1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
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.
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.
Mix Jello vanilla pudding mix with Eagle Brand milk and 3 c. sweet milk.
Add Cool Whip.
Layer Vanilla wafers, sliced bananas and pudding.
Makes two layers.
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.
ixture into a 9-inch pie dish to form a crust
Mix together pudding mix and milk in a medium sauce pan.
Turn stove on to medium heat, add butter and vanilla.
Stir continuously until mixture comes to a rolling boil.
Carefully pour pudding into ready made crust and allow to cool 20 minutes on the counter before moving it into the fridge.
Allow pie to set in fridge for at least 4 hours.
Serve with whip cream!
Beat vanilla pudding with milk until thick.
Fold cool whip& oreos into pudding.
Spoon into crust.
Freeze pie.
Line pie pan with vanilla wafers; cover with sliced bananas. Pour in instant vanilla pudding.
When firm, top with whipped cream and chill.
Alternately layer in 9 x 13-inch pan, graham crackers, chocolate pudding, graham crackers and vanilla pudding.
There should be 2 chocolate layers and 2 vanilla layers.
Top with layer of graham crackers with Cool Whip spread on top.
Refrigerate overnight or at least 8 hours before serving.
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.
nd refrigerate.
Make the Vanilla Pudding Custard, about 1 hour before
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk.
Add vanilla ice cream.
Mix, pour over cake cubes.
Chill until firm.
Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices.
Stir until Jell-O thickens.
Pour over pudding and cake.
Do not stir.
Chill until set.
Layer vanilla wafers on bottom of bowl.
Cut bananas in slices.
Mix one package of instant vanilla pudding according to package and pour on top of bananas.
Put in refrigerator for 1 hour.
Eat!
Delicious!
Mix vanilla, pudding and milk.
Add Cool Whip.
Spray 9 x 13-inch pan with Pam.
Layer with whole graham crackers.
Spread one-half of the mixture over the crackers.
Place another layer of crackers over mixture.
Spread with the other half of the mixture. Layer again with graham crackers.
Spread with chocolate frosting.
Refrigerate until ready to serve.
Cook the vanilla pudding according to pkg. directions.
Remove from stove and stir the package of jello into the hot pudding.
Add the frozen strawberries; stir until the strawberries are well melted.
Pour into pie crust and refrigerate.
Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
Take off heat and add lemon jello. Mix well.
Pour into bowl and let chill for 2-3 hours.
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.
ups milk and the chocolate pudding mix over medium heat.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.