Candy Corn Pudding

Ingredients:

1 box (4-serving size) butterscotch instant pudding and pie filling mix
4 cups milk
20 drops red food color
25 drops yellow food color
1 box (4-serving size) banana cream instant pudding and pie mix
1 cup whipping cream, whipped
12 pieces candy corn

Directions:

Make butterscotch pudding as directed on box, using 2 cups of the milk.
Stir in 20 drops red food color and 25 drops of the yellow food color.
Refrigerate 30 minutes.
Make banana cream pudding as directed on box, using remaining 2 cups milk.
Stir in remaining 20 drops yellow food color.
Refrigerate until ready to use

To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) glasses. (Cover and refrigerate remaining banana cream pudding for another use.)

Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream.

Garnish with candy corn.

Source: www.pillsbury.com

Submitted by: Michelle G.

Michelle recommended making without the food coloring.

White Chocolate Gingerbread Blondies

Ingredients:

Makes about 4 dozen 2-inch squares

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

Directions:

1.Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

2.Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

3.Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Submitted by: Michelle G.

Source: www.marthastewart.com