n water and instant banana pudding mix.
Chill for 10
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Thinly slice angel food cake.
Place on the bottom of a 9 x 13-inch pan.
Place blueberry pie filling over cake.
Beat instant pudding with 3/4 cup milk.
Add and fold in sour cream and Cool Whip.
Mix until smooth.
Place cream mixture over blueberries and refrigerate.
Always a hit!
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Prepare pudding by package directions.
Cool, then chill. Fold in the chilled rice, spices, whipped cream and orange rind. Spoon alternating layers of rice pudding and filling into parfait glasses.
Chill.
Makes 6 servings.
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Crush graham crackers.
Melt butter; add to graham crackers and mix.
Add sugar to butter and graham crackers and mix.
Pack into 9 x 15-inch pan.
Beat 2 eggs; add 1/2 cup sugar and 1 large package cream cheese.
Mix.
Pour over 1st mixture (crust).
Bake at 350\u00b0 for 15 minutes.
When cool, spread with blueberry pie mix, cooked and cooled.
Cut in squares and serve with whipped cream.
Mix pudding and milk.
Cook until thickened.
Spread over crust.
Cook blueberries, sugar and flour until thickened.
Cool and spread over pudding.
Cover with whipping cream and vanilla. Chill and serve.
Mix the first 3 ingredients together; let stand 5 to 10 minutes.
Fold in the Cool Whip.
Layer pudding, cubed pound cake, peaches and blueberries.
Chill until time to serve.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Line pie plate with vanilla wafers; top with bananas and blueberries in large mixer bowl.
Beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
On low speed, beat in water and pudding mix until smooth.
Chill 10 minutes.
Fold in whipped cream.
Pour into prepared pie plate. Chill.
Garnish as desired.
Refrigerate leftovers.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Line pie plate with vanilla wafers. Top with bananas and blueberries. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes. Fold in whipped topping. Pour into prepared pie plate. Chill. Garnish with blueberries and banana slice, if desired. Refrigerate leftovers.
For the pudding: lightly grease a 500ml ring
he cake).
Prepare the pudding mix as directed with the
Make vanilla pudding according to directions. Tear angel food cake into small pieces. Alternate layers in large bowl: pudding/cake/blueberry/Cool Whip. End up with Cool Whip on top. Decorate with fresh blueberries if desired.
Combine 1 package of pudding mix, 1/4 cup milk, cinnamon and pureed blueberries in a saucepan.
Cook and stir until mixture comes to a full boil.
Pour into crust and chill.
Prepare remaining pudding as for pie (directions are on the box).
Add 1 tsp lemon rind, cover with plastic wrap, and chill for 1 hour.
Fold in 1 cup of Cool Whip and spoon over blueberry layer.
Combine remaining Cool Whip and lemon rind; spoon over filling.
Chill three hours.
Blueberry and White Chocolate Whipped Cream:<
Line a 9 x 12-inch pan with whole graham crackers.
Prepare pudding mix as directed on package. Let stand 5 minutes and blend in whipped topping.
Spread half the pudding mixture over the crackers.
Add sliced bananas over pudding.
Add another layer of graham crackers.
Spread blueberry pie filling on crackers. Spread rest of pudding mixture over blueberry pie filling.
Chill 3 hours .
Bread Pudding Directions.
In medium saucepan,