n a large bowl, combine cake mix, oil, eggs, and white
In a buttered 9\" x 13\" pan break angelfood cake into chunks and spread evenly over the bottom.
In a medium bowl, whisk together pudding mix and milk and pour over cake.
Spread Cool Whip on top of cake-pudding mixture.
Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
Cover cake with plastic wrap and refrigerate at least 3 hours before serving.
br>Cool completely.
Crumble cake.
Place half of crumbled
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).
ake cake mix according to package directions. Cool completely.
Prepare pudding
Make cake according to directions.
Make pudding according to directions, using 3 cups milk.
When cake is cooled, cut into small pieces and pour Kahlua over it.
Refrigerate and allow cake and pudding to set overnight.
To serve, layer in order the cake, pudding, cream, crushed candy bars and nuts in a glass bowl, making as many layers as desired.
I usually make three layers.
Bake yellow cake as directed on box and cool.
Mix vanilla pudding with 3 cups milk.
Begin layering.
Cut cake in half, crumble one half in punch bowl, add 1/2 pudding mixture to the top of crumbled cake, add 1/2 can pie filling, add 1/2 can crushed pineapple, add 1/2 tub Cool Whip and add 1/2 package pecans.
Then begin another layer with the other 1/2 of the ingredients:
cake, pudding, pie filling, pineapple, Cool Whip and pecans.
rom turning brown.
Make cake; cool and crumble 1/2
Bake cake according to 9 x 13-inch directions.
Mix instant pudding as directed.
Add 1 container Cool Whip to pudding. Crumble 1/3 of cake in punch bowl.
Combine strawberries, bananas and crushed pineapple.
Add layer pudding, then fruit.
Layer twice more with cake, pudding and fruit.
Top with Cool Whip, sealing edges.
Refrigerate several hours.
Layer on bottom of a big deep dish or bowl first the angel food cake, pudding, Cool Whip and then fruit (strawberries). Repeat angel food cake, pudding, Cool Whip and then fruit (blueberries). Last layer whatever is left of angel food cake, pudding and Cool Whip, then fruit (raspberries).
Line deep dish bottom and sides with slices of pound cake. Combine Eagle Brand milk, instant vanilla pudding mix and cold water.
Chill at least 5 minutes.
Whip cream and fold in strawberries and bananas, then fold into pudding, milk and water chilled mixture.
Pour into dish lined with pound cake.
Garnish with fresh strawberries and chill until very cold and set.
Bake cake on large cookie sheet.
Mix pudding, milk and cream cheese together.
Put drained pineapple on cake, pudding on pineapple and Cool Whip on pudding.
Top with coconut and cherries.
Do not use a cake tester, toothpick, or skewer to
Bake cake mix as directed.
Fix pudding as directed.
When cake has cooled, slice in pieces.
Layer in big container cake, pudding, pie filling until you stop with pie filling.
Keep in refrigerator.
Mix water and Eagle Brand milk.
Add instant pudding and chill for 5 minutes.
Fold in Cool Whip.
Break cake into pieces.
Layer cake, pudding and strawberries in a large bowl, ending with pudding.
Decorate with strawberries.
Pudding mix may also be used with vanilla wafers and bananas for banana pudding.
Make yellow cake according to directions on box
Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish.
In a bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in whipped topping.
Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies.
Layer with remaining cake, pudding mixture and cookies (dish will be full).
Refrigerate until serving.
Mix and bake the cake mix in a 9 x 13-inch pan. Cut in squares and layer as follows:
cake, pudding, blueberry pie filling, cake, pudding, cherry pie filling, cake, pudding and sprinkle pineapple over the pudding.
Top with Cool Whip and cool for 2 hours.
Bake cake as directed on box.
Cool and cut in bite size pieces.
Layer in punch bowl: cake, pudding, peanut butter cup, Cool Whip, cake, pudding, peanut butter cup and Cool Whip.
Heat strawberries, sugar and Jell-O just enough to dissolve Jell-O; stirring constantly.
Let cool.
Mix pudding with milk as stated on package.
Add sour cream to pudding.
Fold in 3/4 of Cool Whip.
Layer cake, pudding mix and strawberries in a large dish, repeating until all is used.
Top with remaining Cool Whip. Refrigerate for several hours.