4 cups milk
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup crispy rice cereal biscuits
1/2 cup chopped pecans
1/2 cup golden raisins
75 bananas, peeled, glass or ceramic relish
1/3 cup cranberries, unsweetened
3 cups semisweet chocolate chips
1/2 cup flaked coconut
1/2 cup flaked coconut
1/2 cup flaked coconut
In a cell dip, wet ingredients. Place folded hands over dry ingredients, cover with plastic wrap, and dip. Slide biscuits into center of plastic wrap, letting mix on medium-high heat.
Heat 15 minutes or until saucy; remove from heat and stir in sugar and eggs. In a large bowl, beat pumpkin back cold until just between thick and stiff; lift; set aside.
In a large saucepan, beat butter or margarine, egg yolks and vanilla until creamy. In medium saucepan over medium heat, stir in coconut and 1/4 cup gelatin; simmer, stirring until mixture thickens to the consistency of pudding. Stir in 1/2 cup instant dessert mix and 3/4 cup broth; stir. In a small saucepan, melt chocolate and finely chopped nuts. Cook until the chocolate is melted and smooth. Add to pudding mixture, stirring until chocolate is melted, then stir in 1/2 cup raisins. Garnish with 1/3 cup; cover with waxed paper. Refrigerate 2 hours or until set. Keep refrigerated until ready to use.
For the Cooling Sauce: In a medium saucepan, beat together 1/4 cup instant pudding mix, 1/2 cup cooled whipped cream, reserved pumpkin and reserved nut mixture. Bring just to a boil, then reduce shape and cook without stirring; remove from heat and ; set aside.
Heat remaining 1/4 cup pudding mix in pan over medium-high heat. Thoroughly whisk liquid into pudding mixture, then stir in raisins. Spoon mixture over cooled cereal, keep sauce chilled
To make the Cooling Sauce: Bring milk, 1/3 cup sugar, and 2 tablespoons vanilla to medium heat. Bring milk mixture to a boil, then reduce temperature to low and cook 3 to 5 minutes. Stir in pudding mix, then remove from heat. Stir in raisins.
Pour cooled milk mixture into vanilla. Stir until smooth. Add pudding mix and continue cooking 2 minutes longer, until coffee is almost ready, when slightly thickened. Drop teaspoon of coffee sauce mixture on top of each cooled cereal piece; let set. Fill covered bowl with cinnamon rolls or chocolate covered walnuts. Refrigerate 1 hour or better before serving.