Prepare pudding according to package directions. Be
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.
ilbur who does the CopyCat recipes. I've made these -- they
Add pineapple juice and boiling water to Jello.
Mix milk with pudding and whip until thick.
Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
Add Cool Whip and oranges on top.
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
ixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped cream.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
Mix pudding and milk together. Add pumpkin and spice to taste. Pour into baked crust and chill at least 1 hour before serving.
medium saucepan, mix the pudding mix and milk together first
Mix jello and pudding together in saucepan.
add 5 cups cold water and cook until it boils. Will be like a thin gel.
Cool for 5 hours.
Beat in the cool whip and chill overnight.
Mix cream cheese, 1 tablespoon half and half and whipped topping.
Whip together.
Spread on bottom of crust.
Pour 1 cup half and half and add pudding.
Wire whip and let stand 3 minutes. Stir in pumpkin and spices.
Spread over cream cheese layer.
Chill 2 hours.
Top with whipped topping and nuts (optional).
Combine a pumpkin, pudding mixes and water very well. Using a mixer or whisk makes a better texture. Add cool whip and chill.
Note: The whole thing is 11 weight watcher points Estimated points 1.5 per serving.
Mix pumpkin, spices, and half the milk.
While stirring, slowly add mix and remainder of milk.
Stir until smooth.
Let sit for 30 minutes if you prefer a thicker consistency.
Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.
Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with whisk until smooth.
Gently stir in Cool Whip.
Spread on bottom of crust.
Pour cold milk into bowl.
Add pumpkin, pudding mixes, and spices.
Beat with whisk until mixed.
Will be thick. Spread over cream cheese.
Refrigerate for 4 hours.
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl
ugar, and 1/4 teaspoon pumpkin pie spice together in a
br>In separate bowl, combine pumpkin, 3/4 cup sugar, 1