Twin Flavor Delights Recipes

Steps:

• Cut twinkies in half lengthwise and layer them on bottom of 13-by-9-inch pan, frosting side up.
• Prepare instant chocolate pudding with cold milk, using 3 cups as directed.
• Immediately pour over Twinkies layer.
• Refrigerate 15 minutes.
• Prepare instant vanilla pudding with remaining 3 cups milk and immediately pour over chocolate pudding layer.
• Refrigerate another 15 minutes.
• Gently frost with whipped topping.
• Chill well before serving.

Steps:

• 1. In 2 quart saucepan, combine brown sugar and cornstarch. Stir in fruit cocktail. Cook over medium heat, stirring constantly, until mixture boils and is thickened and clear. Stir in orange peel. Spread evenly in ungreased 9 x 9 x 2-inch baking pan. Set aside.2. Stir together flour, baking powder and salt. Set aside.3. In medium mixing bowl, beat egg until thick and lemon-colored. Add hot water gradually, beating constantly. Add granulated sugar gradually, while beating. Fold in vanilla, KELLOGG'S ALL-BRAN cereal and flour mixture. Spread over fruit cocktail mixture..4. Bake at 375°F about 45 minutes or until crust is lightly browned. Serve warm with whipped topping or ice cream, if desired.

Steps:

• Preheat oven to 350 degrees F., rack in the middle position.
• Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, vanilla and stir until smooth. Add the beaten eggs and stir throughly. Mix in the flour, the chopped nuts (if you want to use them), and then the chocolate chips.
• Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.).
• Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.

Steps:

• 1. In small mixing bowl, beat margarine and powdered sugar until smooth and creamy. Stir in the 1/2 cup flour and the KELLOGG'S Corn Flake Crumbs. Spread mixture evenly in bottom of 8 x 8 x 2-inch baking pan.2. Bake at 325°F about 20 minutes or until crust springs back when lightly touched. Remove from oven.3. Stir together the 1/4 cup flour, baking powder and salt. Set aside.4. In medium mixing bowl, beat eggs slightly. Stir in sugar and vanilla. Add flour mixture, mixing until well combined. Stir in walnuts, coconut and cherries. Spread mixture over crust.5. Bake at 325°F about 30 minutes or until lightly browned. Cool. Cut into squares and serve with whipped topping or small scoop of vanilla ice cream. MICROWAVE DIRECTIONS:1. Prepare crust according to step 1 above only spreading mixture evenly in bottom of ungreased, microwave-safe 8 x 8 x 2-inch glass baking dish.2. Microwave on HIGH about 3 minutes or until crust springs back when lightly touched. Set aside.3. Stir together the 1/4 cup flour, the baking powder, and salt. Set aside.4. In medium mixing bowl, beat eggs slightly. Stir in sugar and vanilla. Add flour mixture, mixing until well-combined. Reserve 2 tablespoons nuts and 2 tablespoons coconut for topping. Stir in remaining nuts, remaining coconut and cherries. Spread mixture over crust.5. Microwave on HIGH 4 minutes. Sprinkle with the reserved nuts and coconut. Microwave on HIGH about 4 minutes longer or until mixture is set. Cool. Cut into squares and serve with whipped topping or small scoop of vanilla ice cream.

Steps:

• 1. Melt margarine in large frypan. Add apples, sugar, and spices. Cook over medium heat until apples are tender, stirring gently. Remove from heat.2. Stir in KELLOGG'S CRACKLIN' OAT BRAN cereal. Portion into dessert dishes. Top each serving with 2 tablespoons whipped topping.

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom and sides of four 5-ounce custard cups. Bake at 350°F for 8 minutes. Refrigerate. 3. Prepare pudding according to package directions. Stir in chopped pecans. Pour into crusts. Refrigerate at least 2 hours.4. To serve, loosen crusts with thin, sharp knife. Invert desserts onto individual dessert plates.5. In chilled bowl beat whipping cream on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around bases of desserts. Top each with pecan half. Serve immediately.