Pooh Recipes<br>With His Friends in the Kitchen

Posted on Feb 1st 2016

POOH Recipes
Pooh with his Friends in the kitchen!

Pooh and his friends
have each submitted one
SNACKEREL
except for
Tigger, who just couldn't chose
between his two favorite cakes...
so there are two Tigger recipes.

Tiggerâ€™s
Oreo Ripple Stripes Cake
(His Very Very, Very Favorite Cake)

Ingredients

24 Oreo Chocolate Sandwich Cookies (coarsely chopped â€“ about 3 cups)

1/3 cup flour

Â¼ cup (1/2 stick) butter or margarine, melted

1/3 cup miniature semi-sweet chocolate chips

1 pkg. (6 oz.) yellow Pound cake mix

Â¾ cup water

2 eggs

1 cup powdered sugar

4 teaspoons milk

Directions

PREHEAT oven to 350Â°F. Mix chopped cookies, flour and butter.
Stir in chocolate chips; set aside.
PREPARE cake mix with water and eggs as directed on pkg.
Pour half of the batter into greased 9- or 10-inch tube pan.
Sprinkle 2 cups of the cookie mixture evenly over batter;
cover with layers of remaining batter and cookie mixture.
Press cookie mixture gently into batter.
BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.

Tiggerâ€™s

Famous Chocolate
Stripes Refrigerated Roll

Ingredients

1 tsp. vanilla

1 pt. (2 cups) whipping cream, whipped

1 pkg. (9 oz.) NABISCO FAMOUS Chocolate Wafers

Directions

ADD vanilla to whipped cream; stir gently until well blended.

SPREAD 1-1/2 tsp. of the whipped cream mixture onto each wafer.
Stack wafers together, then stand on edge on serving platter to make a log.
Frost with the remaining whipped cream mixture.

REFRIGERATE at least 4 hours or overnight. Cut dessert diagonally into
14 slices to serve. Store leftover dessert in refrigerator.

Pooh
likes it best

When the

Bumble Bees

Are away from
The honey nest

Ingredients

14 NABISCO FAMOUS Chocolate Wafers, divided

2 cups cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

4 large black gumdrops

1 piece black shoestring licorice (12 inch), cut into 1-inch pieces

Directions

PLACE 10 of the wafers in large resealable plastic bag; seal bag.
Use rolling pin to roll over wafers in bag until finely crushed.
Break remaining 4 wafers in half; set side.

POUR milk into medium bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended.
Spoon 1/3 of the pudding evenly into 4 clear dessert cups;
top each with about 1 Tbsp. of the crushed wafers.
Repeat layers of pudding and crushed wafers; top with remaining pudding.
Refrigerate at least 1 hour or until ready to serve.

DECORATE with gumdrops and licorice to resemble the antennae, stingers and eyes of bumble bees. Insert 2 of the reserved wafer halves into each cup for the wings.

Christopher Robbins
adores Peanut Butter S'mores

Ingredients
15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
30 JET-PUFFED Marshmallows, halved
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
1\3 cup creamy peanut butter

Directions:
PREHEAT grill to medium-low heat. Arrange 15 of the graham squares in single layer on bottom of 13x9-inch disposable foil baking pan; top each square with 4 of the marshmallow halves. Sprinkle evenly with the chocolate.
SPREAD each of the remaining 15 graham squares with 1 tsp. of the peanut butter. Place, peanut butter-sides down, on top of graham squares in pan to make 15 s'mores. Cover pan with foil; place on rack of grill.
COOK 4 to 6 min. or until marshmallows are puffed and chocolate begins to melt. Let stand 5 min. before serving.

Piglets
Favorite Sandwich
No peanut butter, jelly, meat or cheese for this little pig...

Ingredients:
1/2 cup KRAFT Hot Fudge Microwavable Sundae Topping
10 HONEY MAID Honey Grahams, broken crosswise in half (20 squares)
2 cups thawed COOL WHIP Whipped Topping
1/4 cup multi-colored sprinkles

Directions:
SPREAD hot fudge topping evenly onto 10 of the graham squares.
COVER each of the 10 remaining graham squares with about a 3/4-inch-thick layer of whipped topping; top each with a fudge-topped square, fudge side down, to make sandwich. Press together lightly to secure. Roll or lightly press edges in sprinkles.
FREEZE 4 hours or overnight. Wrap individually with plastic wrap or foil. Store in freezer up to 2 weeks.

Eeyores
Beautiful
Butterfly Cake
15 minute recipe and
ummmm so good!

Ingredients:

1 pkg. (2-layer size) yellow cake mix

1/3 cup raspberry jam

12 OREO Chocolate Sandwich Cookies

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Assorted food colorings

1 cup POST Fruity PEBBLES Cereal

Decorations, such as assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies

Directions:

PREPARE and bake cake batter as directed on package for two 9-inch round layers. Cool completely on wire racks.

CUT layers crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly wings.

TINT remaining whipped topping with food coloring as desired. Spread onto cake stacks. Decorate butterfly with tinted whipped topping, cereal, candies and mini cookies.

ROO
OREO MILKSHAKES

Ingredients::
12 OREO Chocolate Sandwich Cookies
1-1/2 cups milk
1 pt. (2 cups) vanilla ice cream, softened
2 Tbsp. chocolate syrup

Directions::
CHOP or coarsely break cookies.
PLACE milk, ice cream and chocolate syrup in blender container.
Add chopped cookies; cover. Blend on high speed until smooth.
POUR into 4 glasses. Serve immediately.

Rabbits
Graham Cracker Carrot Cake
What else would be his favorite
but a sumptous cake made with carrots!

Ingredients:
24 HONEY MAID Honey Grahams, finely crushed (about 3 cups crumbs)
3 cups flour
1 Tbsp. CALUMET Baking Powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
4 eggs
1-1/2 cups PLANTERS Peanut Oil
1-1/2 cups firmly packed light brown sugar
2 tsp. vanilla
6 large carrots, finely shredded (about 3 cups)
3/4 cup chopped PLANTERS Walnuts
1 Tbsp. powdered sugar

Directions:
PREHEAT oven to 350Â°F. Combine graham crumbs, flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
BEAT eggs in large bowl with electric mixer on high speed 2 minutes or until thickened. Add oil, brown sugar and vanilla; beat until well blended. Stir in the graham crumb mixture, carrots and walnuts. Pour into greased and floured 12-cup fluted tube pan.
BAKE 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.

Thanks to Nabisco
Tried, True and Fabulous Recipes
not just for holidays but all year round!
Whydid I use Nabisco for the recipes?
Because... they are tried, true and fabulous
and I've been using them for a whole lot of years!

Please visit Nabisco for even more recipes at
http://www.nabiscoworld.com/default.aspx

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