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Watkins Recipes


for Watkins Dessert
and Frosting Mixes

Dessert Mix Frosting
Butterscotch Cream Cake
Chocolate Mousse
Pina Colada Pie
Lemon Meringue Pie
Pina Colada Parfaits

Complete Recipe Index

Watkins Dessert
and Frosting Mixes

Watkins Product - Dessert & Frosting Mixes... a pantry staple since the 1930's! Combining all the goodness of homemade with the convenience of a mix. Not an "instant" mix, but a rich, creamy dessert mix with old-fashioned, homemade goodness and flavour because you use your own fresh milk, sugar, and eggs. Watkins Dessert Mixes are perfect for today's hectic lifestyle.

Watkins Dessert Mixes are:

  • Flavourful - Butterscotch, Chocolate, Coconut, Lemon and Tapioca - all of your family's favourites!
  • Versatile - make puddings, pies, sauces, fillings, frostings, candy, and more!
  • Concentrated - each can makes up to 37 servings of pudding!
  • Convenient - just add milk, sugar and eggs to mix for pie fillings!
  • Simple - combine mix with shortening, powdered/icing sugar, and 'half-and-half' for delicious frostings!
  • Microwave or Stovetop - directions for both included!
  • Tastes better than instant mix - easier than scratch!

Enjoy these quick and easy recipes for each flavour!

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Dessert Mix Frosting

  • 2 cups/500 ml powdered/icing sugar
  • 1/2 cup/125 ml Watkins Banana, Butterscotch, Chocolate or Lemon Dessert Mix
  • 1/4 cup/60 ml vegetable shortening
  • 1/3 cup/80 ml light cream or 'half-and-half'

Combine all ingredients in a medium bowl and mix with electric mixer for about 2 minutes. Add more half-and-half or powdered sugar as needed for desired consistency. Makes enough to frost on 2-layer cake.

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Butterscotch Cream Cake

  • Watkins Product - Butterscotch Dessert Mix1 package (2-layer size) yellow cake mix
  • 1-1/2 cups/375 ml milk
  • 3 eggs
  • 1/2 cup/125 ml sugar
  • 1/2 cup/125 ml Watkins Butterscotch Dessert Mix
  • 1 tsp/5 ml Watkins Double-Strength Vanilla


  • 3/4 cup/180 ml sugar
  • 2 tbsp/30 ml Watkins Butterscotch Dessert Mix
  • 1/2 cup/125 ml evaporated milk or light cream (half-and-half)
  • 1/3 cup/80 ml hot water
  • 1/4 cup/60 ml butter
  • 1 egg, slightly beaten
  • 1 cup/250 ml flaked coconut
  • 1 cup/250 ml chopped pecans
  • 1-1/2 tsp/7.5 ml Watkins Caramel Flavour


  • 1-1/2 cups/375 ml whipping cream
  • 1/3 cup/80 ml firmly packed brown sugar
  • 3/4 tsp/4 ml Watkins Double-Strength Vanilla

Prepare cake mix, adding milk, eggs, 1/2 cup sugar, 1/2 cup Dessert Mix and 1 tsp Vanilla. Mix and bake as directed on package in three greased and waxed-paper lined 9 inch/23 cm pans. Cool 10 minutes; remove from pans and cool completely.

To make filling: In medium saucepan, combine sugar and Dessert Mix. Stir in evaporated milk, water, butter and egg. Cook over medium heats, stirring constantly until thick. Remove from heat. Stir in coconut, pecans and Caramel Flavour; cool. Spread filling between and on top of cake layers to within 1/2 inch/12 mm of edge of top layer.

For frosting: Whip cream in small mixer bowl until foamy. Gradually add brown sugar, beating until thickened. Beat in Vanilla; spread on sides and top edge of cake. Chill cake at least 1 hour before serving.

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Chocolate Mousse

  • Watkins Product - Chocolate Dessert Mix1 pudding recipe of Watkins Chocolate Dessert Mix
  • 2 cups/500 ml frozen whipped topping, thawed
  • Additional whipped topping, chocolate cookie crumbs or chocolate curls for garnish.

Prepare pudding according to package directions, cover top of pudding with plastic wrap and let cool to room temperature. Stir pudding and fold in whipped topping. Spoon into dessert dishes and refrigerate until servicing time. Before serving, garnish with whipped topping and cookie crumbs.

Note from Watkins Kitchen: This recipe is also delicious using Watkins Lemon Dessert Mix!

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Pina Colada Pie

  • Watkins Product - Coconut Dessert Mix1 backed 9-inch/23 cm pastry or graham cracker pie shell, cooled
  • 1/4 cup/60 ml Watkins Coconut Dessert Mix
  • 3 tbsp/45 ml sugar
  • 1/4 cup/60 ml water
  • 1 envelope unflavoured gelatin
  • 1 cup/250 ml skim milk
  • 1 cup/250 ml fat-free sour cream
  • 1 can (8.25 oz / 234 ml) crushed pineapple, drained
  • 1/2 tsp/2.5 ml Watkins Rum Flavouring

Combine dessert mix, sugar, water, and gelatin in medium saucepan; mix well. Stir in skim milk. Cook over medium heat until mixture begins to boil and thicken. Remove from heat and place mixture in large bowl; cool to room temperature, stirring occasionally to prevent skin from forming. When cool, stir in remaining ingredients; pour into prepared pie shell. Chill until firm, about 3 hours. Garnish with reduced-calorie whipped topping, pineapple, and toasted coconut.

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Lemon Meringue Pie

  • Watkins Product - Lemon Dessert Mix1 Baked 9-inch/23 cm pastry pie shell
  • 1/2 cup/125 ml Watkins Lemon Dessert Mix
  • 1/2 cup/125 ml sugar
  • 3 cups/750 ml water, divided
  • 2 slightly beaten egg yolks


  • 3 egg whites
  • 1/2 tsp/2.5 ml Watkins Double-Strength Vanilla
  • 1/4 tsp/1.2 ml cream of tartar
  • 6 tbsp/90 ml sugar

Combine dessert mix, sugar and 1/2 cup/125 ml water in medium saucepan; mix well. Combine egg yolks with remaining water and add to saucepan; mix well. Cook over medium heat, stirring constantly until mixture begins to boil and thicken. Cool slightly and pour into pie shell.

Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar 1 tbsp/15 ml at a time, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake at 350 F/180 C for 12 - 15 minutes of until meringue is golden brown; cool.

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Pina Colada Parfaits

  • Watkins Product - Tapioca Dessert Mix1 recipe Watkins Tapioca Dessert Mix
  • 2 tsp/10 ml Watkins Coconut Extract
  • 3/4 tsp/4 ml Watkins Rum Extract
  • 1/2 tsp/2.5 ml Watkins Double-Strength Vanilla
  • 1 can (8.5 oz/240 g) crushed pineapple, well drained
  • Watkins Double-Strength Vanilla
  • Frozen whipped topping, thawed
  • Toasted coconut

Cook Dessert Mix according to directions on package; add extracts; cool slightly. Stir pineapple into pudding; cool until just warm. Stir vanilla into whipped topping to taste. Layer filling and topping alternately into parfait glasses, ending with whipped topping. Refrigerate until well chilled. Before serving, sprinkle with toasted coconut.

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