ups milk (or what the pudding recipe calls for.) Stir until it
Mix cake mix as directed on box and bake in 9x13 inch pan. Let cake cool and the poke holes all over cake. Pour on crushed pineapples with juice. Make pudding as directed and spread on top of cake. Top with Cool Whip.
Mix well.
Pour into ice cream freezer. Freeze according to freezer instructions.
NOTE: recipe can be doubled.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
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.
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!
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.
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.
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.
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.
and gradually blend in the pudding mix and eggnog.
If