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.
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.
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg, stirring to blend.
Then add pecans.
Pour into pie shell.
Bake at 375\u00b0 until top is firm and just begins to crack, about 40 minutes.
Cool at least 3 hours.
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.
Melt first three ingredients together in covered dish on High in microwave 1 to 1 1/2 minutes, stirring after 30 seconds. Spread chocolate mixture over prepared crust.
Slice bananas and place on top of chocolate mixture.
Mix milk and jello pudding; let stand 5 minutes.
Spoon over bananas.
Cover or decorate top with whipped topping.
Refrigerate 1 hour and serve.
rackers to a 9-inch pie plate and, using your hands
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).
spring-form pan or pie pan with cooking spray.
Prepare instant pudding pie filling according to box directions.
Place a layer of graham crackers in glass dish.
Mix cool whip and vanilla pudding together.
Place a layer of cool whip and vanilla mixture over graham crackers.
Another layer of graham crackers.
Pour the other half of cool whip and vanilla mixture over graham crackers.
Another layer of crackers.
Pour the 2 cans of pie filling over the top.
Place in refrigerator overnight.
Prepare pudding/pie filling according to package directions. Add sliced fruit (with Fruit-Fresh if pie won't be eaten right away).
Pour into crust.
Refrigerate 1 hour.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
Bird's brand (or substitute jello pudding powder), 1/4 cup milk
blend all ingredients but strawberries,sprinkles, half of the butterscotch chips and pie crust in blender.
pour in pie crust.
add strawberries.
add remaining chips.
add sprinkles.
serve.
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Cook pudding according to package directions.
Remove from heat.
Add dry jello and stir.
Let cool and thicken a few minutes.
Fold the strawberries into cool pudding mixture.
Pour into pie shell or graham cracker crust.
Chill and top with Cool Whip.
Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
Spread evenly in pie shell.
Refrigerate 30 minutes or until firm.
Arrange banana slices over chocolate.
Pour milk into lg. bowl.
Add pudding mixes.
Beat with whisk 1 minute.
Let stand 5 minutes.
Spoon pudding mixture over bananas.
Spread whipped topping on top.
Refrigerate at least 4hrs or until set.
Combine pudding mix, jello, water and lemon juice in saucepan; cook and stir over med. heat until mixture comes to boil. Pour into bowl; chill till thickened (to hasten chilling, place bowl of pudding mixture in large bowl of ice and water) Fold in Kool Whip, blending well; stir in berries, pour into shell and chill until set 1-2 hr.
Garnish with additional Kool Whip and berries. Note; sugar free jello and pudding mix can be used for reduced fat and calories.
Combine jello, pudding, Sweet 'N Low and water in saucepan. Bring to a boil.
Cool mixture and add strawberries (berries may be sweetened if you wish).
Pour into pie shell and refrigerate for several hours.
Serve with whipped cream.
Makes 6 generous servings.
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.
Line a 9 inch pie plate with vanilla wafers, reserving