Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
You will need a 9 X 13 pan.
Tear angel food cake into bite size pieces, place on the bottom of the pan.
Drain juice from strawberrys and save in bowl.
Cook pudding according to direction using juice from strawberries instead of water. Thicken and let cool.
Add strawberrys to pudding.
Spoon over cake pieces, smashing down to pudding covers cake pieces.
Chill in refrigerator for about 3 hours or overnight.
Beat dream ship and put over top shortly before serving.
Cover bottom of 13 x 9-inch cooking dish with graham crackers. Put chocolate pudding on top of graham crackers.
Slice bananas, then next layer of graham crackers, the pudding (vanilla), then crushed graham crackers on top.
Chill for 1 hour, ready to serve.
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
edium bowl. Add dry chocolate pudding mix. Beat with wire whisk
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
Mix together vanilla pudding mix and milk.
Fold
beat cream cheese and dry pudding mix with electric mixer on
Mix together butter, flour, brown sugar, salt and 1/2 cup nuts.
Press into a 9x13 pan.
Bake 350 for 12 minutes and cool.
Cream cheese sugar and remaining nuts.
Mix together and spread on cooled crust.
Slice bananas as over cheese mixture.
Whisk pudding into cold water in a medium saucepan.
Mix well and boil exactly 1 minute at a full boil.
Let cool slightly.
Pour over bananas.
Refrigerate til cool and top with cool whip to serve.
eat in the eggnog, milk, pudding mixes, rum extract and nutmeg
Mix the vanilla pudding mix with 1/4 cup of milk and the sugar until fully blended. Meanwhile, heat the rest of the milk and the coconut milk in a pan and bring to a boil. Stir in the pudding mixture, bring to a boil again, then lower the heat and simmer for 1 min, stirring constantly, until the mixture is thick.
Toast the coconut in a dry frying pan. Pour the pudding into dessert glass dishes and decorate with the mango slices and coconut.
br>Chill.
Prepare chocolate pudding; mix as directed on package
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
ool crust.
Prepare Vanilla Pudding using only 1-3/4
Cool.
Grease 2-quart pudding mold. Line bottom with parchment
Mix the first three ingredients together.
Press into a 9x13 pan.
Bake at 325 F for 20-25 minutes. Cool.
Beat cream cheese and icing sugar together.
Mix in 2 cups of Cool Whip.
Spread over crust.
Mix chocolate, vanilla pudding and milk together.
Spread over cream cheese.
Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
Grate chocolate over top if desired.
Refrigerate for 2 hours before serving.
Drain pineapple, reserve juice.
Add water to juice to make 2 cups liquid.
Combine pudding mix, gelatin and measured liquid in medium saucepan.
Cook, stirring, over medium heat until mixture comes to full boil.
Pour into a bowl; chill until thickened.
Fold thawed topping into pudding mixture.
Meanwhile, combine cookie crumbs and melted butter.
Press into 9-inch square baking pan.
Bake in 375 degrees oven 8 minutes; cool.
Pour pudding mixture into cooled crust.
Top with pineapple.
Chill about 2 hours until firm.
ome to fit).
Prepare pudding as directed on the box
Mix pudding and milk together and let set. Place cake on a cake dish.
Spread pudding on cake, top with berries cut side down or slice and arrange in a spiral over pudding.
Mix preserves and liqueur together. Heat in micro if need be( I didn`t have to) to make a thin spreading consistency. Spread over berries. Chill to set. Serve and enjoy!
Add pineapple juice and boiling water to Jello.
Mix milk with pudding and whip until thick.
Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
Add Cool Whip and oranges on top.