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.
mix dry pudding mix with crushed pineapple.
whip in cool whip lite.
pour into baked pie shell.
refrigerate until set.
spring-form pan or pie pan with cooking spray.
Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
Mix the milk with the instant pudding for 1 minute on medium.
Slice the bananas into a bowl and mix with the lemon juice.
Layer the bananas into the bottom of the baked and cooled piecrust.
Pour the instant pudding mix over and smooth it to the edges.
Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
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.
Mix chocolate pudding with 2 cups milk according to directions, then put into pie shell.
Mix pistachio pudding according to directions and put on top of chocolate pudding.
Top with Cool Whip and refrigerate 1 hour before serving.
Drain fruit cocktail and mandarin oranges.
Combine Cool Whip, jello pistachio pudding and chopped pecans in large bowl.
Add fruit cocktail and oranges.
Chill for 1 to 2 hours.
Serve as dessert.
Mix up pudding mix, milk and ice cream; blend well.
Pour pudding mixture into pie shell.
Let set in refrigerator for 1 hour.
Top with Cool Whip.
Mix cream cheese, sugar and 1/2 Cool Whip together.
Mix pudding mix according to package directions.
Put cream cheese mixture on crust, next pudding.
Top with remaining Cool Whip. Grate a Hershey almond candy bar over top.
Chill.
Beat with mixer until thick the first 3 ingredients; pour into crust.
Beat together 1 cup heavy whipping cream and sugar; beat until creamy (do not overbeat).
Pour over pudding mixture and refrigerate 2 hours; serve.
Beat pudding and milk 1 to 2 minutes.
Add whipped cream. Fill in graham cracker crust.
ool completely before frosting.
Pistachio Icing.
Place your bowl
ntil firm.
Combine lemon pudding with 1 1/2 cups
Prepare pistachio pudding according to box instructions.
Add the undrained pineapple, chopped nuts and miniature marshmallows. Stir and add Cool Whip and coconut.
Chill and serve.
Cook gelatin according to package instruction, depending on the firmness you desire.
Cool and cube gelatin.
In a medium bowl, beat pistachio pudding with half and half or milk till blended.
Add in gelatin cubes, pineapple tidbits and chopped pistachios.
Chill at least 6 hours for flavors to blend.
Heavenly!
Mix cool whip with cream cheese slowly and add in pistachio pudding.
Then add pineapple, fruit cocktail, and marshmallows. Chill and serve.
In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.
In a large bowl, combine the pineapple and dry pistachio pudding mix.
Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
Refrigerate until chilled and serve.
Cooking time is chill time.
Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
Place half the ladyfingers in the bottom of a 9\" X 13\" glass dish.
Add half the pudding and half the Cool Whip.
Repeat layers.
Crumble 3-4 Heath bars over top.
Refrigerate.
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.