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.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
Prepare instant pudding pie filling according to box directions.
Place a layer of graham crackers in glass dish.
Mix cool whip and vanilla pudding together.
Place a layer of cool whip and vanilla mixture over graham crackers.
Another layer of graham crackers.
Pour the other half of cool whip and vanilla mixture over graham crackers.
Another layer of crackers.
Pour the 2 cans of pie filling over the top.
Place in refrigerator overnight.
Pour apple pie mix into graham crust.
Bake at 375\u00b0 for 25 to 30 minutes.
Cool well.
Mix jello pudding as directed on package. Spread over cooked apple pie and top with whipped topping. Chill.
Mix instant pudding with fat free milk.
Let it begin to thicken.
Then add 1/2 of the cool whip.
Blend together with a spoon.
Pour into the crust.
Let it get firm in the refrigerator. Before you serve it, add the rest of the cool whip to the top of the pie.
Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks.
Add remaining milk and pudding mixes; beat on low speed.
Beat on high speed for 2 minutes, scraping bowl occasionally.
Spoon into pastry shell.
Refrigerate at least 4 hours.
Empty the pudding mix into a bowl. Add the Instant Skim Milk
Blend fruit cocktail juice and 1 package dry lemon jello instant pudding.
Pour over ingredients and chill.
Good with meat or fowl.
Also a great light dessert.
Mix graham cracker crumbs, butter and sugar together.
Press into a 9-inch pie pan.
Chill.
Pour sour cream and cold milk into a mixing bowl.
Add the cream cheese and instant pudding.
Beat with electric mixer for 1 minute or until smooth.
Pour cheese mixture into the prepared pie crust.
Chill until set.
Garnish with a thin \"frosting\" of sour cream, if desired.
*Can use Jell-O vanilla flavor sugar-free instant pudding and Cool Whip Lite whipped topping.
Dissolve Jell-O in hot water and add orange juice. Refrigerate until partly congealed.
Add mandarin oranges (drained) and crushed pineapple (drained).
Chill until firm. Mix lemon instant pudding pie filling to directions on box and fold in Cool Whip.
Pour over Jell-O mixture.
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.
Pour milk into medium bowl.
Add pie filling mix.
Beat with wire whisk 2 min until well blended.
Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
Gently stir in cool whip into remaining pudding.
Spoon over pie.
Refridgerate for 3 hours.
Top with cool whip before serving.
Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
Spread evenly in pie shell.
Refrigerate 30 minutes or until firm.
Arrange banana slices over chocolate.
Pour milk into lg. bowl.
Add pudding mixes.
Beat with whisk 1 minute.
Let stand 5 minutes.
Spoon pudding mixture over bananas.
Spread whipped topping on top.
Refrigerate at least 4hrs or until set.
Mix the Cool Whip and dry Jello together.
Mix the instant pudding with the milk.
Combine the Jello mixture and the pudding mixture together and pour into either a graham cracker crust, crumb crust or baked pie shell.
Chill at least one hour before serving.
Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust.
Refrigerate 30 minutes or until set. Top each serving with 1 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.
Add pie filling mix to milk in a bowl.
Mix slowly with rotary beater or at lowest speed of electric mixer, just until blended (about 30 seconds).
Blend in pumpkin spice and 2 cups whipped topping.
Pour into pie shell and chill until set, at least 4 hours. Garnish with remaining whipped topping and pecan halves.
Completely dissolve gelatin in boiling water; add ice cubes and stir until melted.
Prepare instant pudding with 3/4 cup milk as directed on package for pie.
Let stand about 2 minutes.
Blend in gelatin.
Chill if necessary until thickened.
Fold in 2 cups Cool Whip and strawberries.
Pour into crust.
Freeze 1 hour or chill in refrigerator 3 hours before serving.
Dissolve jello in boiling water; add cold water.
Chill until very thick.
Meanwhile, prepare instant pudding with milk as directed on package.
Let stand until set, about 5 minutes.
In pan, add jello and pudding to 2 1/2 cups water and bring to a boil, stirring with a whisk.
Put in refrigerator to cool and thicken.
Slice berries into bottom of crust and pour cooled mixture over top.
Refrigerate until firm.