Crumble angel food cake up in a large square pan or glass baking dish.
Drain 1/2 of
pineapple juice off, then pour over cake.
Next, mix sugar-free jello pudding mix with 3 cups of milk and pour over cake.
Slice bananas and put on next.
Then Cool Whip.
I usually put a few cherries on top of Cool Whip just for looks.
Prepare the yellow cake mix as directed for a 9
12 inch sheet pan with parchment paper. In a
s directed.
Let the cake cool COMPLETELY.
In the
Mix pudding mix by directions on box.
Let completely cool. Slice cake in thin slices and lay flat in 9 x 13-inch dish.
Pour 1/2 pudding mix over cake.
Top with half of Cool Whip.
Add another layer of cake, then pudding, then rest of Cool Whip.
Top with package of coconut.
Chill before serving.
Line bottom of 9 x 13-inch pan with graham crackers.
Mix 2 packages jello pudding mix with 3 1/2 cups milk.
Fold in Cool Whip.
Spread 1/2 jello mixture over graham crackers.
Top with another layer graham crackers and spread other half of jello pudding mixture over that.
Cool in refrigerator at least 2 hours. Do not cover pan with Saran Wrap or waxed paper.
Spread frosting over top and refrigerate.
Should be made at least 24 hours ahead of time.
To make the pudding mix: Place 1 cup of rice
Press first three ingredients into a 13\" x 9\" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
Cover and refrigerate for one hour. Slice into 2\" x 2\" pieces.
Store refrigerated for up to five days.
Beat eggs.
Add jello mix, sugar and oil.
Mix well.
Add pudding mix, vanilla and milk.
Beat for 3 minutes with electric mixer.
Add rest of ingredients.
Pour into one large greased loaf pan.
(or two smaller).
Cook at 325 degrees for 1 hour.
Optional Glaze: Blend 1 cup confectioners sugar with 2 tablespoons milk and drizzle over the top.
b>cake mix as directed on box, using a 13x9 pan.
Remove cake
Bake angel food cake according to directions.
After cake has cooled, prepare pudding mix according to directions.
Alternate one layer of cake chunks, fresh sliced strawberries (already sweetened), pudding mix and crushed pineapple.
Top with Cool Whip and decorate with whole strawberries.
Put jello, pudding mix and water in a pot.
Cook until mixture thickens.
Stir often or it will scorch.
Pour into a bowl and add Dream Whip.
Mix together.
Add strawberries.
Refrigerate until set.
Can use other combinations of fruit and jello.
Works well in a mold.
Mix cake mix with 1 package of pudding, oil, walnuts, eggs and club soda. Bake at 350\u00b0 for 35 to 40 minutes in a 9 X 13 pan. After cake cools, dissolve remaining pudding mix in cold milk. Add cool whip and beat until thick. Spread on cooled cake and refrigerate to let frosting set. Serve chilled.
Preheat oven to 350\u00b0F.
Thoroughly grease a bundt pan.
Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
Mix dry cake mix with dry pudding mix and spices.
Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
Pour into bundt pan.
Bake 45-50 minutes or until sides separate from pan.
Cool for 10 minutes and invert onto cake platter.
till going add margarine, water, pudding mix and blend well about 1
Spray crock pot with cooking spray.
Whisk skim milk with dry pudding mix in crock pot until dissolved.
In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended.
Very gently pour cake mixture over pudding mixture. DO NOT MIX!
Cover and cook on HIGH for 2 1/2 hours.
Serve hot.
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
Mix pudding mix and skim milk with vanilla extract.
Layer casserole dish with vanilla wafers, bananas and pudding mix.
Make two layers.
Cover with vanilla wafers and add Cool Whip topping.
Blend pudding mix with corn syrup. Gradually add milk and eggs, stirring to blend, then add pecans. Pour into pie shell. Bake at 350\u00b0 until top is firm and begins to crack. Cool.
Bake cake in 2 layers.
Make pudding per package directions. In glass punch bowl or truffle bowl, layer as follows:
1 cake layer, 1/2 pudding mix, 1/2 of each of the fruits, 1/2 of the whipped cream, 2nd cake layer, remaining pudding, remaining fruits, remaining whipped cream and top with crushed nuts.
Keep refrigerated until ready to serve.