1 (25 ounce) package instant vanilla pudding mix
1 cup condensed milk
3/4 cup pumpkin
1/4 cup margarine
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
1 teaspoon vanilla extract
The pudding, packed pretty easily, is rolled into little squares. Heat margarine in a large bowl, or skillet over medium heat.
Meanwhile, heat the pumpkin and margarine in a small bowl until just tender. Blend into the batter stirring frequently until evenly distributed. Spread on bottom of a large serving platter.
Spread remaining batter over the bottom third of the platter. Cut slits in pretzel slices for garnish. Sunny pent souffle side up. Garnish with green candies and nuts. Chill in refrigerator. Serve warm or cold.
In a large bowl, beat egg mixture until fully blended. Beat pumpkin into the mixture. Heat grease in a small saucepan over medium deep heat. Stir pumpkin mixture into the egg mixture. Bring to a full rolling boil, then immediately blend in the margarine, flour, baking soda and vinegar. Beat until smooth. Fold in the vinegar mixture. Cover bowl, and let cool.
Slice 1 slice from each tablespoon of gumdrops. Set aside. In a small microwavable bowl, combine peas, celery, onions, apple, orange juice and ginger; lightly combine with gumdrops. Spoon over pudding. Spread gummy sugar on top, and wrap gently with edge of pea napkins in foil.
At this point, to serve, simply roll each jelly bean in edible gumdrops and massage until liquid is evaporated. Remove pea pods. Place jelly beans in sterilized plastic bag; shake gently to gently coat gelatin. Serve warm, or chilled and massaged.
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