Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
ut judging from other Molotoff recipes I've seen I would
efrigerate until chilled.
Bread Pudding:
Preheat the oven to
Cream butter and cream cheese together in a seperate bowl.
In a large bowl whisk soy milk and pudding mix together.
Crush Oreos in a food processor.
Mix the Cream Cheese and butter bowl into the Pudding bowl. Combine until smooth.
Fold in Cool Whip into the pudding mixture.
Layer cookies and pudding in your favorite dish or use a flower pot. Make sure your final layer is cookies.
Add Gummie worms for decoration as you wish.
Chill until ready to serve.
Mix first 3 ingredients
well.
Add the pure vanilla.
Layer whole graham cracker in bottom of an oblong dish. Top with the pudding mixture.
Layer whole graham crackers on top. (Space it so that a serving will not have but two graham cracker squares.)
Whisk the pudding mix and 1/2 cup of the milk until smooth.
Add the room temperature cream cheese and stir until it is lump-free.
Add the remaining milk to the pudding/cream cheese mixture and beat until it is smooth.
Pour the mixture in the pie crust.
Bake at 325F for 35 minutes.
Cover, place your pie into the freezer over night (or a minimum of 2 hours) to allow it to set up.
Optional: Spread fat free cool whip on top before chilling. Serve with sliced bananas.
Crush cookies.
Place half of the cookies in 9x13 inch pan
Mix pudding and milk
Mix cream cheese, butter, and splenda
Mix with pudding and cool whip.
Top with other half of cookies.
Freeze for 5 hours.
reheated 350\u00b0 oven until pudding is set and a sharp
Heat oven to 350\u00b0F Spray a 13x9-inch baking dish with cooking spray.
In large bowl, stir together cake mix, pudding and pineapple. Pour into prepared baking dish.
Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
ater, splenda, brown sugar, soy pudding, flax seeds and vanilla using
arge bowl, combine flour, dry pudding mix, baking powder and baking
ottom of a six-cup pudding bowl or basin. Cut the
Prepare pudding mix with milk; whip until thick and add 1 tub Crystal Light, stirring well.
Fold in 2 containers of whipped topping.
Pour mixture into 2 graham cracker pie crusts.
Chill and serve.
Soften cream cheese.
Combine first 4 ingredients in blender (or bowl) and blend thoroughly.
In large bowl, add instant pudding to blended mixture and mix with spoon quickly until powder is incorporated.
This step must be done by hand.
Spoon into prepared crust and smooth top.
Refrigerate several hours to firm. Garnish with fruit, if desired.
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
ups milk and the chocolate pudding mix over medium heat.
ade, combine the sugar and pudding mix in a large bowl
br>To make the rice pudding, place the milk, cream, vanilla
rust.
Mix together the pudding mixes and milk, beat until
Prepare pudding as indicated on box.