Beat milk and pudding mix together in a bowl using an electric mixer until pudding is thickened. Stir vodka and coffee-flavored liqueur into pudding; fold in whipped topping. Pipe or spoon pudding mixture into shot glasses. Freeze until ready to serve.
Prepare the shot cups. Make individual rows of
Mix pudding & kahlua for a couple of minutes with an electric mixer.
Add vodka & then mix well,.
Add the Cool Whip.
Put the pudding mix into individual serving cups with lids.
You may want to provide some plastic spoons.
Keep in the freezer.
Mix pudding & milk for a couple of minutes with an electric mixer.
Add alcohol & then mix well. Add the Cool Whip.
Pour pudding mix into individual serving cups with lids.
You may want to provide some plastic spoons.
Keep in the freezer.
Mix pudding with milk until creamy.
Add vodka and and Raspberry liquor then mix well.
Add the Cool Whip.
Put the pudding mix into individual serving cups with lids.
(Optional) Add a Raspberry to each cup.
You may want to provide some plastic spoons.
Keep in the freezer.
Add cold milk to pudding & mix with an electric mixer.
Divide mixture in half, into two separate bowls.
Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
Sprinkle with graham cracker crumbs.
Chill 24 hours.
Combine cold milk to pudding & mix with an electric mixer,.
Blend in the liquors.
Fold in the Cool Whip until thoroughly blended.
Fill cups & chill.
In a large bowl, pour in pudding & milk & mix well.
Slowly stir in the schnapps & vodka.
Fold in the cool whip & mix until fluffy & blended.
Pour in to plastic cups & place the lids on top.
Store in the freezer or the refrigerator until serving.
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
Combine cold milk to pudding & mix with an electric mixer.
Blend in the liquors.
Fold in the Cool Whip until thoroughly blended.
Fill cups & chill.
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.)