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.
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 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.
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!
Mix 3 1/2 cups milk with vanilla and banana instant pudding. Add box of sour cream and 3/4 of Cool Whip.
Mix well.
Layer in dish with vanilla wafers and bananas. Top with remaining Cool Whip.
Chill and serve.
Put the condensed milk and the water in a bowl and mix well.
Add the box of instant pudding and stir until well combined.
Chill about 5 minutes until set.
Fold in cool whip.
Layer pudding, cookies, and bananas 2 or 3 times, depending on the size and shape of your serving dish.
Keep in fridge until ready to serve.
Empty the pudding mix into a bowl. Add the Instant Skim Milk
Use Jell-O Sugar Free Instant Pudding (Not Cooked), 4-serving package.
Mix instant pudding and milk together.
Pour in condensed milk and stir.
Add about 1/3 of cool whip and stir.
Layer mixture with bananas and wafers.
Top with remaining cool whip.
Mix as for pie crust flour, ground nuts and oleo.
Pat in 9 x 13-inch glass dish.
Bake at 350\u00b0 for 20 minutes; cool in refrigerator.
Cream the cream cheese with sugar, then fold in Cool Whip.
Add this on top nut crust.
Make chocolate instant pudding; add on top and refrigerate.
Make vanilla pudding; add on top of chocolate pudding, then add Cool Whip and chopped nuts on top.
Cool and serve.
Combine butter, flour, and pecans.
Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread over cooled crust.
Blend instant puddings with milk until thick. Spread over cream cheese filling.
Top with remaining Cool Whip and chill well.
***You can use whatever flavor instant pudding you like.
Mix instant pudding as directed on package.
Fold in Eagle Brand milk, then fold in Cool Whip.
Layer in this order: bananas, vanilla wafers and pudding.
Mix instant pudding with milk; let thicken, then add Cool Whip and sour cream. Mix well with hand mixer. Layer the bottom of 8 x 11-inch pan with vanilla wafers, then cut up bananas and stir into pudding mixture. Pour pudding mixture over layered vanilla wafers. Crumble a few vanilla wafers over top and chill.
Layer bananas and vanilla wafers, pouring mixture of vanilla pudding mix, vanilla instant pudding mix, milk and sour cream over each layer.
Top with Cool Whip.
Better if it sits over at least 24 hours before serving.
Make any flavor instant pudding.
Mix in cooked rice. Refrigerate until firm.
1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
Combine pudding, light cream and sugar. Beat mixture as directed on pudding package, however, discontinue beating as soon as the mixture begins to thicken.
Stir in vanilla and heavy cream.
Transfer pudding mixture to ice cream machine maker and process according to specifications.
Split Twinkies lengthwise and lay in 9x13 pan (should use whole box).
Prepare instant pudding with 1 1/2 cups milk.
Lay sliced bananas over Twinkies in pan and pour pudding over bananas.
Prepare 2 envelopes of Dream Whip as per package directions and spread this over the top of pudding.
Chill in refrigerator until set (about an hour or longer).
Heat strawberries and jello together; let cool.
Mix instant pudding, milk, sour cream and Cool Whip together.
Place in dish a layer of wafers, layer of pudding and then layer of strawberries. Put another layer of wafers and strawberries; top with pudding. Keep cool!
In a large mixing bowl, beat instant pudding and milk until thick.
Add Cool Whip and sour cream and mix again.
In a deep dish pan, layer vanilla wafers in bottom. Layer sliced bananas on top of wafers.
Pour pudding mixture on top.
Refrigerate.