separate eggs and use whites for something else (like breakfast).
beat yolks and 2 cups milk until well combined.
heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
cool for 15 or more minutes then add the rest of the milk.
refrigerate for at least two hours.
add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
add to ice cream freezer and process according to your machines directions.
Pour instant pudding mix into a bowl, add green tea powder and mix well. Add milk and continue according to package directions. I find that it takes 2 minutes for the pudding to set.
I know it's more of an idea than a recipe, but it tastes good when you get tired of regular pudding!
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Mix milk with 1/4 cup pudding mix and pour over apple slices in 8 x 8-inch square baking dish or pan.
Cream butter and sugar. Add egg and vanilla; blend.
Add flour which has been sifted with the baking powder and cinnamon, then add rest of pudding mix and nuts.
Pour over apples and bake at 350\u00b0 for 35 minutes. Delicious served with vanilla ice cream.
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.
Mix instant pudding mix according to directions on box.
Add vanilla and Cool Whip.
In rectangular serving dish, place layer of whole vanilla wafers.
Top this with layer of sliced bananas. Pour pudding mixture over bananas.
For topping, add sliced bananas to cover and stack vanilla wafers around edge of dish.
Mix instant pudding mix and milk. Add sour cream and 1/2 Cool Whip.
Mix well. Pour mixture over layered bananas and vanilla wafers.
Spread remaining Cool Whip over pudding.
Layer bananas and vanilla wafers, pouring mixture of vanilla pudding mix, vanilla instant pudding mix, milk and sour cream over each layer.
Top with Cool Whip.
Better if it sits over at least 24 hours before serving.
Prepare pudding mix as directed.
Don't drain fruit.
Mix all the fruit together with the box of vanilla instant pudding mix. Place in refrigerator.
Cream butter and sugar, add egg and instant pudding.
Beat well, add sifted flour and baking powder.
Roll into small balls, flatten with fork on a cold greased tray.
Bake 180\u00b0C degrees for 15-20 minutes.
You may add sultanas, cherries or nuts if wished.
Ice if desired.
Mix together instant pudding mix, milk, condensed milk and 1/2 of Cool Whip.
In large bowl, place 1 layer each of wafers and banana slices.
Spoon pudding mixture over layers until covered. Continue layering evenly.
Top with remaining Cool Whip.
Decorate with additional wafers, if desired.
n large bowl; add vanilla instant pudding mix. Beat with an electric mixer
Mix flour with baking soda. Combine margarine, sugars, vanilla and pudding mix; beat until smooth and creamy. Beat in eggs.
Gradually add flour mixture; then stir in chocolate chips and nuts (if using).
Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees F. for 10 minutes.
Drain all fruit, reserving 2 cups of mixed juices.
Layer drained fruit, strawberries, cherries and bananas into bowl. Combine pudding mix with juices in bowl, beating until thick.
Pour over fruit.
Do not toss.
Chill for 2 hours before serving. Yields 15 servings.
Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
Pour into a 13 x 9-inch pan that has been greased and floured.
Bake at 350\u00b0 for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
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.
hite sugar. Beat in the instant pudding mix until blended. Beat in the
Pour liquor into a large measuring cup.
Add in milk to equal 2 cups.
Add in pudding mix.
Whisk by hand, or beat at low speed for two minutes.
Pour into shooter cups & chill.
Bring 1 cup of milk to boil in medium sauce pan.
Stir in rice and raisins.
Cover pan.
Remove from heat.
Let stand for 5 minutes.
Meanwhile prepare pudding.
Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
Add rice mixture to pudding and stir.
Cover surface with plastic wrap.
Cool 5 minutes.
Stir.
Serve warm or chilled.
beat until blended, then mix in the pudding mix and vanilla.
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