Dry Mix.
In a large bowl
br>Stir boiling water into dry gelatin mix in a medium bowl
mix dry pudding mix with crushed pineapple.
whip in cool whip lite.
pour into baked pie shell.
refrigerate until set.
Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
Lower heat and boil 3 minutes more, stirring constantly.
Remove from heat and stir in vanilla extract and nuts.
Beat while hot and until it turns dull.
Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.
To make the pudding mix: Place 1 cup of rice
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.
Pour milk into a large mixing bowl.
Add dry pudding mix.
Beat with wire whisk for 2 minutes.
Spoon half of pudding mix into crust.
Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
Spoon over pudding layer in the crust.
Top with the remaining Cool Whip.
Refrigerate at least 3 hours.
Store in refrigerator.
In a medium bowl, combine dry pudding mix and dry milk powder.
Add water.
Mix well using a wire whisk; blend in yogurt.
Reserve 6 raspberries for garnish.
Gently fold in peaches and remaining raspberries.
Evenly spoon mixture into 6 dessert dishes.
Top each with 1 tablespoon Cool Whip Lite and 1 reserved raspberry.
Cover and refrigerate for at least 30 minutes.
In a medium bowl, stir cream cheese until soft.
Add dry pudding mix, dry milk, and water.
Mix well with a whisk or electric mixer.
Stir in lemon juice, Splenda, and vanilla.
Spoon evenly into 6 small dishes.
Refrigerate for at least 1 hour.
To Serve:
Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs.
Add Cool Whip.
2.5 pts each.
*You could pour this into a RF Graham cracker crust, just don't forget to add the points!
ell-O Sugar Free Instant Pudding (Not Cooked), 4-serving package
Empty pudding mix into 1-quart glass measure.
Add 1/2 cup milk and stir until all mix is moistened and blended.
Add 1 1/2 cups more milk and blend well.
Microwave at High 6 to 8 minutes, stirring thoroughly every 3 minutes.
Pour into 4 or 5 serving dishes or prepared pie crust. Cover top of pudding with wax paper or plastic wrap to prevent \"skin\" from forming on top.
Chill and serve.
Makes 4 to 5 servings.
racker crumbs and melted butter. Mix together until the crumbs are
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
Empty pudding mix into 1/2 pint jelly
In a medium bowl, combine dry pudding mix and dry milk powder.
Add diet root beer.
Mix well using a wire whisk.
Blend in 1/4 cup Cool Whip Lite.
Evenly spoon mixture into 4 dessert dishes.
Top each with 1 tablespoon Cool Whip Lite.
Refrigerate for at least 15 minutes.
Combine fruit, 1 tablespoon pudding mix, brown sugar and fruit syrup. Put in ungreased 1 1/2-quart round casserole or 8-inch square baking pan.
Set aside.
Blend dry pudding mix and sugar in medium pan. Stir in evaporated milk and butter.
Cook and stir over medium heat until mixture comes to a full boil. Lower heat and boil gently for 3 minutes, stirring constantly.
Remove from heat and stir in vanilla. Beat immediately while pudding is very hot until it becomes somewhat dull.
Pour into greased loaf pan (9 x 5 x 3-inch) or drop by tablespoon on waxed paper. Cool until set.
Spray crock pot bowl with non-stick spray.
In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
Stir in chocolate chips.
Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
Center should be just set.
Finished cake will be very moist.
A toothpick inserted near center should come out with moist crumbs when done.
ENJOY!
Mix dry pudding mix in a bowl with cinnamon, nutmeg, cloves, and ginger until well blended. Whisk in milk, stirring 2 minutes, or until no lumps remain.
Pour pudding into serving dishes and refrigerate 2 hours, or until set.
Pour the half and half in a medium-size bowl.
Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
Gently stir in the Cool Whip topping.
Spread on cake at once.
Store any left over cake in refrigerator.
**NOTE** the frosting on the cake is best eaten the same day.