Pour milk into medium bowl.
Add pie filling mix.
Beat with wire whisk 2 min until well blended.
Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
Gently stir in cool whip into remaining pudding.
Spoon over pie.
Refridgerate for 3 hours.
Top with cool whip before serving.
Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust.
Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hours or until set.
Mix pudding with milk in one bowl.
Mix sour cream and Cool Whip together with pudding.
Put vanilla wafers in bottom of loaf pan, then mixture of pudding, sour cream and Cool Whip, then bananas.
Probably will make 2 to 3 layers, depending on size of pan.
Make French vanilla pudding according to directions.
Mix together the cream cheese, soft margarine, powdered sugar and Cool Whip. Blend with pudding.
Spread half of the cookies in a 9 x 13-inch pan. Spread pudding on top and top with remaining crumbs. Refrigerate.
Prepare and cook cake mix as directed on the box.
It should be cooked in three 8-inch round pans.
Combine cool whip and vanilla pudding and mix well.
Fold in pineapple.
After cake cools, ice cake with cool whip icing.
Make sure it is between each layer and around the sides.
Store in the refrigerator.
Stir Cool Whip and instant pudding (as it comes from the package), drained pineapple, cottage cheese and nuts. Cool. Serve.
Delicious.
Cook cake mix and leave in pan. Heat milk and sugar in microwave; punch holes in warm cake and pour milk over cake. Let cool and top with Cool whip, then with coconut.
ix 1/2 of the cool whip topping with food coloring in another
Pour milk into bowl and add pudding and sugar.
Beat with wire whisk 2 minutes.
Gently stir in Cool Whip.
Spread on cake at once.
Let Cool Whip thaw for about 1 hour.
Mix in pudding mix using a mixer until well blended.
Mix milk and pudding until smooth. Beat. Fold in half container of Cool Whip. Line dish with wafers. Pour a layer of pudding, bananas and wafers, ending with pudding on top. Top with remaining Cool Whip. Sprinkle with wafer crumbs, if desired.
Mix vanilla pudding, 1/2 of the Cool Whip and all of the sour cream together until smooth.
In a large, flat bowl or baking pan, place a layer of bananas, then a layer of wafers.
Pour pudding mixture over bananas and wafers.
Repeat until all the bananas, wafers and Cool Whip are used up.
Top with remaining Cool Whip. Sprinkle with pecan pieces, if desired.
Crust: Combine first three ingredients (graham, sugar and marg).
Press firmly into bottom of 13x9 pan.
Chill 15 minutes.
1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
Fold in 1 1/2 c. Cool Whip (1/2 a container).
Spread over crust.
2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
Spread over cream cheese layer.
Chill hours or overnight.
3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.
Cut cake into small 1-inch pieces; cover bottom of 4-quart bowl with cake.
Prepare pudding as directed on box.
Cover cake in bowl with chocolate pudding.
Cover pudding with Cool Whip. Cover with vanilla pudding, then Cool Whip.
Place a teaspoon of chocolate pudding to garnish the center of top layer of Cool Whip. Enjoy!
Mix pudding, milk, condensed milk, vanilla flavoring and about 1/4 of Cool Whip together with a whisk. In a 2 qt. dish layer vanilla wafers, sliced bananas, and pudding. Put in the refrigerator and let chill. Top with extra Cool Whip and for an extra look sprinkle with crushed vanilla wafers.
Butter a 9 x 13-inch pan and line with graham crackers.
Make pudding using 3 cups of milk.
Mix Cool Whip in with pudding after you have mixed the pudding with milk.
Pour half over graham crackers, layer with more graham crackers, then the rest of the pudding.
Top with another layer of graham crackers.
Top with Chocolate Icing made as follows.
Cut oleo into flour like pie dough.
Press into 7 x 11-inch baking dish and bake at 350\u00b0 for 15 minutes.
Cream together cream cheese and powdered sugar.
Add 1 cup of Cool Whip.
Spread on crust.
Then spread drained pineapple on top of cheese mixture. Beat until thick the instant pudding and milk.
Spread over pineapple.
Cover with Cool Whip. Sprinkle with nuts and refrigerate.
Heat strawberries with gelatin to dissolve.
Set aside to cool. Mix milk with pudding.
Line pan with wafers.
Over wafers, spread on vanilla pudding, then strawberry mixture, then sour cream and then Cool Whip.
Refrigerate until set.
Cream together cream cheese, butter and powdered sugar.
Stir in the Cool Whip.
Make pudding with milk as directed on package. It does not have to set.
Mix with Cool Whip mixture.
Pour 2 1/2 cups milk into large bowl. Add 2 packages Jell-O instant chocolate pudding. Beat with a wire whisk until well blended. Mix in 1 tub of Cool Whip (thawed). Layer brownies cubes, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub of Cool Whip in large glass bowl. Refrigerate 1 hour. Makes 16 servings.