Mix pineapple, pudding and sour cream.
Pour into graham cracker crust.
Top with Cool Whip.
Chill.
Makes 1 large or 2 small pies.
remove from heat.
Arrange pineapple rings, cherries and nuts in
Mix strawberry Jell-O and mold in a 9 x 12-inch cake pan. While Jell-O is setting, mix pineapple pudding and chill.
Just before serving, assemble dessert.
Cut Jell-O into 8 squares the size of graham cracker squares.
On a dessert plate place a graham cracker, then a square of Jell-O, then put pineapple pudding on Jell-O and then add another graham cracker square.
Add a dollop of Cool Whip and sprinkle lightly with ginger.
Each serving is made separately.
Serves 8.
Mix Eagle Brand milk, soft cream cheese, pineapple and 1/2 Cool Whip.
Put into a large bowl, a layer of vanilla wafers, then pineapple pudding and a thin layer of Cool Whip.
Repeat again. The last layer, all Cool Whip.
Arrange
vanilla
wafers in bottom and sides of 10-inch square casserole.\tAdd a layer of pineapple.
Alternate layers until the dish is 3/4 full.
Mix pudding according to package directions. Pour
over\tpineapple
and\twafers.
Chill\tuntil ready to serve.
Cook together in saucepan, stirring constantly.
When it thickens, add the crushed pineapple (with juice) and cook through. Put graham crackers and pineapple pudding in alternate layers in a baking dish, starting with crackers on bottom of dish.
Top with beaten egg whites and brown in oven.
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Mix the pineapple, vanilla pudding (dry) and sour cream. Pour into cooled pie shell. Top with cool whip and refrigerate. It is so good and so easy.
Mix can of crushed pineapple (juice and all), package of instant vanilla pudding, sour cream and sugar.
Mix all together and pour in graham cracker crust.
Spread Cool Whip on top and keep in refrigerator until ready to serve.
This is quick and easy.
Mix the pineapple with juice into the dry pudding mix.
Stir until pudding mix dissolves.
Stir in nondairy topping.
Spread between and on the outside of your cake layers.
Refrigerate cake after icing.
Yields enough to frost 13 x 9 x 2-inch pan cake or 2 layers.
Use white or yellow cake mix.
Drain pineapple well.
Combine pudding mix and milk in medium bowl.
Beat 2 to 3 minutes until very thick.
Fold in whipped topping, pineapple, lemon peel and lemon juice.
Pour into crust. Cover and refrigerate 4 hours or overnight.
Garnish as desired.
Whisk together milk and pudding mix in large bowl, 2 to 3 minutes.
Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.
Mix the oil, 2 eggs, 1/2 cup sugar, flour and baking powder all together and spread in a greased 9 x 13-inch baking pan.
Drain the pineapple and put on dough.
Cream the cream cheese and 1 cup sugar.
Add the 5 eggs and 2 tablespoons dry pudding and pour over the pineapple.
Bake at 325\u00b0 for about 1 hour.
Prepare cake mix according to directions.
While cake is baking, mix pudding and refrigerate.
When cake is done but still slightly warm, spread thickened pudding on top.
Add drained crushed pineapple and, when ready to serve, top with Cool Whip.
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Prepare pudding as directed on package. Stir in Cool Whip. Layer bottom of 9 x 13-inch dish with vanilla wafers. Top with 1/2 of the bananas. Pour 1/2 of the pudding mixture over that. Add another layer of vanilla wafers and bananas. Pour on remaining pudding mixture. Top with vanilla wafers. Cover and refrigerate overnight.
In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
Add 1 cup whipped topping.
In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
Drizzle with topping.
Repeat layers, ending with pudding.
Top with remaining 1/2 cup of whipped topping.
Sprinkle with 3 crushed cookies, if desired.
In a large bowl, gradually stir the undrained pineapple into the cream cheese.
Stir in the pudding mix.
Fold in pineapple chunks and whipped topping.
Cover and chill until
serving time. Makes 10 to 12 servings.
Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold