Follow directions on large box of cook and serve Jello brand chocolate pudding.
While hot pour into 1 graham cracker crust. Let set for 4 hours.
Top with whipped topping, when totally cool. Garnish with chocolate shavings.
Microwave 4 of the chocolate squares, 6 TBSP of the
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.
Bake chocolate cake according to directions on the box. Prepare a large box of jello chocolate pudding.
Chop Skor or Heath candy bars into small pieces (approximately 4 bars). Break cake into pieces and layer 1/2 of the cake into a bowl and pour Kahlua over cake to moisten; add a layer of pudding, a layer of Cool Whip and a layer of candy (use amount according to your taste). Repeat layers and chill to set.
azelnuts (if using).
Make chocolate pudding following manufacturer's directions. Pour
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Beat milk, vanilla and mix for 2 minutes.
Spoon into paper or plastic cups.
Insert wooden pop stick or plastic spoon into each for handle.
Freeze 5 - 7 hours.
To remove pop from cup run under warm water for 15 seconds.
Don't twist or pull on the stick when removing!
You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.
Beat chocolate pudding mix with milk for 2 minutes. Pour into pie crust. Cover and put in refrigerator for 1 hour.
Make chocolate pudding according to package directions. Cool for about 5 minutes. Mix pudding with dry cake mix and pour into a greased 9 x 13 pan. Top pudding/cake mixture with brown sugar, nuts & chocolate chips. Bake at 350\u00b0 for 30 minutes.
Mix pudding mix and milk in saucepan.
Stir and cook over medium heat until boils.
Remove from heat.
Pour in bowl.
Place wax paper on surface of hot pudding (to prevent a surface film). Chill.
Line bottom of 1-quart casserole dish with wafer.
Stop with bananas.
Cover with layer of chocolate pudding.
Repeat layering until ingredients are gone, topping with pudding.
Chill. Add sugar and vanilla to cream and whip.
Spread on top of pudding.
Serve immediately.
Yields 6 to 8 servings.
Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Chill until ready to serve, at least one hour.
p 4 squares of Bakers chocolate. Set aside.
With a
Pour 3/4 cup milk in bowl. Add dark chocolate pudding mix. Beat with wire whisk 1 minute. Mixture will be thick. Gently stir in 1/2 of the Cool Whip. Spoon evenly into pie crust. Pour remaining milk in another bowl. Add white chocolate pudding. Beat with wire whisk one minute. Mixture will be thick. Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set.
Make chocolate pudding according to directions.
Add to dry cake mix and mix thoroughly.
Pour into oblong greased pan.
Top with nuts and chocolate chips.
Bake at 350\u00b0.
Check after 35 minutes if toothpick comes out clean.
In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended.
Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
Make 2 layer chocolate cake according to box directions, then cut into pieces.
Make instant chocolate pudding according to directions on box.
In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip.
Layer again.
End with Cool Whip and sprinkle with brickles for decoration.
Easy to make! Delicious!!
Cook chocolate pudding as directed on the box.
After pudding is cooked, remove from heat and add cake mix; stir only until moistened.
Spread into a 13 x 9-inch cake pan.
Put chocolate chips and nuts on top.
Cook in a 350\u00b0 oven for 30 to 35 minutes or until done.
In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
Fold in 3/4 cup whipped topping; set aside.
In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
Garnish top with remaining whipped topping.
Bake brownie mix and cool thoroughly.
Follow directions to make chocolate pudding.
Beginning with brownie, layer chocolate pudding, Cool Whip and crushed Butterfinger bars.
Make 3 to 4 layers, depending on size of bowl, ending with crushed candy on top.
Refrigerate.
Prepare cake mix as directed on box.
Pour into greased and floured 9 x 13 pan.
Sprinkle over top of cake dry chocolate pudding mix.
Pour over all 1 c. boiling water.
Bake cake as directed on cake box.