Mix as usual. This makes about 12 cupcakes.
Melt chocolate in top of double boiler.
Add evaporated milk and stir for 2 to 3 minutes, then add vanilla and sweetener. Spread on small foil pan or plate.
Chill.
Cut into 8 small pieces.
Form into egg shaped ball and roll lightly in pudding powder or nuts.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
Remove from heat and stir in coconut and pecans.
Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
NOTE: If you would like to make this with \"real\" sugar, sub in 2 cans \"commercial sweetened condensed milk and 1/2 cup \"regular\" brown sugar.
he cake).
Prepare the pudding mix as directed with the
br>Place a tablespoon of pudding into freezer-pop molds. Place
In a mixing bowl combine pudding mix and milk and mix well.
Fold in 2 cups of the cool whip and mix.
Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
Prepare pudding according to directions on box, using skim milk.
Blend in entire container of Cool Whip.
In container of your choice (needs to be deep), begin layering pudding mixture and graham crackers alternately.
(For best results, start with a layer of graham crackers on bottom.) Continue layers, leaving room for a layer of frosting on top.
Mix pudding, gelatin and water in saucepan; stir over medium heat until mixture comes to a full boil.
Remove from heat.
Cool in refrigerator until slightly thickened.
Arrange strawberries in pie shell.
Pour mixture over berries. Chill until set.
Serve with whipped topping.
Garnish with strawberries.
This recipe is scrumptious.
nd soft.
Add dry pudding mix, dry milk powder, and
Bread Pudding Directions.
In medium saucepan,
Pour pineapple and juice into bowl.
Add the mix.
With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes.
Fold in whipped topping and nuts; spoon into dessert dishes.
Pudding will be softset and ready to eat in 5 minutes.
Store in refrigerator.
Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
In large mixing bowl, combine pudding and milk.
Beat 2 minutes with electric mixer.
Fold in Cool Whip.
Spoon 2/3 cup into serving dish.
Chill.
Makes 8 servings.
Two-thirds cup equals 1 starch and 1 fat.
Tear angel food cake into pieces.
Make vanilla (diet) pudding according to recipe.
Layer in a cake pan with sliced bananas and strawberries.
Top with topping and garnish with strawberries or sprinkle diet jello on top.
Makes 12 servings.
Calories 219, fat 6.2 grams and fat 25%.
Exchanges 2 starches and 1 fruit.
f cold milk over the pudding; DO NOT STIR!
Bake
Combine all ingredients.
Mix well.
Drop by teaspoon onto ungreased cookie sheet.
Press with fork.
They will not rise, so can be close together.
Bake at 350\u00b0 for 8 minutes.
Do not overcook.
This recipe can easily be doubled.
Beat eggs and Equal together.
Add Coffee Rich, canned milk and instant pudding.
Mix well.
Pour in ice cream can and finish filling with milk.
You can add fruit of your choice.