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.
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.
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.
Mix undrained pineapple with pistachio pudding mix until well mixed. Then blend in whipped cream and marshmallows with large spoon until completely mixed together. Refrigerate 4 hours or until firm like sponge.
Beat together pistachio pudding and pineapple.
Fold marshmallows and Cool Whip or Dream Whip into mixture. Refrigerate in long glass dish.
Sprinkle nuts on top (optional).
Mix strawberry jello with boiling water.
Add fruit cocktail with the juice.
Stir and refrigerate to let it set up.
Mix vanilla pudding with cold milk; spread over jello.
Drain pineapple; mix the juice with pistachio pudding mix.
Spread over vanilla pudding.
Spread crushed pineapple over the green mixture. Top with Cool Whip.
Prepare pudding mix according to package directions using the 1 1/2 cups milk.
In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.
inutes.
Cool.
Mix pudding with 2 cups of milk
mix dry pudding mix with crushed pineapple.
whip in cool whip lite.
pour into baked pie shell.
refrigerate until set.
Chop the cherries into fourths, but reserve a few for the top whole.
Mix pudding with cool whip and pineapple with juice.
Add walnuts, chopped cherries and marshmallows.
Combine well.
Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
Garnish with whole cherries on top.
Mix jello into pineapple with juice; whip in Cool Whip, nuts and marshmallows.
Chill.
Yields approximately 12 servings.
Mix together pudding and Cool Whip.
When completely dissolved, add the rest of the ingredients.
Chill for minimum of 1 hour and serve cold.
Combine all ingredients in large bowl.
Beat at medium speed for 2 minutes.
Pour into greased and floured 10\" tube bundt pan.
Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
Cool in pan for 15 minutes.
Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.