Add the milk to dry the pudding mix in a large sized bowl. Then beat with the wire whisk for 3 minutes until blended. Stir in 1 cup of the whipped topping. Cut cake horizontally into four layers then brush each with juice. Place the bottom layer on serving plate and the top with 3/4 cup of the mixed berries, Half of the pudding mixture. Do the same way for the middle layer. Cover the top of the cake with the cool whip and all remaining berries. Cover with foil or saran wrap. Be sure to refrigerate 5 hours or 24hours.

INGRIDIENTS:

1/4 cup orange juice

3/4 Cup cold milk

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

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

1 pkg (10.75 oz.) frozen pound cake

1 1/2 cups thawed Cool Whip topping, divided

Prepare the Fast Chicken Soup Base. And bring it to a simmer.
Add these, simmer until tender, 15-30 minutes: 3 cups of egg noodles.
Before removing from heat, stir in: 1 cup (5 ounces) frozen the green peas and 1/2 cup chopped fresh parsley.
Final touch: Add the salt and pepper, to taste.




INGRIDIENTS:


1 cup frozen green peas
1 recipe Fast Chicken Soup Base
3 cups egg noodles
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Beat the whipping cream in chilled large bowl with your electric mixer on high speed. Fold in the liqueur and the chocolate syrup. Spoon it  into 3 paper lined foil for the cupcake liners. Cover and freeze atleast 5 hours But no longer than for 2 days or above. Place it in your refrigerator for 30 minutes before you serve. And sprinkle it with some cocoa.

INGRIDIENTS:

1 tablespoon almond-flavored liqueur or Italian syrup

2 tablespoons chocolate-flavor syrup

1/2 cup whipping (heavy) cream

And don`t forget the Cocoa,

Heat the oven to 350 degrees F (175 degrees C). Flour two 9 inch, round, cake pans. Cover the bottoms with waxed paper.
Large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, 1 tablespoon vanilla. Pour batter into prepared pans.Bake for 40 minutes. Wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, remove to racks to cool it.Drain cherries, reserving 1/2 cup juice. Combine juice, cherries, 1 cup sugar,cornstarch in a 2 quart saucepan. Cook over low heat until thickened. Stir in 1 teaspoon vanilla.Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with electric mixer at high speed until stiff peaks form. Split each cake layer horizontally in half. Tear one split layer into crumbs. Reserve 1 1/2 cups Frosting for decorating cake. Gently brush crumbs off top and side of each cake layer with pasty brush. Assemble, place one cake layer on cake plate. 1 cup frosting; top with 3/4 cup cherry topping. Top with the second cake layer. Repeat layers of frosting and cherry topping. Top with third cake layer. Pat reserved crumbs into frosting on side of cake. Spoon reserved frosting into bag fitted with decoration. Pipe the top and bottom edges of cake. Spoon cherry topping onto top of cake.



INGRIDIENTS:

3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

First of all cut the chicken into serving size pieces and place it in a bowl. Pour in two spoon of soy sauce and toss to coat each. Prepare the other ingredients. Add the garlic, peel and slice the ginger and the onion.Heat the cooking oil in a large pot and saute the ginger and garlic until fragrant, about three minutes. Add the sliced onion and sauteing until the onion slices start to soften.Add the chicken to the  large pot, pour some water to cover and add the chilis or silli. Season with the patis (fish sauce). Bring to the boil, cover it. Turn down the heat and simmer for 30 minutes.While the chicken cooks, peel the chayote, cut the pith at the core and cut into wedges.Wash the sili leaves. Add the chayote wedges to the chicken. Simmering for another 15 to 30 minutes. Pour in the coconut milk. Bring to the boil then turn off the heat. Add some sili leaves, cover and leave for about five or more minutes to allow the sili leaves to wilt. Do not boil after adding the sili leaves or the dish will taste bitter. Serve the halang-halang hot.


INGRIDIENTS:

chili peppers (what kind and how much depends on how spicy you want the dish — I used 2 pcs. of siling labuyo>)
2 tbsps. of vegetable cooking oil (extra virgin coconut oil will yield a more aromatic halang-halang)
2 thumb-sized pieces of ginger
2 whole chayote
patis (fish sauce), to taste
1 c. of coconut cream or milk (use cream for a thicker halang-halang; use milk for a thinner soup)
a handful of sili leaves
4 cloves of garlic
1 onion
1 kilo of chicken pieces (thighs, legs, back and wings are preferred; breast meat is too dry for this dish)
2 tbsps. of soy sauce