n a large bowl, combine pudding mix, water and condensed milk
Mix cake according to pkg directions and bake in 9 x 13 pan.
Cool completely and cut into 3 inch squares.
Layer once in bottom of a large trifle dish or large clear bowl.
Prepare pudding as directed.
Spread half of pudding on cake layer.
Spread half of strawberries over pudding.
Repeat all layers.
Refrigerate a couple of hours.
Just before serving, spread Cool Whip over top and garnish with fresh strawberries.
easuring cup; set aside. Add pudding mix to remaining milk mixture
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit.
Add Whipped Topping and whisk in until completely blended.
Place half the crushed wafers in the bottom of a trifle bowl.
Place some of the pudding mixture on top of wafers and carefully spread.
Layer cake pieces on top of mixture followed by layer of strawberries.
Repeat and if you have any pudding mixture left dollop on top of berries.
Top with walnuts, optional.
an and into bottom of trifle dish. Then heat up fudge
Prepare a large glass bowl or a trifle bowl.
In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
Stir in vanilla, then fold in the Cool Whip topping.
Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
Chill until serving.
Mix milk and Jell-O pudding. Beat with a whisk until well blended. Mix with 1 bowl Cool Whip. In a glass trifle bowl or punch bowl, layer first brownie cubes, second pudding mix on top of cubes, third strawberries on top of pudding and fourth 1 bowl of Cool Whip on top of strawberries. Can put strawberry halves on top of Cool Whip (optional).
Slice pound cake into 1/4-inch slices.
Line bottom of a 16-cup trifle bowl or large serving bowl with one-third of the cake slices.
Spread strawberries over cake slices.
Spoon half of the pudding over strawberries; place half of the remaining cake slices over pudding.
Gently spread strawberry preserves over cake layer; top with remaining cake slices.
Spoon remaining pudding on top.
Cover and chill 2 to 3 hours.
Spread Cool Whip on top; garnish with strawberries.
Stir almond extract into Cool Whip.
Line bottom of 3-quart trifle dish or glass bowl with pound cake which has been cut into small pieces.
Alternate layers of cake, strawberries, pudding, Cool Whip and almonds, ending with Cool Whip.
Garnish with almonds and whole strawberries.
Chill at least 8 hours.
Yield: 8 to 10 servings.
ntil set.
Prepare vanilla pudding mix as directed on package
Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart souffl or trifle dish. Fill in with remaining slices. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.
hatever you like).
Make pudding according to directions. (You could
Cook cake by directions on box; cool completely.
Cut cake into small pieces.
Prepare pudding by box directions.
Layer in order as follows three times:
cake, strawberry pie filling and Cool Whip.
Spread jello pudding on top.
Sprinkle almonds and sliced strawberries on top.
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.
Prepare a large glass trifle bowl or a large glass
Pour 2 1/2 cups milk into large bowl. Add 2 packages Jell-O instant chocolate pudding. Beat with a wire whisk until well blended. Mix in 1 tub of Cool Whip (thawed). Layer brownies cubes, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub of Cool Whip in large glass bowl. Refrigerate 1 hour. Makes 16 servings.
Bake brownies in a 9 x 13 inch pan according to directions. Set aside. Combine milk and pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 tub of the whipped topping. Place 1/2 of the brownie, cubed, in large serving bowl. Top with layers of 1/2 of pudding mixture, raspberries and whipped topping. Repeat layers. Refrigerate at least 1 hour or until ready to serve.
Prepare cake mix using package directions.
Cool and cut in 2-inch squares.
Prepare pudding mix using package directions. Layer cake cubes, pudding, strawberry preserves and whipped topping, with whipped topping on top.
Decorate with fresh strawberries and almonds.
Soak banana slices in pineapple juice. Mix cream cheese and 1/2 cup milk in large bowl with electric mixer on medium speed until well blended. Add pudding mix and remaining 1 1/2 cups milk. Beat on low speed 1 minute. Layer 1/2 of cake, fruit and pudding mixture, then layer of Cool Whip; repeat layers. Cover and refrigerate.