Make 2 small packages vanilla or French vanilla instant pudding according to directions on package. Add 1 can Eagle Brand condensed milk. Beat with ...

Scald milk and add molasses and cornmeal to it. Stir to mix and cook gently, stirring until thick. Remove from heat. Blend egg, sugar, salt, cinnamon ...

Mix instant pudding with only 2 cups milk. Add Eagle Brand and Cool Whip. Layer vanilla wafers, banana slices and pudding. Chill and serve. ...

Cook noodles about 20 minutes in salted water; drain very well. Mix remaining ingredients in blender; combine with noodles and pour into buttered ...

Mix all ingredients together and pour into baking dish. Dot with butter and pepper. Bake at 350 to 400 degrees until brown and set, about 40 to 50 ...

Mix first three ingredients. Melt margarine in baking dish. Pour mixture over melted margarine. Bake 350 degrees until firm in middle. ...

Cook noodles al dente, drain and rinse with cold water. Combine all the other ingredients. Mix into the noodles. Place mixture in buttered casserole. ...

Boil noodles. Add butter and cream cheese. Mix with noodles. Combine eggs, apricot nectar, milk and sugar. Add to noodle mixture and place in a well ...

Combine melted butter, cream cheese, sugar, vanilla, cottage cheese, eggs, milk and salt. Add noodles and stir. Bake approximately 1 hour at 350 ...

Cook and drain noodles. Add all ingredients and mix together. Pour into greased roasting pan. Sprinkle extra cinnamon on top. Bake at 350 degrees ...