Mix
pudding
with
milk, adding sour cream and half of the Cool
Whip.
Slice\tbananas
over
vanilla\twafers.
Pour pudding mixture
over
bananas and ice with rest of Cool Whip. Store in refrigerator for 2 hours to set before slicing.
The only place
I could find French vanilla pudding was at Kroger. It is not the same with a substitute.
Mix together 1 large box instant French vanilla pudding, directions on box.
Fold in Cool Whip and Eagle Brand milk.
In 13 x 9-inch pan, layer bottom with vanilla wafers.
Then layer bananas.
Pour some of mixture on this.
Repeat with vanilla wafers, bananas and mixture until all used up.
Refrigerate 2 hours before serving.
Whisk French vanilla pudding mix with milk in a
Line a 9 x 13-inch dish with whole graham crackers, cutting with knife to sit.
Mix French vanilla pudding with 3 cups milk. Fold in Cool Whip.
Pour on top of crackers.
Top with another layer of graham crackers.
Melt chocolate with margarine and add 3 tablespoons milk.
When melted, add confectioners sugar and beat until smooth.
Very quickly.
Pour on top of assembly.
If possible, let set overnight and the graham crackers will soften and taste just like a pate a chow eclair case.
Mix vanilla, pudding and milk.
Add Cool Whip.
Spray 9 x 13-inch pan with Pam.
Layer with whole graham crackers.
Spread one-half of the mixture over the crackers.
Place another layer of crackers over mixture.
Spread with the other half of the mixture. Layer again with graham crackers.
Spread with chocolate frosting.
Refrigerate until ready to serve.
Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
Take off heat and add lemon jello. Mix well.
Pour into bowl and let chill for 2-3 hours.
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 french vanilla, pudding, vanilla pudding, sugar, milk cream cheese, and whipped topping together in large bowl.
Crumble oreos. Mix with other ingredients.
Place pudding mixture in a 9 x 11 glass dish.
Refrigerate.
Serve cold.
br>Whisk milk, cream, French vanilla pudding mix, butterscotch pudding mix, cinnamon, and nutmeg
eaks, about 3 minutes. Whisk French vanilla pudding mix with 1 1/2
0 minutes.
Whisk instant French vanilla pudding mix and milk together in
1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
Place enough graham crackers to line bottom of a 9 x 13-inch Pyrex dish.
Mix milk and pudding, beating until thick.
Spread enough (or half) of the pudding mixture over the graham crackers. Place another layer of graham crackers and another layer (the rest) of the vanilla pudding. Chill. Top with milk chocolate frosting before serving.
Line 9 x 13-inch pan with graham crackers.
Make pudding as on box.
Melt chocolate in double boiler with margarine, milk and xxx sugar.
Watch that chocolate doesn't burn.
Layer as follows: graham crackers, 1/2 pudding, graham crackers and rest of pudding. Drizzle chocolate over all.
Refrigerate for 2 hours before serving.
Place a dollop of Cool Whip on top before serving.
Make French vanilla pudding according to directions.
Mix together the cream cheese, soft margarine, powdered sugar and Cool Whip. Blend with pudding.
Spread half of the cookies in a 9 x 13-inch pan. Spread pudding on top and top with remaining crumbs. Refrigerate.
cup cream, butter, and French vanilla pudding mix with an electric mixer
Combine the first 3 ingredients.
Bake 20 minutes in a 350\u00b0 oven.
Mix the pudding with the cold milk.
Beat the cream cheese and powdered sugar 2 minutes.
Add softened Cool Whip.
Spread on cool crust.
Spread pudding mix.
Top with remaining ingredients. Sprinkle with chopped walnuts.
Refrigerate overnight.
Bring to a boil, water and margarine; stir in flour until it forms a ball.
Remove from heat.
Add eggs one at a time; beat with electric mixer.
Place in greased 9 x 13-inch pan.
Bake at 375\u00b0 for 30 minutes.
Beat cream cheese until smooth; add French vanilla pudding and milk.
Spread pudding mixture over top of cake.
Top with Cool Whip.
Cream together cream cheese, butter and powdered sugar.
Mix together milk, French vanilla pudding and Cool Whip.
Blend cream cheese mixture and vanilla pudding mixture together.
Layer in 9-inch flowerpot cookie crumbs, cream cheese-vanilla pudding mixture, cookie crumbs, etc.
Garnish with gummy bears.
In a bowl, whisk the frozen whipped topping with French vanilla pudding mix until smoothly combined. Mix the apples, bananas, and chopped candy bars into the pudding mixture. Refrigerate until ready to serve.