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.
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.
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.
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.
Heat strawberries and jello together; let cool.
Mix instant pudding, milk, sour cream and Cool Whip together.
Place in dish a layer of wafers, layer of pudding and then layer of strawberries. Put another layer of wafers and strawberries; top with pudding. Keep cool!
Pour 2 1/2 cups milk into large bowl.
Add 2 pkgs jello instant chocolate pudding.
Beat with whire whisk until well blended.
Mix in 1 tub cool whip topping, thawed.
Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
Refrigerate 1 hour or until ready to serve.
Makes 16 servings.
Mix strawberries, jello and sugar in saucepan.
Bring to a boil and turn off heat.
Let it cool.
Mix large instant pudding according to directions.
Add large sour cream and large Cool Whip.
Mix well.
Cover bottom of large glass bowl with vanilla wafers.
Cover with pudding mix.
Then add a layer of the strawberry mixture.
Continue to layer until you use all.
This is a very big pudding.
Place cake cubes in a 9x9x1 1/2-inch baking dish.
In mixing bowl, combine instant pudding and milk, add ice cream and beat at low speed until well blended.
Pour over cake cubes.
Refrigerate until firm.
Dissolve jello in boiling water, add frozen strawberries and stir until jello begins to thicken.
Pour over pudding, do not stir.
Refrigerate until set.
Serve with a dollop of whipped cream and fresh strawberries.
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.
Mix Jello vanilla pudding mix with Eagle Brand milk and 3 c. sweet milk.
Add Cool Whip.
Layer Vanilla wafers, sliced bananas and pudding.
Makes two layers.
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.
separate eggs and use whites for something else (like breakfast).
beat yolks and 2 cups milk until well combined.
heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
cool for 15 or more minutes then add the rest of the milk.
refrigerate for at least two hours.
add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
add to ice cream freezer and process according to your machines directions.
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).
Mix Jell-O with hot
water
and
let
gel.
Mix instant pudding as directed.
After Jell-O
is set, put pudding on top and cover with Cool Whip.
Use
a 9 x 13-inch cake pan.
Makes 10 to 12 servings.
s melted, stir. Add dry pudding mix; stir until well blended
In a large bowl, mix together pudding, sliced bananas and Cool Whip.
After mixing together, get another large bowl.
Put a layer of Nilla Wafers to cover bottom of dish.
Put pudding mixture in to cover cookies.
Continue to repeat layers until all of the pudding mixture has been used.
Top with crushed Nilla Wafers.
Spoon 1/2 cup of whipped topping into each of 6 dessert glasses.
Using back of spoon, make depressions in center and spread topping up sides of glasses.
Prepare pudding mix with milk as directed on package.
Spoon pudding mixture into glasses; 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.
In large casserole dish, crumble angel food cake.
Prepare instant pudding as indicated on box.
Pour layer on top of cake; add layer of strawberries; then layer of Cool Whip.
Strawberries can be put on top, if desired.