Bring water to boiling point.
Stir in pudding and jello. Boil about 3 or 4 minutes.
Remove from heat and stir in fruit. Put in pan and refrigerate.
Add 1 1/2 tablespoons jam per graham tart mix instant jello pudding and pour over jam until level with top of tart crust. Place in refrigerator and chill until ready for after main meal.
Mix jello pudding and Dream Whip pudding mix with milk.
Layer bananas and vanilla wafers in a pan or glass bowl.
Spread mix on 1 layer at a time until all ingredients are finished.
Put Cool Whip on top (optional).
Bird's brand (or substitute jello pudding powder), 1/4 cup milk
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.
Combine puddings and water.
Cook over medium heat to boiling point.
Remove from burner; add jello.
Put whole mixture in refrigerator to cool.
Mix in oranges and Cool Whip; cool for 2 hours.
(Any kind of jello flavors and matching fruit can be used.)
Beat eggs.
Add jello mix, sugar and oil.
Mix well.
Add pudding mix, vanilla and milk.
Beat for 3 minutes with electric mixer.
Add rest of ingredients.
Pour into one large greased loaf pan.
(or two smaller).
Cook at 325 degrees for 1 hour.
Optional Glaze: Blend 1 cup confectioners sugar with 2 tablespoons milk and drizzle over the top.
add 2cups of boiling water to lemon jello.
add can of pears (mashing the pears a little) with liquid to the jello.
refrigerate until firm, about 3 hours.
remove from refrigerator and fold in cool whip.
refrigerate until needed.
serve in any type of dessert dish.
Mix the first 3 ingredients and bring to boil.
Boil until thickens or longer.
Cool until jells.
Add Cool Whip and oranges to jellied mixture.
Mix and chill.
Crush Oreos.
Mix Jello pudding according to directions. Fold in Cool Whip and half of crushed Oreos.
Pour into dish and cover with remaining Oreos.
Garnish with gummy worms. Refrigerate.
Make Jell-O your choice of flavors. Mom made red; strawberry or cherry.
Let chill until almost set.
Make pudding with the vanilla pudding mix and milk. You can make whatever flavor trips your trigger; Mom always made vanilla.
Start a layer of pudding in clear wide mouthed glass.
Add a layer of Jell-O.
Add layer of pudding, the Jell-O, then pudding.
Do 4 glasses that way.
Chill for a couple of hours until Jell-O is completely set.
Serve.
Can top with whipped cream if you want to be really fancy.
Mix together butter, flour, brown sugar, salt and 1/2 cup nuts.
Press into a 9x13 pan.
Bake 350 for 12 minutes and cool.
Cream cheese sugar and remaining nuts.
Mix together and spread on cooled crust.
Slice bananas as over cheese mixture.
Whisk pudding into cold water in a medium saucepan.
Mix well and boil exactly 1 minute at a full boil.
Let cool slightly.
Pour over bananas.
Refrigerate til cool and top with cool whip to serve.
Break cake into bite size pieces.
Put in a 13 x 9-inch baking dish.
Beat pudding and 1 cup milk; add softened ice cream.
Pour over cake.
Refrigerate 10 minutes.
Mix jello and 1 cup hot water.
Add thawed berries and juice.
Pour over cake.
Let stand in refrigerator until firm (overnight).
Frost with whipped topping.
Gradually stir milk and egg into pudding mix in saucepan.
Add rice and raisins.
Stir over medium heat until mixture just comes to boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes.
Sprinkle with cinnamon and nutmeg.
Refrigerate 1 hour.
In a large bowl, put the can of peaches (do not drain the juice.)
Set aside.
In large saucepan, put the 6 cups of water, jello, pudding and 12 marshmallows.
Cook over low heat, stirring constantly, until all the marshmallows have dissolved.
Then pour this mixture into the bowl of peaches.
Stir.
Put in refrigerator.
Chill.
Serves 10.
Serve with whipped cream on top.
This is a good dish to make the night before you need it. Serves 10.
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).
Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
Mix together and press into 9x13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
Mix well; spread over cooled crust.
Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
Spread on cheese layer.
Add remaining Cool Whip and sprinkle with nuts.
inutes.
Cool.
Mix pudding with 2 cups of milk
To Assemble in Bowl or
Punch Bowl:
Put 1/3 of the crumbled chocolate cake and top with 1/3 of the pudding, then sprinkle with 1/3 of the candy. Top with 1/3 Cool Whip. Repeat until ingredients are used.
Garnish with crushed candy or nuts.
Refrigerate. Great dish to make ahead.
Pour the dry puddings and dry jello into a medium pan.
Add the water and stir until well blended.
Bring to a boil and boil for one full minute.
Pour into a large bowl and let it set up in the refrigerator overnight.
When ready to serve, stir up the mixture a bit to loosen it up.
Add the Cool Whip and mix together til pretty well blended.
Add the raspberries.