Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Mix custard powder, cocoa powder and sugar together then whisk in 1/2 cup milk until smooth. Bring remaining milk to a boil in a saucepan then remove from heat. Add pudding mixture then place back on heat and simmer for 1-2 mins, stirring. Add chocolate and stir until melted. Transfer to a bowl, cover with plastic wrap and allow to cool for 20-30 mins.
To serve, mix pudding until smooth then divide between 6-8 glasses. Sprinkle with crushed cookies.
To make the bread pudding:
Lightly butter a 13x9x2
side.
Make custard using the milk and custard powder. Keep it
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.
Make Grand Marnier Custard Sauce.
For pears: Squeeze
In a trifle bowl (or regular bowl), layer on bottom first: broken pieces of white cake (can use angel food, plain donuts, etc.).
Pour entire can of fruit cocktail on cake.
Juice will soak into a cake.
Top with layer of custard pudding.
Refrigerate until set.
Scoop into dishes and top with whipped cream.
Combine pudding mix and milk.
Add ice cream.
Refrigerate 1 hour.
Break cake into bite size pieces.
Put half in the bottom of a 9 x 13-inch pan.
Prepare jello according to package directions and add fruit when partially set.
Pour on top of cake.
Put the rest of the cake pieces on top of jello.
Prepare custard pudding according to package directions and when partially set, pour on top of second layer of cake pieces.
Cover with Cool Whip.
Serves 8 to 10.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Prepare pudding or custard according to directions and let
xtract. Spread small amount of custard in bottom of a 2
br>1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar
If a mix is used, prepare the vanilla pudding or custard.
Slice the bananas and heap in 6 to 8 champagne or other wine glasses.
Spoon the custard over the bananas.
Chill and permit the custard to set.
Mix the topping ingredients together; place a heaping tablespoonful of the topping on each pudding.
Serve.
herries.
Mix the instant pudding with 1/4 cup milk
Grease a 5-cup pudding basin or steamer. Cream butter,
he cake).
Prepare the pudding mix as directed with the
br>To make the apple pudding cake, bring apples and 1
inished cake. Spread the Vanilla Custard Filling evenly between the layers