Add cold milk to pudding & mix with an electric mixer.
Divide mixture in half, into two separate bowls.
Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
Sprinkle with graham cracker crumbs.
Chill 24 hours.
make up 1 box of cheesecake pudding mix with milk.
When
Whisk milk and pudding mix together and let sit for 5 minutes.
Whisk in water, let sit for 1 minute.
Add pumpkin and pumpkin pie spice
Refrigerate for a couple hours or you can just eat it right after.
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Add the dry pudding mix. Beat until well combined
ress into pan.
Combine pudding mix and 2 cups milk
Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese,
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
.in large bowl combine condenced milk,water (or milk) add pudding mix & beat well until well blended,chill for 5-10 minute or until pudding begins to set,.
fold in whipping cream & vanilla.spoon a layer of pudding into bowl follow with layers of wafers and sliced bananas.repeat layering ending with pudding mixture on top .lay some wafers on top & chill.
Spoon half of the pie filling into crust.
In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
Fold in whipped topping.
Spoon mixture over pie filling in crust.
Refrigerate three hours or until set.
Top with remaining pie filling.
You can sprinkle with some shaved chocolate for a nice effect.
Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.
Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
Pour milk/protein mixture and pudding mixture till mixed throughly.
Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.
Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving.
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Sprinkle the pudding into the Jello/raspberry mixture
Gradually beat in milk and pudding mix until smooth. Allow mixture
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).
Gently spread 1/2 cup of pie filling in crust.
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in whipped topping. Spread over pie filling in crust. Refrigerate at least 3 hours or until set.
Spoon remaining pie filling on top. Garnish as desired. Store in refrigerator.
up sucralose sweetener, coffee creamer, pudding mix, and vanilla extract together
Put the cream cheese in a bowl and beat with mixer.
Mix the prepared pudding in the cream cheese and mix well.
I pour these in a bowl but you can put them in individual dessert cups or in a graham cracker crust.
When serving put the pie fill on the top.
Mix together milk and pudding with an electric mixer until no lumps exist.
Beat in liquor.
Gently fold in cool whip.
Spoon into 2 ounce cups, cover with lids and freeze.
Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.
Put the berries in a pie plate.
Make the jello per the package and then add the dry pudding into the jello. Pour this over the berries.
Chilluntil firm.