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.
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.
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.
br>In a bowl, combine chocolate instant pudding with 3 and 1/4
Crust:
Oven at 375\u00b0F.
Press mixed ingredients onto the bottom of a 13x9 baking pan.
Bake for 15 minutes, let cool completely.
1st Layer:
Mix cream cheese, confectioners sugar, and cool whip.
Pour on cooled crust.
2nd Layer:
Mix chocolate instant pudding, vanilla instant pudding, and milk.
Combine with a mixer until mixture becomes thick.
Pour on top of cream cheese mixture.
Top with Cool whip.
Chill in refrigerator until ready to serve.
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.
Prepare chocolate instant pudding according to directions on box. Place into back of plastic dump truck or plastic sand pail. Sprinkle crushed Oreos over top of pudding. Use gummy worms to place in dirt pudding as if worms are crawling out of the dirt. Yields 10 to 12. Good for birthday parties.
In a bowl whisk together instant pudding mix with the skim milk and vanilla for about 1-1/2 minutes.
Stir in Cool Whip until combined.
Divide into 4 dessert cups/dishes.
Sprinkle with semi-sweet chocolate shavings.
Chill until ready to serve.
Mix flour, butter and nuts.
Press in a 9 x 13-inch baking dish.
Bake at 350\u00b0 for 15 minutes.
Cool.
Blend cream cheese, sugar and Cool Whip.
Spread over crust.
Blend instant pudding and milk.
Spread over last layer.
Then spread the other half of Cool Whip over that and sprinkle with finely ground nuts or grated chocolate bar.
You may substitute any instant pudding.
For lemon, add 2 tablespoons lemon juice with pudding mixture.
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.
Mix cake mix, eggs, oil, water, and chocolate instant pudding. Bake according to directions on box.
Let the cake cool to room temperature. Hand-mix whipped topping, sweetened condensed milk, 2 3oz puddings, marshmallow fluff and red food coloring.
If it needs more liquid add 1 tbsp of regular milk until you reach your preferred frosting consistency. Add the worms and frost the cake.
Drizzle with the gel.
Happy Halloween!
Tip: Omit the worms and add heart confettis for valentine's Day!
Mix the box of pudding with milk as directed on
Combine cake mix and instant pudding mix.
Mix according to instructions on cake mix package.
Add chocolate chips.
Pour into greased and floured Bundt pan and bake at 350\u00b0 for 1 hour.
Let cool 10 minutes. Glaze or dust with powdered sugar.
Bake brownies as directed on box.
Make instant pudding as directed on box.
Break brownies into chunks.
Put 1/2 into 9 x 13-inch pan.
Pour pudding over chunks.
Put rest of brownie chunks over pudding.
Spread Cool Whip over pudding.
Crush candy bars and sprinkle over Cool Whip and then sprinkle nuts over also. Refrigerate.
Mix flour, margarine and 3/4 cup chopped nuts.
Press in 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Let cool.
Mix cream cheese, sugar and 1 cup Cool Whip.
Spread over cooled baked crust.
Mix milk and 2 packages instant pudding; beat for 2 minutes.
Spread over cream cheese mixture.
Top with remaining Cool Whip and sprinkle with remaining chopped nuts.
Bake a box of brownie mix with walnuts according to directions. Cool. Break into small pieces. Make a small package of chocolate instant pudding. Use a glass trifle bowl. Layer chocolate pudding, brownies and a 12 ounce lite Cool Whip| two times. Sprinkle brownie crumbs on top.
Preheat oven to 375.
Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
Mix instant pudding with milk. Spread over cream cheese layer.
Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
Chill overnight.
Mix instant pudding as directed on box and set aside. Crush or break cookies in small pieces and layer in large bowl as follows: cookies, pudding, Cool Whip and mini chips. Repeat layering, ending with Cool Whip on top and sprinkles of mini chips.
Mix cake according to directions on box.
Add dry instant pudding and smashed bananas and mix well.
Pour into 3 greased/floured cake pans.
Bake 30 minutes at 350\u00b0.
Test with toothpick.
Cool 7 minutes; remove from pans and cool completely.
*If using cake mix with pudding already in mix; omit instant pudding, use only 3 eggs and only 1/3 cup oil.