Mix pudding as directed.
Add Cool Whip when pudding is thick. Mix in cereal.
Put in refrigerator and let it sit for a short while.
Serves 6.
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.
Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
Combine pudding mixes and milk in large bowl; fold into whipped topping.
Spread pudding mixture over the graham crackers.
Top with another layer of crackers.
Spread frosting over the crackers.
Cover and refrigerate.
Dessert is best made 2-3 days ahead of time.
large bowl and add pudding mixes.
Beat with wire
Divide thawed whipped topping among 6 dessert glasses, using about 1/3 cup in each.
With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses.
Prepare pudding mix with milk as directed on package for pudding.
Spoon pudding mixture into glasses.
Chill. Garnish as desired.
Whip the whipping cream until soft peaks form. Add the icing sugar and vanilla berry mix and lemon juice and whip until stiff.
In seperate bowl mix the pudding with milk and let stand for two minutes.
Mix the pudding and whipping cream together.
Add all the fruit and fold through.
Refrigerate for approximately 20 minutes before serving.
Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
Mix together and press into 9x13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
Mix well; spread over cooled crust.
Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
Spread on cheese layer.
Add remaining Cool Whip and sprinkle with nuts.
inutes.
Cool.
Mix pudding with 2 cups of milk
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.
Bake cake as directed in 13 x 9-inch pan.
Remove cake from pan, when cooled, and split lengthwise.
Put bottom half back in pan.
Layer banana slices on cake and spread cooled pudding over them.
Put top half of cake on and repeat layer of bananas and pudding.
Top with Cool Whip.
Refrigerate for several hours.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
Combine flour, sugar, melted margarine and nuts in bowl; mix well.
Press over bottom of 9 x 13-inch baking dish.
Bake at 350\u00b0 for 20 minutes.
Cool.
Cream confectioners sugar and cream cheese in mixer bowl until light.
Mix in 1 cup whipped topping.
Spread over baked layer.
Combine chocolate pudding mix and vanilla pudding mix with cold milk in large bowl; mix until smooth. Spread over cream cheese layer.
Top with remaining 2 cups whipped topping.
Chill overnight.
Yield:
15 servings.
Mix pudding mix with milk.
Let thicken then fold in thawed Cool Whip.
Spread a layer of graham crackers in a 9 x 13-inch pan.
Top with half the pudding mixture.
Spread another layer of graham crackers.
Top with remaining pudding mixture.
Add another layer of graham crackers.
Microwave chocolate frosting until soft and spoon and spread over the top layer of graham crackers.
Chill until firm.
Yummmmm.
Bake cake mix in 2 layer pans, according to directions.
When cool, take 1 layer with serrated knife and cut in half.
Take other layer and freeze for a later time.
Place half layer in bottom of deep bowl, bottom side up (trifle or glass bowl).
Mix pudding according to directions and place 1/2 mixture on top of cake.
Top with 1 package of strawberries.
Place the other 1/2 layer on top of strawberries and repeat with pudding and strawberries.
Top with Cool Whip and garnish with strawberries, if desired.
Keep refrigerated.
Prepare pudding mix using package directions, reducing milk to 3 cups.
Fold in whipped topping. Layer graham crackers and pudding mixture alternately in a 9 x 13-inch baking dish, ending with graham crackers.
Spread frosting over crackers.
Chill, covered, for 8 hours or longer.
Yield:
24 servings.
Break angel food cake into small pieces.
Make pudding according to directions on box.
Pour over angel food cake. Spread Cool Whip over top of pudding.
Crumble up candy bars and sprinkle over top of Cool Whip.
Refrigerate for about 4 hours before cutting.
Use a regular 9 x 13-inch cake pan.
Put dry pudding mix in large bowl.
Add all the rest of ingredients.
Mix or fold together until mixed thoroughly. Refrigerate overnight.
Use a 13 x 9 x 2-inch Pyrex dish.
Tear 3/4 of angel food cake into pieces to fill dish.
Mix pudding according to directions, stir in Cool Whip.
Pour over cake and let set in refrigerator 30 minutes.
Spoon pie filling on top.
Keep chilled.
Serve.
Mix flour, margarine and pecans well.
Press into 13 x 9-inch pan.
Bake at 350\u00b0 for 10 to 12 minutes until browned; cool.
Beat cream cheese with powdered sugar.
Fold in 2 cups Cool Whip. Spread over cooled crust.
Beat pudding with 3 cups cold milk (mixture will be very thick).
Spread over cream cheese layer.
Top with remaining Cool Whip.
Cover.
Refrigerate until ready to serve.
Line 9 x 13-inch dish with crackers.
Layer pudding 3 times, 2 times with crackers.
Top with frosting.