In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended.
Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
Make 2 layer chocolate cake according to box directions, then cut into pieces.
Make instant chocolate pudding according to directions on box.
In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip.
Layer again.
End with Cool Whip and sprinkle with brickles for decoration.
Easy to make! Delicious!!
Cook chocolate pudding as directions on the package in a big enough pan so the cake mix will fit in after. Take pudding off stove and mix in chocolate cake mix as is.
Mix with pudding, it will be thick.
Almost like a brownie.
In a 9 x 13-inch baking dish, layer graham cracker and chocolate pudding (made as directed on box) in about 4 layers, ending with chocolate pudding.
Top with Cool Whip.
Sprinkle with chocolate chips for decoration, if desired.
Refrigerate for several hours or overnight.
ater.
Make one package chocolate pudding as directed on box.
Place pie crust into pyrex pie plate and cook as directed on package.
Cool.
Mix instant chocolate pudding as directed using 1 cup less milk for each box.
When well blended, pour into cooled pie shell. When pie filling is set, spread Cool Whip on top of filling, shave Hershey bar into curls. Sprinkle chocolate curls on top of Cool Whip topping--then sprinkle walnuts on top also.
Preheat oven to 350\u00b0.
In large saucepan, cook chocolate pudding as directed on package.
Blend dry cake mix thoroughly into hot pudding for 1 to 2 minutes.
Pour into 13 x 9 x 2-inch pan, greased and floured, and sprinkle with chips and nuts.
Bake for 30 to 35 minutes.
Place chocolate pudding in mixing bowl.
Pour milk into the pudding mix and stir.
Then put the whole container of Cool Whip in the pudding mixture and stir until smooth.
Then refrigerate.
In casserole dish, make one 3 ounce package cooked chocolate pudding in microwave.
When cooked, stir in one package inexpensive generic chocolate cake mix.
Pour into greased and floured large baking pan.
Top with one small package chocolate chips and nuts.
Bake at 325\u00b0 for 30 to 35 minutes or until done.
Beat heavy whipping cream in a large bowl with an electric hand mixer until it begins to thicken. Add chocolate pudding and vanilla extract; continue beating until thick enough to hold shape and begins to gather on the beaters. Fold banana into the mousse.
Pour 2 1/2 cups milk into large bowl.
Add 2 pkgs jello instant chocolate pudding.
Beat with whire whisk until well blended.
Mix in 1 tub cool whip topping, thawed.
Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
Refrigerate 1 hour or until ready to serve.
Makes 16 servings.
Pour 2 cups of cold fat free milk into large bowl.
Empty chocolate pudding powder into milk and use a wire whisk to just combine.
Add in the creme de menthe and then whisk for 2 minutes until all lumps are gone.
Cover and put into the fridge for 5 minutes. It should be set but if not just give it another couple minutes.
Serve.
In a saucepan, melt butter or margarine; stir in regular chocolate pudding mix and add milk.
Heat to boiling; boil 1 minute, stirring constantly.
Remove from heat.
Beat in sifted confectioners sugar.
Stir in vanilla.
Add chopped nuts.
Pour into buttered 10 x 6 x 1 1/2-inch baking dish.
Garnish with walnut halves.
Chill fudge before cutting.
Makes 24 squares.
Make chocolate pudding according to package directions. Cool for about 5 minutes. Mix pudding with dry cake mix and pour into a greased 9 x 13 pan. Top pudding/cake mixture with brown sugar, nuts & chocolate chips. Bake at 350\u00b0 for 30 minutes.
Mix pudding mix and milk in saucepan.
Stir and cook over medium heat until boils.
Remove from heat.
Pour in bowl.
Place wax paper on surface of hot pudding (to prevent a surface film). Chill.
Line bottom of 1-quart casserole dish with wafer.
Stop with bananas.
Cover with layer of chocolate pudding.
Repeat layering until ingredients are gone, topping with pudding.
Chill. Add sugar and vanilla to cream and whip.
Spread on top of pudding.
Serve immediately.
Yields 6 to 8 servings.
Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Chill until ready to serve, at least one hour.
p 4 squares of Bakers chocolate. Set aside.
With a
Pour 3/4 cup milk in bowl. Add dark chocolate pudding mix. Beat with wire whisk 1 minute. Mixture will be thick. Gently stir in 1/2 of the Cool Whip. Spoon evenly into pie crust. Pour remaining milk in another bowl. Add white chocolate pudding. Beat with wire whisk one minute. Mixture will be thick. Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set.
Make chocolate pudding according to directions.
Add to dry cake mix and mix thoroughly.
Pour into oblong greased pan.
Top with nuts and chocolate chips.
Bake at 350\u00b0.
Check after 35 minutes if toothpick comes out clean.
Cook chocolate pudding as directed on the box.
After pudding is cooked, remove from heat and add cake mix; stir only until moistened.
Spread into a 13 x 9-inch cake pan.
Put chocolate chips and nuts on top.
Cook in a 350\u00b0 oven for 30 to 35 minutes or until done.