nd gently add in the milk chocolate chips and vanilla (do not
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
medium saucepan, combine whole milk with the vanilla bean and
MILK CHOCOLATE PASTRY CREAM:
Place milk in a medium saucepan and
he dry ingredients and the milk in 2 additions, stirring until
quare cake pan.
Mix chocolate cake mix, water, vegetable oil
Mix pudding mix and milk in saucepan.
Stir and cook over medium heat until boils.
Remove from heat.
Pour in bowl.
Place wax paper on surface of hot pudding (to prevent a surface film). Chill.
Line bottom of 1-quart casserole dish with wafer.
Stop with bananas.
Cover with layer of chocolate pudding.
Repeat layering until ingredients are gone, topping with pudding.
Chill. Add sugar and vanilla to cream and whip.
Spread on top of pudding.
Serve immediately.
Yields 6 to 8 servings.
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
Strawberry Cake Mix, instant vanilla pudding & sugar.
In another bowl
In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
Fold in 3/4 cup whipped topping; set aside.
In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
Garnish top with remaining whipped topping.
reak dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1
Pour 3/4 cup milk in bowl. Add dark chocolate pudding mix. Beat with wire whisk 1 minute. Mixture will be thick. Gently stir in 1/2 of the Cool Whip. Spoon evenly into pie crust. Pour remaining milk in another bowl. Add white chocolate pudding. Beat with wire whisk one minute. Mixture will be thick. Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set.
5 minutes.
For the Milk Chocolate Lavender Mousse.
In the
Prepare cookie mix dough as directed.
Press into a greased pizza pan or stone.
Bake at 375\u00b0 for 15 minutes or until set; cool.
In a mixing bowl, beat milk and pudding mix on medium speed for 2 minutes.
In another bowl mix cream cheese until smooth. Spread cream cheese over cookie crust, then spread pudding over cream cheese layer .
Refrigerate for 20 minutes or until set. Spread whipped topping on top of pudding and sprinkle with chocolate chips.
p 4 squares of Bakers chocolate. Set aside.
With a
Mix pudding up according to package directions.
Whip in Cool Whip.
Lay graham crackers in the bottom of a 9 x 13-inch pan. Cover with pudding mixture and repeat layers until you have about 4 layers.
Add 1 teaspoon milk to milk chocolate icing.
Mix well and spread over the top of the pudding.
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended.
Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
In medium mixing bowl combine milk and pudding mix and, using electric mixer
Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Chill until ready to serve, at least one hour.