and grated
chocolate in parfait glasses. Chill in re
frigerator. Top with chocolate curls.
About 3 servings
Note: For more banana flavor, alternate
banana slices with the chocolate between
the pudding layers.
For a Coconut-Banana Cream Parfait,
mix Vz cup ' moist coconut into the
pudding.
Vs cup packaged pre-cooked rice
1 8 -ox. can crushed pineapple,
drained (reserve sirup)
cup water
1 pkg. vanilla pudding mix
2 cups milk
1 tablespoon butter
1. Combine in a saucepan the rice, re
served pineapple sirup, and water. Mix
just enough to moisten rice. Bring
quickly to boiling. Cover and simmer 5
min. Remove from heat; let stand 13 min.
2. Meanwhile, prepare pudding mix ac
cording to directions on package using
the 2 cups milk.
3. Remove from heat; blend in the butter.
4. Lightly mix crushed pineapple with
the rice mixture. Gently fold rice mix
ture into hot pudding. Spoon into sherbet
glasses. Chill in refrigerator.
About 8 servings
1 cup thick sour cream, chilled
1 pkg. chocolate pudding mix
1 2 cups milk
2 tablespoons confectioners' sugar
y2 teaspoon vanilla extract
1. Set a bowl and rotary beater in refrig
erator to chill.
2. Prepare pudding mix according to di
rections on package using IVz cups milk.
3. Using the chilled bowl and beater,
beat sour cream until it piles softly. With
final few strokes, beat in the confection
ers' sugar and vanilla extract. Fold into
the hot pudding. Chill in refrigerator.
About 4 servings
Festive Chocolate Pudding
Follow recipe for Creamy Chocolate
Pudding. Gently fold V cup coarsely
chopped walnuts and Ya cup well-drained,
sliced maraschino cherries into pudding.
1 pkg. lemon-flavored chiffon pie-
filling mix
1 cup (about 2 oz.) miniature
marshmallows
'j cup chilled whipping cream '
1 a cups chocolate-wafer crumbs
(about 24 wafers)
1. Prepare pie -filling mix according to
directions on package.
2. Using a bowl and beater, beat whip
ping cream until of medium consistency
(piles softly). Gently fold marshmallows
into whipped cream. Fold whipped-cream
mixture into the lemon-chiffon filling.
3. Beginning and ending with the lemon
chiffon mixture, spoon alternate layers of
the lemon-chiffon mixture and generous
amounts of the chocolate-wafer crumbs
into chilled parfait glasses. Chill. For add
ed flair, top each parfait with a maraschino
cherry having a stem. About 8 servings
fca'ftWa"' rial MWMi'i'.'HtMef lilMsTtltiWsfrWllrftM
RICHER
COFFEE
FLAVOR
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The secret is Carnation
the milk that whips!
Just imagine! This milk that looks
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whips actually has about Va less cal
ories than cream! Its special blending
qualities bring out richer coffee fla
vor, too. Reasons enough to fill your
cream pitcher with Carnation.
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. New and experienced cooks will like these "per
fect every time" main dishes, sauces, desserts.
Write Mary Blake, Carnation Co., Dept. FW-48,
Los . Angeles 19, California.
mTlk INC,ustD yc0!j
1 lilIHULVsllli "i'm-
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