Beat butter, shortening, sugar, and vanilla until creamy, about 15 minutes.
Halfway through beating that mixture, start making the instant pudding (using 1 cup of milk), and let set for 5 minutes.
Combine the two mixtures and beat for 10 minutes until light & fluffy.
With a whisk beat the pudding, sugar and milk together in a bowl.
Fold in the Cool Whip.
Keep this in the refrigerator until ready to use and eat immediately.
Use round cake pans (at least 3).
Follow instructions on box to make cakes.
Mash banana well; add to milk and blend.
Add pudding and blend.
Frost 3 layers.
You can also add coconut or chopped nuts.
Keep in the refrigerator!
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.
ter and stir well. This recipe makes a thick glaze.
Chill mixing bowl (metal) and beater(s).
Whip the cream for a few minutes
and then add your instant pudding.
Watch as you continue whipping it as it gets firm fast.
If it gets firm to fast, add a little milk to bring it to your desired consistency.
To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.
Prepare instant pudding according to package directions using the 1 cup cold milk only.
Set aside.
With electric mixer, blend sugar, butter and shortening and beat until light and fluffy.
Add pudding mixture and continue beating until fluffy.
Keep frosted cake refrigerated.
he rum, especially in the frosting, please try using water with
Combine all ingredients in a deep narrow bottom mixing bowl.
Beat slowly with electric mixer until blended, then beat at high speed until frosting forms soft peaks (4-6 minutes).
Spread on cake.
Whisk milk and instant pudding and let sit till thickened,
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.
avorite flavor of sugar free instant pudding mix.
YOU MUST DO
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!
Preheat oven to 350\u00b0F.
In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
Stir in chocolate chips.
Fill muffin cups and bake for 25 to 30 minutes.
When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.
Pour the cold milk into bowl.
Add pudding mix.
Beat with wire whisk until well blended, about 2 minutes.
Stir whipped topping into pudding very gently with rubber scraper until mixture is all the same color.
Place about a spoonful of frosting on each cupcake.
Spread frosting around top of cupcake with the back of teaspoon.
Sprinkle with candy decorations.
Put cupcakes into refrigerator to chill until serving time.
Store any leftover cupcakes in refrigerator.
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.
Whip room temperture cream cheese until light and fluffy.
Add instant pudding mix and beat until mix is well disolved in cream cheese.
Add milk and whip until fluffy.
Fold Cool Whip into mixture.
Frost cake, must referigate.
Mix graham cracker crumbs, butter and sugar together.
Press into a 9-inch pie pan.
Chill.
Pour sour cream and cold milk into a mixing bowl.
Add the cream cheese and instant pudding.
Beat with electric mixer for 1 minute or until smooth.
Pour cheese mixture into the prepared pie crust.
Chill until set.
Garnish with a thin \"frosting\" of sour cream, if desired.
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.
Prepare cake mix as directed on package.
Spoon about 1/4 cup batter into each cone.
Set cones on baking sheet.
Bake at 350\u00b0 for 25 minutes.
Cool on rack.
Spoon Fluffy Pudding Frosting over cakes; garnish with sprinkles, if desired.
Makes 2 dozen cones.