Mix the vanilla pudding mix with 1/4 cup of milk and the sugar until fully blended. Meanwhile, heat the rest of the milk and the coconut milk in a pan and bring to a boil. Stir in the pudding mixture, bring to a boil again, then lower the heat and simmer for 1 min, stirring constantly, until the mixture is thick.
Toast the coconut in a dry frying pan. Pour the pudding into dessert glass dishes and decorate with the mango slices and coconut.
Sprinkle a layer of broken cookies into the bottom of a dessert glass, then spoon in a layer of pudding. Repeat, finishing with a layer of cookies. Drizzle with caramel sauce and serve.
Mix Cream Cheese according to instructions.
Mix Pudding according to instructions.
Get out parfeit/dessert dish.
Alternate first cream cheese then pudding.
Do this until desired amount.
Sprinkle gram cracker crust on top (opt).
Place three candied cherries on top.
This is a very rich recipe.
If you are a sweet-o-holic as I am, then you are sure to enjoy it.
If not, I recommened you try it atleast once.
Thank you and I hope you enjoy my first recipe.
Crush Teddy Grahams.
Prepare pudding according to 5 minute directions on box.
Put 1/4 cup pudding in each of 4 goblets or wine glasses.
Top each with 1 1/2 tsp of crushed Teddy Grahams.
Add 2 TBSP of Cool Whip to each glass.
Repeat layers.
Cover with plastic wrap and refrigerate for at least 2 hours.
Prepare chocolate cake in a 9 x 13-inch pan.
Cool in refrigerator.
After cool, spread a layer of whipped topping on the cake approximately 1/4-inch thick.
In a bowl, prepare pudding according to manufacturer's instructions and let set for 1 minute. When pudding starts to set, pour over whipped topping and with a toothpick, marble the pudding and whipped topping.
Chill for 1 hour before serving.
Prepare pudding, following package directions; let cool. Blend cake mix into cooled pudding; mix well.
Pour into greased and floured 13 x 9-inch cake pan.
Sprinkle chocolate chips and nuts over top of cake.
Cook according to cake mix directions. Cut when cool.
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.
Mix pudding and milk together like you would for instant pudding; add Cool Whip and pineapple.
Stir together. Refrigerate until set up.
Before serving, slice bananas into salad and stir.
Prepare pudding according to box direction.
Add cheese and coffee liqueur and beat until smooth.
Cover with plastic wrap and chill 1 hour.
Fold in whipped topping.
In a small shallow dish, stir sugar into coffee and dip each ladyfinger in for only 4-5 seconds (letting them soak too long will make them fall apart).
Line bottom of 8 cup trifle bowl with 1/2 of the lady fingers, spread 1/2 of pudding mixture over cookies and sprinkle with 1/2 of the chocolate; repeat layers.
Cover tightly and chill for 4 hours or overnight.
Cream margarine, Crisco, sugar and pudding.
Add milk and vanilla.
Beat on high about 5 minutes.
So good you'll want to eat it with a spoon!
Pour milk into blender.
Add pudding mix and ice cream; cover. Blend at high speed 30 seconds or until smooth.
Pour into glasses.
Serve immediately (mixture thickens as it stands).
Thin with additional milk if desired.
Makes about 5 cups.
In medium saucepan stir pudding mix and milk.
Add margarine and bring just to boil over low heat stirring constantly.
Remove from heat: quickly stir in sugar blending well.
Add nuts and pour into greased 9 x 5-inch loaf pan.
Chill 30 minutes then cut into pieces.
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.
Pour milk into blender. Add pudding mix and ice cream. Blend at high speed 30 seconds or until smooth. Pour into glasses. Serve immediately. (Mixture thickens as it sits. Thin with additional milk, if desired.)
Cut bread in one fourths.
Place in a tube pan.
Sprinkle with pudding, brown sugar and pecans.
Pour melted butter over all ingredients.
Let rise overnight.
Bake at 350\u00b0 for 20 to 30 minutes.
You may use more sugar and butter if you want them sweeter.
Mix together pudding and milk. Whip well, then fold in Cool Whip. Pour into a graham cracker pie shell. Top with Cool Whip.
Pour milk into blender.
Add pudding mix and ice cream. Cover.
Blend at high speed for 30 seconds or until smooth.
Pour into glasses.
Serve immediately.
Mixture thickens as it stands. Makes about 4 to 6 servings.
Pour milk into shaker.
(If you don't have a shaker, you can use any large size container with a lid.)
Add the pudding mix and the ice cream.
Put lid on shaker.
Make sure the lid is on tight and that it doesn't leak.
Shake very hard for at least 1 minute. (Be sure to hold both the top and bottom of the shaker or container when shaking.)
Open shaker.
Pour into glass.
Serve right away. Makes 1 serving.
Mix ingredients and pour in parfait glasses or just a plastic bowl.
Chill 3-4 hours.
Parfait glasses look nice when lined with thin sliced fruit and topped with extra whipped topping.
For the mango parfait, place the egg yolks, water