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.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
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.
Spread 7 graham crackers in a 9 x 13-inch Pyrex dish.
Prepare pudding using only 3 cups of milk.
Fold in 8 ounces of Cool Whip. Add well drained pineapple.
Spread half of pudding mixture over graham crackers.
Add 7 more graham crackers and spread remaining pudding mixture over top.
Add 7 more crackers.
Spread remaining Cool Whip over top.
Can top with chopped pecans and cherries. Serves 12.
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.
Bake cake mix as directed.
Fix pudding as directed.
When cake has cooled, slice in pieces.
Layer in big container cake, pudding, pie filling until you stop with pie filling.
Keep in refrigerator.
Line 9-inch square pan with whole graham crackers.
Prepare pudding mix.
Let stand 5 minutes, then fold in the Cool Whip. Spread half the mixture over the graham crackers, then add another layer of graham crackers.
Top with remaining pudding mixture and crackers.
Spread pie filling on top of the last crackers.
Chill for 3 hours before serving.
Line a 9-inch square pan with graham crackers.
Prepare pudding mix with milk as directed.
Let stand 5 minutes, then blend in Cool Whip.
Spread half of pudding mixture over crackers. Top with remaining crackers and pudding.
Spread pie filling over top.
Chill 3 hours.
Serves 9.
Line 9 x 13-inch pan with 7 graham crackers.
Fix pudding as on package.
Beat at lowest speed of mixer for 2 minutes.
Add Cool Whip to pudding.
Spread pudding mixture over crackers. Layer rest of crackers on top, then spread pie filling over all. Chill 3 hours.
he remaining milk with the pudding mix, then let it stand
Mix together first 3 ingredients and press into 13 x 9 x 2-inch pan.
Bake in 350\u00b0 oven for 20 minutes.
Cream cheese with powdered sugar.
Add 1/3 large container of Cool Whip.
Spread on cooled crust.
Add milk to pudding.
Beat until thick.
Spread over creamy mixture.
Cover pudding layer with remaining Cool Whip and nuts.
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.
Mix flour, butter and nuts and pat into bottom of 9x13 inch pan.
Microwave on high for 3 minutes and cool.
Mix cream cheese, sugar and 1 cup cool whip and spread into pan.
Beat pudding and milk and pour over mixture in pan.
Spread remaining cool whip over top and refrigerate.
Mix pudding; let stand 5 minutes.
Stir together with Cool Whip.
Layer together in serving bowl with graham crackers.
Make top layer graham crackers and top with cherry pie filling.
Chill at least 3 hours before serving.
Make cake as per directions.
Cool.
Make pudding and cool. Spread pudding layer over cake.
Top with chocolate Cool Whip and refrigerate.
Cut and serve.
Line a 9-inch square pan with whole graham crackers, breaking if necessary to fit.
Prepare pudding mix as directed on package. Let stand 5 minutes.
Blend in whipped topping.
Spread half the mixture over crackers.
Add another layer of crackers and top with remaining mixture.
Cover with crackers and spread cherry pie filling over top layer of crackers.
Chill at least 3 hours. Yields 9 servings.
Cream first 2 ingredients together, add 3rd ingredient, mix well
Add milk and vanilla then fold in 1/2 of cool whip (or real whip cream).
Layer with bananas and pudding.
Top with remaining cool whip and garnish with wafers.
Wafers may also be layered with the pudding and bananas.
Refrigerate. Enjoy!
n a large saucepan, combine pudding mix, gelatin & milk, cooking according