arge bowl, combine dry vanilla pudding mixes, 1 1/3 c
Combine vanilla pudding and 3 cups milk. Mix
Make the brownies according to package directions add in the walnuts to the batter.
Bake in a greased 13 x 9-inch baking pan; cool completely.
In a bowl using an electric mixer at low speed beat the chocolate pudding mix with 1 cup half and half cream until smooth; let rest for 5 minutes, then spread on top of the cooled brownies.
Spread the whipped cream or thawed Cool Whip on top of the pudding, then sprinkle with crushed cookies or grated chocolate.
Chill for 2 hours before serving.
Delicious!
Place 8 graham crackers in bottom of 9x13\" baking dish.
Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes.
Gently fold in Cool Whip.
Pour half of vanilla pudding on graham crackers.
Top with another 8 graham crackers.
Pour remaining vanilla pudding over graham crackers.
Top with last 8 graham crackers.
Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes.
Spread over graham crackers.
Let sit overnight in refrigerator to soften the graham crackers.
rust.
Whisk together vanilla pudding mix and 1 3/4
Mix the vanilla pudding mix with 3 cups of milk, then fold in Cool Whip. Line a 13 x 9 pan with graham crackers. Spread 1/2 of the pudding mixture over the crackers. Put another layer of graham crackers and top with remaining pudding. Put a third layer of graham crackers. Mix the chocolate pudding mix with 1 1/2 cups of milk and spread entire chocolate mixture on grahams. Chill 4 to 6 hours.
Mix chocolate pudding with 2 cups milk and pour on cream cheese mixture.
Let cool and set up!
Mix vanilla pudding with 2 cups milk and pour on chocolate pudding.
Let cool and set up! Mix pistachio pudding with 2 cups milk and pour on vanilla pudding.
Let cool and set up!
Top with Cool Whip and nuts! Yummy!
Beat cream cheese and powdered sugar.
Fold in 1 cup of Cool Whip.
Spread this over crust.
Mix pudding, milk and vanilla in mixing bowl.
Beat until thickened.
Spread pudding on top of cream cheese layer.
Spread more Cool Whip on top and sprinkle chopped nuts and crushed Skor bar over all.
Refrigerate.
Mix margarine, flour and pecans and spread in greased 13 x 9-inch pan.
Bake 25 minutes at 350\u00b0.
Mix cream cheese, powdered sugar and 1 cup Cool Whip.
Pour on cooled crust.
Mix chocolate pudding, vanilla pudding and 3 cups cold milk and pour over cream cheese layer.
Top with remainder of Cool Whip and grated Hershey or chocolate sprinkles.
rust.
Prepare the vanilla pudding using 2 cups of the
Cook together the pudding mixes and milk until thick.
Cool until lukewarm or cooler.
Blend the flour, 2 tablespoons sugar, margarine and 1/4 cup pecans as for pastry.
Press into bottom of 9 x 13-inch pan and bake at 350\u00b0 for 15 minutes.
Cool.
Cream 1 cup sugar and cream cheese until smooth.
Blend in a regular size Cool Whip.
Combine flour, butter and nuts, press in bottom of 9 x 13-inch pan, bake at 350\u00b0 for 20 minutes.
Mix cream cheese, 10x sugar and 1 cup Cool Whip together and spread this on the cooled crust.
Mix vanilla pudding and 1 1/2 cups milk together and spread this on cream cheese layer.
Mix chocolate pudding and 1 1/2 cups milk together and spread this on vanilla pudding layer.
Spread 2 cups Cool Whip on top and sprinkle with grated chocolate.
Preheat oven to 350\u00b0.
Cream together flour and butter.
Add chopped nuts.
Press in bottom of 9 x 13-inch pan.
Bake until golden brown.
Remove from oven and cool crust.
Mix together powdered sugar, cream cheese and 1 or 2 teaspoons of milk.
Fold in 1/2 of Cool Whip.
Spread this mixture over crust.
Mix the chocolate pudding and milk; mix until thick.
Spread over cream cheese layer.
Top with rest of Cool Whip.
May garnish with grated chocolate.
Mix butter and flour and pat in 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Let cool.
Mix cream cheese, powdered sugar, vanilla and 1 cup Cool Whip.
Spread on crust.
Mix chocolate pudding and 1 1/4 cups milk.
Spread over cream cheese layer.
Let stand.
Mix butterscotch pudding and 1 1/4 cups milk.
Pour over chocolate layer.
Spread top with Cool Whip and sprinkle with chopped Skor candy bars.
n a medium bowl, combine chocolate pudding mix with 3 cups milk
Mix chocolate pudding as directed on package and layer over last layer (second layer).
Take last container of frozen topping and use as last layer over the chocolate pudding.
Sprinkle top with nuts or graham cracker crumbs.
Crush graham crackers and mix well with melted butter and sugar; press mixture into a 9 x 13-inch pan. Cook chocolate pudding as directed. When pudding comes to a full boil, add 2 candy bars to mixture. Stir until melted; pour into pan. Cool. When completely cooled, put Cool Whip on top of pudding mixture. Put grated candy bar on top.
Lay a single layer of graham crackers in bottom of 13x9 in pan.
Mix together cream cheese, cool whip, and Splenda.
Spread over top of the graham crackers.
Lay another layer of graham crackers over the cream cheese layer.
Using a whisk, mix both boxes of pudding mix with milk for 2 minutes. Let sit until it firms up a little (about 5 min).
Spread the pudding over 2nd layer of graham crackers.
Refrigerate for a couple hours and enjoy!
Use a dollop of cool whip before serving.
Prepare chocolate pudding as directed on package, using 3 cups of milk.
When cooled, spread over cream cheese layer.
In an oblong glass baking dish, line the bottom of the dish with wafers.
Cook pudding and cool slightly.
Pour half of the pudding over the wafers.
Then add a second layer of wafers.
Then add a second layer of wafers and another layer of pudding.
Let pudding set for 1 hour in refrigerator.
Top with Cool Whip. Sprinkle with chopped nuts over the Cool Whip.