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.
Pour instant pudding mix into a bowl, add green tea powder and mix well. Add milk and continue according to package directions. I find that it takes 2 minutes for the pudding to set.
I know it's more of an idea than a recipe, but it tastes good when you get tired of regular pudding!
Whisk milk and instant pudding and let sit till thickened,
separate eggs and use whites for something else (like breakfast).
beat yolks and 2 cups milk until well combined.
heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
cool for 15 or more minutes then add the rest of the milk.
refrigerate for at least two hours.
add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
add to ice cream freezer and process according to your machines directions.
Mix melted margarine and all but 1/2 cup of crushed Oreo cookies. Press in bottom of large covered dish. Chill until firm. Combine cream cheese, half whipped topping and sugar. Mix until smooth. Spread over cookie crust. Mix instant pudding and milk until thick and smooth; spread over cream cheese mixture. Spread remainder of whipped topping on top of pudding; sprinkle reserved half cup of cookie crumbs on top. Refrigerate until time to serve.
n large bowl; add vanilla instant pudding mix. Beat with an electric
Crush cookies for crust, reserving 1/2 cup for topping.
Pour melted butter over cookies and press into a 9 x 12-inch pan.
Mix instant pudding (by directions on box) and spread over crust. Beat the cream cheese and confectioners sugar together; blend in 3/4 container of Cool Whip.
Spread over pudding.
Spread remaining Cool Whip over top of cake; sprinkle with remaining cookie crumbs.
Crush the cookies in a blender or food processor.
Beat the cream cheese, butter and confectioners sugar.
Beat instant pudding and milk together.
Fold the topping with the pudding.
Fold the cream cheese mixture with the pudding.
Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies.
Put in freezer a day before.
Mix instant pudding according to directions. Add cake mix, then bag of chocolate chips. Mix well. Pour on cookie sheet (greased) and bake in 350\u00b0 oven 30 to 35 minutes.
Beat or whisk instant pudding mix and milk about 2 minutes. Cover and chill for 5 minutes.
Stir together cream cheese, whipped topping, blending well.
Place 1 cup crushed cookies evenly on bottom of large bowl or 9 x 9 dish.
Spread half of the cookie crumbs on bottom of a 9x13 pan. Combine cream cheese, margarine, and sugar. Prepare instant pudding with milk and add cheese mixture. Stir in Cool Whip. Pour over crumbs in pan. Sprinkle remaining crumbs on top and refrigerate. * In our family, we often make this with lemon sandwich cookies and lemon pudding. The men like it better with lemon.
Blend cream cheese until creamy.
Add the Eagle Brand milk; blend well.
Add water; blend.
Add instant pudding; blend.
Fold in Cool Whip.
Put in crust and chill.
Crush Oreos; reserve 1 cup.
Mix remainder with melted margarine.
Press into 13 x 9-inch pan; chill 1/2 hour.
Blend softened cream cheese with powdered sugar.
Fold in 8 ounces Cool Whip.
Spread over Oreo crust and chill 1/2 hour.
Prepare instant pudding.
Spread over cream cheese layer.
Chill.
Top with 8 ounces Cool Whip.
Sprinkle with crushed cookies remaining and chopped nuts (optional).
Combine crushed cookies and melted margarine.
Pat into bottom of 9 x 13-inch pan.
Reserve 1 cup for top.
Mix instant pudding, milk, softened cream cheese, Cool Whip and powdered sugar.
Pour mixture over crust.
Sprinkle reserved cookie mixture over top. Refrigerate to set.
Mix margarine, sugars, flavoring, pudding and eggs thoroughly. Mix flour and baking soda and add to mixture.
Stir in chocolate chips and nuts.
Drop from teaspoon onto greased cookie sheet. Bake at 375\u00b0 for 8 to 10 minutes.
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Mix together buttermilk and instant pudding; add Cool Whip and 1/2 package cookies.
Mix fruits, then add to pudding mixture. Cover with rest of cookies and refrigerate.
Mix ingredients until blended.
Shape into 1-inch balls.
Place on ungreased cookie sheet.
Press each ball slightly.
Bake at 350\u00b0 for 8 to 10 minutes.
Yield:
2 1/2 dozen.
(Lemon is very good.)
Set aside 24 whole Oreo cookies.
Crumble remaining Oreos in bottom of ungreased 9 x 13-inch pan.
Beat cream cheese, sugar and Cool Whip.
Spread over crumbled cookies.
Place 24 whole Oreos on cream cheese layer.
Mix instant pudding according to directions on package and pour over cake.
Chill overnight before serving.
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.