Spread half of the crushed wafers in the bottom of a greased 8 inch square pan. Prepare pudding mix according to package directions, spoon hot pudding over the wafers. Slice one banana; place over pudding. Top with remaining crumbs. Chill for one hour. Meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for at least 2 hours. Serves: 9.
rust.
Prepare the vanilla pudding using 2 cups of the
Combine flour, butter and nuts, press in bottom of 9 x 13-inch pan, bake at 350\u00b0 for 20 minutes.
Mix cream cheese, 10x sugar and 1 cup Cool Whip together and spread this on the cooled crust.
Mix vanilla pudding and 1 1/2 cups milk together and spread this on cream cheese layer.
Mix chocolate pudding and 1 1/2 cups milk together and spread this on vanilla pudding layer.
Spread 2 cups Cool Whip on top and sprinkle with grated chocolate.
he remaining milk with the pudding mix, then let it stand
Mix oleo, flour, sugar and chopped walnuts.
Spread in bottom of 13 x 9-inch pan.
Bake 10 to 15 minutes at 350\u00b0.
Set aside to cool.
Beat cream cheese, powdered sugar and Cool Whip, then spread over cooled crust.
Mix pudding with milk and spread over cheese mixture.
Top with large container Cool Whip after pudding mixture sets up firm.
Combine butter, flour, and pecans.
Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread over cooled crust.
Blend instant puddings with milk until thick. Spread over cream cheese filling.
Top with remaining Cool Whip and chill well.
***You can use whatever flavor instant pudding you like.
Press first three ingredients into a 13\" x 9\" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
Cover and refrigerate for one hour. Slice into 2\" x 2\" pieces.
Store refrigerated for up to five days.
arge bowl, whisk milk and pudding mix for 2 minutes. Let
Follow directions on the box of cake.
Cool.
Follow directions on the box of pudding, too.
Get a large bowl for layering.
Cut the cake in small pieces. Put some pudding on the bottom of the bowl.
Then the cake, chocolate pudding, whip cream and then the Heath bars.
Continue till all of the ingredients are layered.
Put in the fridge to let it settle, about one hour. Grab a big spoon.
Serves about 10 people.
Enjoy!
You'll need 8 martini glasses or similarly shaped dessert dishes.
Prepare the butterscotch pudding, adding brown food coloring if desired. Scoop 1/4 cup pudding into the a martin glass. Chill 10-15 minutes.
When the pudding has set up a bit, make the vanilla pudding. Add yellow food coloring to get a nice yellow \"candy corn\" color.
Gently spoon 1/2 cup pudding over the butterscotch pudding. Chill until ready to serve.
Thaw Cool Whip as directed on package. Top pudding with Cool Whip and candy corn. Serve.
Mix and pat flour, nuts and margarine in a 9 x 13-inch pan. Bake at 375\u00b0 for 15 minutes.
Beat until fluffy 1 cup of Cool Whip, powdered sugar and cream cheese.
Spread on cooled crust.
Mix pudding according to package directions.
Crush cookies and set aside.
Melt margarine in large bowl and add sugar.
Mix with cookies.
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.
Arrange crackers in bottom of a 9 x 9-inch cake pan.
Evenly layer banana and strawberries over crackers.
In large bowl, combine dry pudding mix, dry milk, undrained pineapple and water. Mix well using wire whisk.
Evenly spoon pudding mixture over fruit.
Refrigerate for at least 20 minutes.
Cut into 6 servings.
Mix margarine, flour, sugar and walnuts well.
Spread in 8 x 8-inch pan.
Bake 15 minutes at 350\u00b0.
ver baked layer.
Mix pudding and milk with hand beater
Bake and cool cake as directed on box.
Trim brown crust from cake.
Tear cake into about 1-inch pieces.
Prepare pudding as directed on box, using skim milk.
Fold in 2 cups whipped topping.
Bread Pudding Directions.
In medium saucepan,
Mix flour and margarine until crumbly.
Press into 9 x 13-inch cake pan.
Bake at 350\u00b0 for 10 minutes; let cool.
Mix 10x sugar, Cool Whip and cream cheese with mixer.
Pour over crust.
Mix vanilla pudding with milk; pour over first layer.
Top with cherry pie filling.
Combine
the crushed crackers and butter; press into an 8-inch square
pan.
Chill.
Combine the cream cheese, sugar, milk
and flavoring.\tSpread over the cracker crust.\tArrange the strawberry halves
on
top.
Beat the instant pudding mix with the
milk. Fold
in the whipped topping.
Spoon over the strawberries and chill until set.