Mix cake mix, water, vegetable oil and
Mix flour and margarine together. Press in bottom of pan.
Add pecans and press into the dough. Bake at 350\u00b0 for 20 minutes or so, then let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of dough crust. Mix chocolate instant pudding and spread over cream cheese mixture. Mix French vanilla instant pudding and spread over chocolate. Cover top with Cool Whip and garnish with whatever.
Thinly slice angel food cake.
Place on the bottom of a 9 x 13-inch pan.
Place blueberry pie filling over cake.
Beat instant pudding with 3/4 cup milk.
Add and fold in sour cream and Cool Whip.
Mix until smooth.
Place cream mixture over blueberries and refrigerate.
Always a hit!
Break up angel
food
cake
and spread over bottom of a very large
dish.
Mix the instant pudding according to directions on box
and
pour
over cake.
Spread Cool Whip over the pudding. Mix
strawberries and glaze together and spread over Cool Whip. (Chill.)
br>To make the apple pudding cake, bring apples and 1/2
Mix cake as directed on the box.
Pour batter in a 9 x 13-inch pan and bake.
Mix coconut milk and instant pudding on high for 2 minutes or until lumps are dissolved.
Use pudding mixture as icing for cake.
Spread Cool Whip over icing, then sprinkle with shredded coconut.
Keep refrigerated.
n a large bowl, beat cake mix, water, oil, lemon peel
Mix flour, nuts and margarine in the bottom of a 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Cool.
Mix 1 cup of Cool Whip, confectioners sugar and Philadelphia cream cheese; spread over first mixture.
Mix instant pudding with milk.
Spread this mixture over cheese mixture, then add remaining Cool Whip over top.
Chill.
Optional: Add nuts on top.
Cream butter and sugar, add egg and instant pudding.
Beat well, add sifted flour and baking powder.
Roll into small balls, flatten with fork on a cold greased tray.
Bake 180\u00b0C degrees for 15-20 minutes.
You may add sultanas, cherries or nuts if wished.
Ice if desired.
ir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add
Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
Pour into a 13 x 9-inch pan that has been greased and floured.
Bake at 350\u00b0 for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
large bowl combine: cake mix, eggs, oil, vanilla, whole
Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*.
You can also put sliced peaches or bananas on top of filling before sealing with the cake. This filling makes cakes so tasty! Be sure to use imagination with pudding & cake flavors and enjoy! Just Remember, this filling is milk and heavy cream based so you must keep cool and/or refrigerated.
or 30 minutes, or until cake springs back when lightly touched
Follow recipe on the cake mix box for mixing and baking the cake.
Bake two layers.
When cake is baked, turn on baking rack until cool.
Mix pistachio instant pudding mix as directed on the box.
Let chill until set.
(You can make the pudding before time to use it.)
Take the pudding mix after it has set and spread on one layer of cake.
Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
Preheat oven to 350 degrees.
Combine cake mix, oil, eggs, mandarin oranges and butter.
Bake in 3 round prepared cake pans for 30 minutes or until toothpick inserted in center comes out clean.
Let cake cool.
Mix pineapple, coconut, instant pudding and Cool Whip.
Spread between layers and top of cooled cake.
Bake cake mix according to recipe in 13 x 9 x 2-inch pan.
Mix pineapple with juice in bowl with instant pudding.
Mix well.
It will be thick.
Whip in the Cool Whip.
Stir good.
Put onto cooled cake.
It will make a lot of frosting.
Refrigerate the cake if any is leftover!
Whip all ingredients in a chilled bowl until stiff.
Use to frost cake or cupcakes.
Bake a white cake in a 9 x 13-inch pan. Mix instant pudding and pour over cooled cake.
Whip the whipping cream and add pineapple to whipped cream.
Pineapple must be well-drained. Spread mixture over pudding and refrigerate until ready to serve.
Prepare cake mix as directed on package.<