Add cold milk to pudding & mix with an electric mixer.
Divide mixture in half, into two separate bowls.
Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
Sprinkle with graham cracker crumbs.
Chill 24 hours.
make up 1 box of cheesecake pudding mix with milk.
When
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.
Whisk milk and pudding mix together and let sit for 5 minutes.
Whisk in water, let sit for 1 minute.
Add pumpkin and pumpkin pie spice
Refrigerate for a couple hours or you can just eat it right after.
ntil firm.
Mix first Jello packet with 1/2 cup
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.
ater to boiling.
Place Jello in a deep mixing bowl
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
Put the berries in a pie plate.
Make the jello per the package and then add the dry pudding into the jello. Pour this over the berries.
Chilluntil firm.
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.
In a medium bowl, stir cream cheese until soft.
Add dry pudding mix, dry milk, and water.
Mix well with a whisk or electric mixer.
Stir in lemon juice, Splenda, and vanilla.
Spoon evenly into 6 small dishes.
Refrigerate for at least 1 hour.
To Serve:
Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs.
Add Cool Whip.
2.5 pts each.
*You could pour this into a RF Graham cracker crust, just don't forget to add the points!
Beat until cheese is smooth and creamy. Slowly add sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Add lemon pudding (dry). Spoon into crust and chill.
p.
Add the dry pudding mix. Beat until well combined
Stir cream cheese until very soft, blend in 1/2 c. milk.
Add remaining milk and the pudding mix.
Beat slowly with egg beater just until well mixed, about 1 minute.
(Do not overbeat.)
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.
ress into pan.
Combine pudding mix and 2 cups milk
Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese,
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
.in large bowl combine condenced milk,water (or milk) add pudding mix & beat well until well blended,chill for 5-10 minute or until pudding begins to set,.
fold in whipping cream & vanilla.spoon a layer of pudding into bowl follow with layers of wafers and sliced bananas.repeat layering ending with pudding mixture on top .lay some wafers on top & chill.
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.