ound cake pans. Pierce cakes with large fork at 1/2
To make the pudding mix: Place 1 cup of rice
ow, and stir in flour with wooden spoon. Stir vigorously over
Press first three ingredients into a 13\" x 9\" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
Cover and refrigerate for one hour. Slice into 2\" x 2\" pieces.
Store refrigerated for up to five days.
Chop cookies finely.
Mix with melted butter in a bowl.
Press into glass 9 x 11-inch baking dish, reserving 1/2 cup for topping. Beat cream cheese, confectioners sugar and 2 cups whipped topping in mixer bowl until smooth. Spread mixture over cookie crust. Prepare pudding mix using package directions.
Pour over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved cookie crumbs. Chill for 2 hours before serving.
Heat oven to 400\u00b0.
Combine all ingredients, mixing thoroughly.
Shape into balls.
Place about 2-inches apart on greased cookie sheets and flatten by pressing down with fork or bottom of a glass.
Bake.
Mix flour with baking soda. Combine margarine, sugars, vanilla and pudding mix; beat until smooth and creamy. Beat in eggs.
Gradually add flour mixture; then stir in chocolate chips and nuts (if using).
Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees F. for 10 minutes.
Mix the first 2 ingredients for 2 minutes on medium speed or until thick.
Add the Cool Whip. Mix until well blended.
Add the marshmallows.
Layer in bowl as follows:
layer of pudding mix, layer of vanilla wafers, layer of bananas.
Repeat until all pudding mixture is gone.
It's good to start with pudding mix and end with it on top. Sprinkle top with vanilla wafer crumbs.
Mix cream cheese with mixer until soft and smooth.
Add condensed milk then add vanilla pudding mix that has been prepared as directed on the box.
Layer: Vanilla Wafers, bananas, pudding mix- Repeat layers , end with pudding mix.
Let it set in the refrigerater until chilled.
Top with Cool Whip.
Use large oblong dish.
Mix Eagle Brand and milk well in large bowl.
Add pudding mix and beat until blended well.
Chill few minutes and stir in sour cream and Cool Whip.
Line glass bowl with wafers and bananas. Add some chocolate syrup and then some pudding mix.
Repeat layering, ending with pudding mix.
Drizzle syrup over top and swirl with knife.
Chill 2 to 3 hours before serving.
Sprinkle nuts on top.
Mix 3 cups milk with pudding mix; stir until it thickens. Mix in Eagle Brand milk with beater; add Cool Whip and vanilla. In a separate container, make a layer of bananas, then a layer of wafers. Pour part of mix over to cover. Make another layer of bananas and wafers and pour remaining mix to cover. Sprinkle crumbs in wafer box over the top.
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.
Dry Mix.
In a large bowl or plastic container with a lid
Soften ice cream and mix together with pudding mix and milk.
Melt butter.
Mix with crushed Ritz crackers and press into a 9x11\" pan as a crust(just on bottom).
Pour pudding mixture on top of crust.
Spread cool whip on top of that.
Refrigerate.
Prepare pudding by directions.
Crumble vanilla wafers into fine crumbs.
Add sweetened condensed milk to pudding mix using a large bowl.
Place a thin layer of crumbs on bottom; cover crumbs with pudding mix.
Place layer of bananas on top.
Cover with Cool Whip.
Continue alternating layers until ingredients are all used. Refrigerate overnight.
In large bowl, cream butter with pudding mix and cinnamon until fluffy.
Add eggs, one at a time, beating after each.
In separate bowl, combine milk, pineapple with juice, raisins and vanilla.
By hand, blend milk mix to creamed mix (will look curdled).
Fold in bread.
Pour into ungreased 2-quart casserole.
Place in pan of water; bake at 325\u00b0 for 1 hour and 15 minutes.
(An 8 x 8-inch pan, bake 1 hour.)
In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
This includes the juices from the cans.
Mix well until pudding is dissolved.
Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
Chill.
Empty pudding mix into 1/2 pint jelly
Layer cookies on bottom; add slice bananas.
Mix milk with pudding mix and fold in the condensed milk with the Cool Whip. Layer this on top of banana and repeat layers.
Chill for several hours or overnight before serving.
Place pudding mix in bottom of large bowl to cover and add layer of vanilla wafers and sliced bananas.
Continue alternating layers: pudding, wafers and bananas; ending with pudding mix as top layer.
Place in refrigerator for 6 hours before serving.