Prepare instant pudding pie filling according to box directions.
Place a layer of graham crackers in glass dish.
Mix cool whip and vanilla pudding together.
Place a layer of cool whip and vanilla mixture over graham crackers.
Another layer of graham crackers.
Pour the other half of cool whip and vanilla mixture over graham crackers.
Another layer of crackers.
Pour the 2 cans of pie filling over the top.
Place in refrigerator overnight.
Dissolve Jell-O in hot water and add orange juice. Refrigerate until partly congealed.
Add mandarin oranges (drained) and crushed pineapple (drained).
Chill until firm. Mix lemon instant pudding pie filling to directions on box and fold in Cool Whip.
Pour over Jell-O mixture.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on pkg. using large mixer bowl. Add remaining 1 3/4 cups milk and the pie filling mix. Blend on high speed for 2 minutes. Chill 4 hours.
Arrange Banana slices on bottom of Crust; set aside.
Pour Milk into medium bowl.
Add Pie Filling mix.
Beat with wire whisk 1 minute or until well blended.
Pour mixture at once into Crust. Cover with Whipped Topping.
Refrigerate 3 hours or until set.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Prepare pudding/pie filling according to package directions. Add sliced fruit (with Fruit-Fresh if pie won't be eaten right away).
Pour into crust.
Refrigerate 1 hour.
Pour milk into medium bowl.
Add pie filling mix.
Beat with wire whisk 2 min until well blended.
Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
Gently stir in cool whip into remaining pudding.
Spoon over pie.
Refridgerate for 3 hours.
Top with cool whip before serving.
nto large bowl. Add dry pudding mix. Beat with wire whisk
Spoon half of the pie filling into crust.
In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
Fold in whipped topping.
Spoon mixture over pie filling in crust.
Refrigerate three hours or until set.
Top with remaining pie filling.
You can sprinkle with some shaved chocolate for a nice effect.
Prepare pie filling mixes separately as directed on package for pie,
reducing the milk for each to 1 3/4 cups.
Pour chocolate pie filling into pie shell.
Carefully spoon vanilla pie filling over the chocolate layer.
Chill 3 hours.
Blend syrup into whipped topping.
Spread over vanilla layer.
Chill.
Gently spread 1/2 cup of pie filling in crust.
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in whipped topping. Spread over pie filling in crust. Refrigerate at least 3 hours or until set.
Spoon remaining pie filling on top. Garnish as desired. Store in refrigerator.
Mix the pudding as directed, but use 2 cups of milk.
Let stand a few minutes.
Fold in Cool Whip.
In a 13 x 9-inch dish, put whole crackers down.
Put half of pudding mixture, another layer of crackers, then the rest of pudding mixture and end with crackers.
Pour the cherry pie filling on top.
Refrigerate around 2 hours before serving.
Add pie filling mix to milk in a bowl.
Mix slowly with rotary beater or at lowest speed of electric mixer, just until blended (about 30 seconds).
Blend in pumpkin spice and 2 cups whipped topping.
Pour into pie shell and chill until set, at least 4 hours. Garnish with remaining whipped topping and pecan halves.
Prepare cake according to box.
Bake in an oblong pan.
Mix pudding, cream cheese, milk, vanilla flavorings and sugar until smooth.
Spread on top of cool cake.
Spread pineapple on pudding mixture.
Spread pie filling on top of pineapple.
Spread Cool Whip on top of pie filling.
Top with nuts.
In a small bowl, mix together sour cream, pudding mix, and vanilla extract. Spread mixture into crust and chill until set, about 30 minutes. Top with pie filling immediately before serving.
Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
Place one baked layer
ranules, remaining tsp. vanilla, and pudding mix in bowl; beat at
Whisk milk and instant pudding and let sit till thickened,