Cook cake, using directions on box.
Bring pineapple and sugar to boil.
Poke holes in cake and pour pineapple over cake.
Cool cake and follow with pudding mix.
Top with Cool Whip.
Combine all fruit in bowl.
In separate bowl, mix milk (or yogurt) with pudding.
Layer in casserole dish, beginning with fruit and ending with pudding.
Top with Cool Whip.
Mix dry cake mix with pudding in a large bowl and form a well in the center.
Mix sour cream, water, oil and eggs.
Pour into the well and combine both mixtures, beating well.
Stir in chocolate morsels.
Pour in a greased and floured funnel cake pan.
Bake 55 to 60 minutes at 350\u00b0.
Combine fruit in bowl.
In separate bowl, mix yogurt with pudding.
Combine this with fruit on serving dish.
Top with whipped topping.
You can garnish with kiwi fruit.
Prepare a cookie sheet with parchment paper or line with foil and spray with non
large bowl. Beat with mixer on medium speed 3
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
peed with an electric mixer 2 minutes.
Beat dry pudding mix
In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
Add 1 cup whipped topping.
In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
Drizzle with topping.
Repeat layers, ending with pudding.
Top with remaining 1/2 cup of whipped topping.
Sprinkle with 3 crushed cookies, if desired.
Prepare all 3 boxes of pudding mix in same bowl as
00b0F. Line two oven trays with parchment paper.
Arrange apples
In large bowl, combine milk and water.
Add pudding mix.
Beat well until blended.
Fold in whipping cream.
Spoon 1 cup pudding mixture into 2 1/2-quart round glass bowl.
Top with 1/3 each of the vanilla wafers, bananas and pudding.
Repeat layers twice, ending with pudding mixture.
Chill thoroughly.
Garnish, if desired.
ound cake pans. Pierce cakes with large fork at 1/2
00b0F. Line a baking sheet with foil. Draw 6 - 2 1
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
ow, and stir in flour with wooden spoon. Stir vigorously over
Place cookies in plastic bag and crush finely with rolling pin. Pour 3/4 of cookies in bottom of rectangular pan.
Mix milk with pudding; set aside.
Mix butter, sugar, Cool Whip and cream cheese until smooth.
Stir in pudding until well blended.
Pour over cookie crumbs.
Sprinkle remaining cookie crumbs on top.
Chill. Best if eaten same day.
(More cookies can be used, if desired.)
For the crust:
Mix cookie crumbs with melted butter; press in bottom
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
o 350 degrees. Line cookie sheets with parchment paper.
For cookies