Mix each pudding with 1 1/2 c. milk. Fold 8 oz. of whipped topping into each pudding. In a 9 x 13 pan, layer graham crackers, 1/2 vanilla pudding mixture.
More crackers, 1/2 chocolate pudding mixture. Crackers, remaining vanilla pudding, crackers, and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate 8 hours before serving. Refrigerate any leftovers.
Measure cold milk in large mixing bowl.
Add pudding mix with mixer until thick.
Fold in Cool Whip.
Melt butter in a 9 x 13-inch pan.
Put a layer of graham crackers in bottom of pan. Cover crackers with 1/2 of pudding mix.
Cover pudding with second layer of graham crackers.
Add remaining pudding and cover with a third layer of graham crackers.
Ice with chocolate frosting and chill overnight.
ith granulated sugar.
Bread Pudding:
Heat the milk and
Mix 2 boxes of vanilla pudding with 3 cups of milk; slowly mix until thick.
Add 8 ounces Cool Whip.
Mix in slow.
Mix big box chocolate pudding with 2 1/2 cups of milk.
Mix slow until thick. Layer graham crackers and vanilla pudding, then put chocolate on top.
Mix together pudding, milk
and
sugar.
Add
Cool Whip and mix well.
Spray bottom of
9
x
13-inch
pan
with
Pam. Layer a thin layer of graham
cracker
crumbs.
Then
put
1/2 mixture of pudding on top of crumbs.
Layer more graham crumbs and then add rest of
pudding mixture.
Add chocolate frosting over this (hint: if you microwave the frosting for 60 seconds it will pour perfectly).
Mix pudding with 3 1/2 cups milk.
Add Cool Whip to pudding mix.
Line a 9 x 12-inch pan with a layer of graham crackers.
Put half the mixture over crackers.
Add another layer of crackers. Put the rest of the pudding mixture over the crackers.
Add another layer of crackers.
Frost the top layer with chocolate frosting.
Refrigerate.
Good eating.
Line long dish or 9 x 13-inch pan with whole graham crackers. Mix the instant pudding with the milk.
Stir in Cool Whip.
Spread half of mixture over graham crackers.
Add another layer of graham crackers.
Add rest of pudding and Cool Whip mixture.
Add another layer of graham crackers.
Mix all 3 puddings with milk.
Combine Cool Whip and sour cream with pudding mix.
Layer bottom of 9 x 11-inch pan with graham crackers and pour 1/2 of the pudding mix on top, then add another layer of graham crackers and the remainder of the mix. Add another layer of graham crackers and top with the icing.
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Mix the box of pudding with milk as directed on
Mix flour and margarine together. Press in bottom of pan.
Add pecans and press into the dough. Bake at 350\u00b0 for 20 minutes or so, then let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of dough crust. Mix chocolate instant pudding and spread over cream cheese mixture. Mix French vanilla instant pudding and spread over chocolate. Cover top with Cool Whip and garnish with whatever.
n a bowl, combine chocolate instant pudding with 3 and 1/4
Mix flour, oleo and 1/2 cup nuts; put in 13 x 9-inch cake pan. Bake at 375\u00b0 for 15 minutes; let cool.
Cream the cream cheese with 10x sugar and 1 cup Cool Whip.
Mix and put over second layer.
Mix vanilla instant pudding and chocolate instant pudding with the milk.
Beat 2 minutes.
Pour over second layer.
Spread with Cool Whip over top and sprinkle with nuts.
In a medium mixing bowl, combine chocolate fudge pudding mix with 1 1/4 cups milk. Mix with a wire whisk until well combined and thickened. Pour mixture into pie crust and refrigerate for 15 minutes.
Preheat oven to 350\u00b0.
Put 1/3 cup oil in 9 x 13-inch pan. Tilt pan until oil covers the whole bottom of pan.
Empty contents of cake mix and pudding in the pan over the oil.
Add 1 1/3 cup of water and 2 eggs.
Mix well with fork, making sure you mix the oil as well with it.
Sprinkle chocolate chips over the mixture and blend well.
Scrape sides.
Put in oven for 30 minutes or until done by touch.
Place crushed cookies in the bottom of a 9 x 13-inch pan. (Save a few crumbs for topping.) Mix cream cheese, powdered sugar and whipped topping. Place on top of cookies. Mix vanilla pudding, chocolate pudding and milk. Pour on top of cream cheese mixture. Top with whipped topping and cookie crumbs.
Combine dry cake mix and dry chocolate instant pudding mix together.
Mix sour cream, oil, sugar, eggs and milk together. Fold in dry mix.
Add chocolate chips.
Bake at 350\u00b0 for 1 hour in a greased and floured Bundt cake pan.
Mix as for pie crust flour, ground nuts and oleo.
Pat in 9 x 13-inch glass dish.
Bake at 350\u00b0 for 20 minutes; cool in refrigerator.
Cream the cream cheese with sugar, then fold in Cool Whip.
Add this on top nut crust.
Make chocolate instant pudding; add on top and refrigerate.
Make vanilla pudding; add on top of chocolate pudding, then add Cool Whip and chopped nuts on top.
Cool and serve.
Mix flour with baking soda.
Combine butter, sugars, pudding mix, and vanilla in a large mixing bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture, then stir in chips and nuts.
(Batter will be stiff)
Whisk together pudding mix and milk for 2 minutes. Cover and chill 5 minutes. Stir together cream cheese and topping, blending well. Place 1 cup cookies on bottom of an 8-cup bowl. Spread 1/2 of cream cheese mixture over cookies; sprinkle with 1/2 of the pecans. Spread pudding evenly over top. Spread remaining cream cheese over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.