Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
Add pineapple juice and boiling water to Jello.
Mix milk with pudding and whip until thick.
Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
Add Cool Whip and oranges on top.
Mix jello and pudding together in saucepan.
add 5 cups cold water and cook until it boils. Will be like a thin gel.
Cool for 5 hours.
Beat in the cool whip and chill overnight.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
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 tapioca, jello and pudding mix with water; cook until thick and bubbly, stirring constantly.
Will burn easily.
When cool, mix with topping and drained oranges.
(Drained juice may be used as part of water.)
Serves 8 or 9.
Goes great with ham or roast.
Bring 3 cups water to a boil.
Add jello and pudding.
Cook for 2 to 3 minutes or until dissolved.
Let cool and stir in Cool Whip and oranges.
Refrigerate.
Serves 8.
Add 3 cups boiling water to jello and pudding mixes.
Cook until mixture starts to thicken.
Cool.
Add mandarin oranges and Cool Whip.
Chill until set.
Place strawberries in the pie shell.
Set aside.
Mix jello and pudding with water.
Heat to a full boil, then remove from heat.
Pour over berries and chill.
Top with 1 T.
Cool Whip, if desired.
Add boiling water to jello and pudding, then add raspberries. When a little set, add Cool Whip.
Fold mixture together. Refrigerate.
Cook Jell-O as directed on box.
Pour Jell-O into a 13 x 9 x 2-inch glass dish.
Place in refrigerator until firm.
Mix instant pudding.
Place pudding on top of firm Jell-O.
Slice bananas and place on top of pudding.
Spread Cool Whip over bananas.
Drain cherries and arrange decoratively on top of Cool Whip.
Chill in refrigerator (1 to 2 hours).
In saucepan, combine Milk, Egg, and Pudding Mix. Mix well.
Add Rice, Raisins, Spices.
Bring to boil over medium heat, stir constantly.
Remove from heat and cool 5 minutes.
Stir twice. Pour into bowls.
Cover with plastic wrap.
Serve warm or cold with Cool Whip.
Make pudding according to directions.
Add milk and Cool Whip.
Layer bananas, cookies and pudding.
Thoroughly mix pudding and juice from pineapple.
Add pineapple chunks, drained peaches and mandarin oranges.
Will just take a few minutes to thicken a bit.
Pour boiling water over lime jello and marshmallows.
When dissolved, add pineapple.
Stir and cool until thick.
Fold in whipped cream cheese and mayonnaise.
Mix gently, but thoroughly. Pour into shallow pan 3 inches deep.
Allow to set.
Mix other 2 packages of jello with water and cool until thickish,\" then pour over lime mixture.
Make pudding according to directions on box, but do not cool. Arrange 1 layer of graham crackers on bottom of a 6 x 8-inch glass or metal (nonaluminum) baking dish.
Pour 1/2-inch layer of chocolate pudding on top of graham crackers, then another layer of graham crackers and pudding.
Repeat, but make sure the last layer is pudding.
Refrigerate until set and serve.
Mix milk, orange juice and pudding mix with rotary beater. Drain pineapple, oranges and peaches.
Fold into pudding mixture. Slice bananas and apples and add just before serving.
Chill before serving.
Prepare Jello according to package instructions. Chill for at least an hour until set. Roughly chop. Chill again until required.
Divide half the cookies evenly among 6 individual glass cups or dishes, or layer in a 6 1/2 cup glass serving bowl. Drizzle with half the sherry.
Combine strawberries and raspberries in a bowl. Spoon half the berries over the cookie layers, then top with half the Jello and half the pudding. Repeat with the remaining cookies, berries, Jello and pudding. Top with grated chocolate to serve.
Cut the cake into 1/4\" slices and arrange half in the bottom of a 9x13 dish.
In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
Fold in the whipped topping and spread half the mixture over the cake.
Arrange half the peach slices on top of the fluff.
Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.
Cook pudding according to package.
Cool.
Cook jello using only 1 1/2 cups hot water.
Cool.
Can add 1 teaspoon Knox gelatine with dry jello before adding hot water. When pudding and jello are cooled, whip cream until peaks form. Mix pudding and jello together.
Then fold in whipped cream until well mixed. Crushed pineapple can be added.
Can also be put in a jello mold. Any flavor jello and pudding can be used.