n water and instant banana pudding mix.
Chill for 10
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!
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.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
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.
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.
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
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.
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 .
lueberries.
Spoon half of pudding mixture evenly over fruit.
Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
Prepare pudding mix according to package directions; store in refrigerator.
To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
Repeat layers.
Store in the refrigerator.
pread 1 can of the blueberry pie filling over the crust
Cook pudding according to package directions. Cool.
Add Cool Whip to vanilla pudding and mix together.
In a 9 x 12 pan, line the bottom with the graham crackers.
Add a layer of the pudding mixture, then another layer of graham crackers. Continue layers, ending with pudding mixture.
Spread blueberry pie filling on top.
Sprinkle top with crushed graham crackers or shaved chocolate.
Slice the angel food cake into medium slices and place into a large serving bowl.
Mix instant pudding according to directions.
Pour the pudding over the angel food cake.
Next, pour the blueberry pie filling over the pudding and angel food cake.
Last place cool whip over the blueberry.
Refrigerate several hours before serving.
Line bottom of 13 x 9-inch dish or pan with graham crackers. Mix pudding according to directions on box and spread over crackers.
Spread Cool Whip over that and put in refrigerator until pudding sets.
Top with blueberry pie filling.
Cut pound cake into 1/2-inch cubes.
Arrange in a 2-quart bowl.
Prepare pudding mix according to package directions; pour over pound cake.
Spoon blueberry pie filling over the pudding, then spread whipped topping over the blueberry pie filling. Chill.
If you wish, you may top with toasted almonds.
Mix pudding as directions on box.
Mix 1 1/2 cups Cool Whip in pudding; set aside.
Line regular cake pan (13 x 9) with graham crackers.
Pour 1/2 of pudding mix on crackers and spread.
Line another layer of crackers and pour remaining pudding.
Line another layer of crackers.
Spread blueberry pie filling on top. Top with remaining Cool Whip.