Mix pudding as directed (minus 1/4 cup of milk).
Mix D-Zerta whipped topping as directed.
Pour pudding into pie crust.
Top with D-Zerta and chill overnight.
Serves 6.
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg to pudding mixture, stirring to blend.
Then stir in pecans.
Pour into pie shell.
Bake at 375\u00b0 for about 40 minutes or until firm. Cool at least 3 hours.
Blend pudding with syrup.
Gradually add egg and milk, stirring to blend.
Pour in pie shell, then add nuts on top.
Bake at 375\u00b0 until top is firm and just begins to crack, about 40 minutes.
Cool at least 3 hours.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
Spray pie pan with Pam.
Mix first 3 ingredients.
Put this mixture in pie pan.
Take your hand and smooth it out.
Put it in oven and cook for 10 minutes at 350\u00b0. Let crust cool completely.
Next, mix cream cheese, powdered white sugar and Cool Whip.
Mix well and spread on top of crust.
Next, mix pudding and pie mix and milk.
Mix well and put on top of cream cheese, sugar and Cool Whip mixture in crust.
Then add Cool Whip on top of this and put in freezer for awhile.
Take out and serve.
In a saucepan mix both pudding and pie filling with milk, adding a cap of vanilla flavoring.
Cook according to directions on package.
Pour into pie crust.
Let cool before serving.
Can be garnished with whipped cream.
Blend pudding mix with corn syrup. Add milk and egg, stirring to blend. Add nuts. Pour into pie shell. Bake at 375\u00b0 until top is firm, about 40 minutes.
CHOCOLATE PIE CRUST:
Sift the salt
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
Spread remaining whipped topping over pudding layer in crust.
Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust.
Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hours or until set.
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.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
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.
Combine pudding mix, flour and baking powder; mix well.
Melt butter in a saucepan; remove from heat.
Add sugar and eggs. Blend in vanilla and pudding mix.
Stir in nuts.
Spread in a greased 8-inch pan.
Bake at 350\u00b0 for 35 minutes.
Cool in pan, then cut into bars.
Preheat oven to 375 degrees.
In a large bowl mix pudding mix and corn syrup.
Gradually add evaporated milk and egg until well blended.
Add pecans and pour into pie shell.
Bake until top of pie is firm and just starting to crack, about 40 minutes.
Cool at least 3 hours.
Prepare pie filling mixes separately as directed on package for pie,
reducing the milk for each to 1 3/4 cups.
Pour chocolate pie filling into pie shell.
Carefully spoon vanilla pie filling over the chocolate layer.
Chill 3 hours.
Blend syrup into whipped topping.
Spread over vanilla layer.
Chill.
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 pudding and pie filling and jello.
Add water and boil for 5 minutes; cool (this will not be thick).
Add sliced berries, chill and top with Cool Whip.
Prepare pudding according to package directions. Cover pudding with wax paper and allow to cool for 5 minutes.
Pour pudding into pie shell and refrigerate until cool.
Top with whipped topping before serving. Garnish with chocolate shavings.