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FRUIT COCKTAIL PUDDING Joan Feenstra

1 pkg. (4 oz.) vanilla pudding 1 can (14 oz.) fruit cocktail,
2 ce milk drained

Combine pudding and milk in saucepan, cook and stir over
medium heat until mixture comes to a full bubbling boil. Remove
from heat, cover surface of pudding with wax paper; chille Beat
chilled pudding until smooth. Then fold in fruit. Makes 6
servingse

30 MINUTE CHARLOTTE RUSSE Joan Feenstra

1 1/2 ce cold milk 8 ladyfingers, split

1 1/2 ce sour cream 2 T. sherry wine

2 pkg. (4 oze) vanilla instant 1 can (14 oz.) sliced peaches,
pudding drained

Beat milk and sour cream at lowest speed of electric mixer
until blended. Add pudding mix, beat slowly until well blended.
Line a 1 quart mold with ladyfingers. Add sherry wine to
puddinge Pour into mold. Top with remaining ladyfingerse Chill
in freezer for 30 minutes, BUT DO NOT FREEZE. Unmold Charlotte
and garnish with peaches around the base just before serving.
Makes 8 servings.

VANILLA SLICE Joan Feenstra

Graham crackers 250 ml whipping cream
2 double vanilla pudding

GLAZE:
1 1/2 cc. icing sugar 6 to 7 T. water |

Place a layer of graham crackers in a 9 x 13 inch pan.
Pour over layer cooked vanilla pudding. Let coole Whip cream
and spread over cooled pudding. Add a layer of graham crackers
and spread on crackers, glazed icing.

RADIO PUDDING Jenny Winia

Mix together 1/2 cup sugar, 1 cup flour, 1/2 cup raisins,
2 teaspoons baking powder, 1/2 cup milk and put in a greased
bowl. Pour over top 1 cup brown sugar, 2 cups water and a lump
of butter. Bake in a moderate oven until done.

rere. Coo eee