2 eggs
1 (6 ounce) package white sugar
1/2 teaspoon salt
1 cup all-purpose flour
1 cup unsalted butter, softened
2 cups milk
2 teaspoons vanilla extract
1/2 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
1 cup flaked coconut
1 cup molasses
1/2 cup golden raisins
1/2 cup flaked coconut
2 cups chocolate fondue
1 cup chopped pecans
1 cup chocolate pieces
1 cup pecans
1 egg whites
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine eggs, sugar, salt and flour. Beat in butter and milk. Stir in vanilla. Pour into 1-quart baking dish.
Combine frozen whipped topping (tins or pastry), dried cranberries, mashed bananas, graham crackers and pecans. Sprinkle topping evenly over pudding.
Bake for 40 minutes in the preheated oven, or until pudding is set. Cool 10 minutes before cutting into squares. Store, covered, at room temperature.