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).
Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*.
You can also put sliced peaches or bananas on top of filling before sealing with the cake. This filling makes cakes so tasty! Be sure to use imagination with pudding & cake flavors and enjoy! Just Remember, this filling is milk and heavy cream based so you must keep cool and/or refrigerated.
ut judging from other Molotoff recipes I've seen I would
efrigerate until chilled.
Bread Pudding:
Preheat the oven to
Pour 3 cups milk into bowl.
Add pudding mix and beat until mixture begins to stiffen (about 2 minutes).
In separate 2-inch deep dish, place a layer of vanilla wafers on bottom and sides of dish.
Chip 1 1/2 bananas over wafers.
Then cover with 1/2 of vanilla pudding.
Cover with vanilla wafers.
Repeat with bananas and pudding.
Finally, cover with a layer of vanilla wafers. Refrigerate for several hours.
he bread pudding into individual servings. Drizzle with Limoncello Simple Syrup and
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
emaining crackers aside.
Prepare pudding according to package directions, using
Stir together the pudding and whole milk. Let set for a few minutes.
Add the whipped topping and sweetened condensed milk to the pudding, mixing well. Let this set while preparing first layer.
Evenly layer in 13 X 9 dish, 1/2 box of vanilla wafers, 2 1/2 bananas, sliced, (approx. 1/4\" slices) and 1/2 the pudding mixture.
Repeat the 3 layers making sure bananas are completely covered. If a banana peeks through it will turn brown.
Refrigerate, preferably overnight or at least a few hours before serving.
Enjoy!
Follow recipe on the cake mix box for mixing and baking the cake.
Bake two layers.
When cake is baked, turn on baking rack until cool.
Mix pistachio instant pudding mix as directed on the box.
Let chill until set.
(You can make the pudding before time to use it.)
Take the pudding mix after it has set and spread on one layer of cake.
Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
Cook together the first 4 ingredients for 2 minutes.
Cool, then add whipped topping and oranges.
Very simple and delicious!
Cook rice in water and salt as directed on package.
Cool.
Mix pudding and cold milk as directed on box.
Add cooled rice and mix well.
Refrigerate until ready to serve.
Prepare cake according to instructions on box (9 x 13-inch or 9 x 15-inch).
While cake is baking, cook pineapple, sugar and cornstarch until thick.
Spread mixture on baked cake while cake is warm.
Let cool.
Prepare pudding mix according to directions on box.
Spread on cooled cake.
Spread Cool Whip over pudding. Sprinkle with coconut.
reheated 350\u00b0 oven until pudding is set and a sharp
Whip pudding, cream and pineapple juice until firm.
Fold in crushed pineapple pieces.
Chill for an hour or so before serving.
Simple as that!
Pour milk in a large deep microwave safe bowl. (I use a 6 cup glass measuring cup).
Add the chocolate pudding powder and whisk to combine.
Stir in the tapioca and allow to sit for 5 minutes to soften.
Microwave on high 8 minutes stirring every two minutes.
Top with fruit and whipped cream if desired.
Run the package of tofu through the blender first to get a nice smooth consistency.
Add the pudding mix and milk, and blend on low speed (high speed if you see powdery pieces) until fully blended.
Pour into ramekins or bowls and cover with plastic wrap to prevent skin from forming, and refridgerate for at least 2 hours.
Stem and slice strawberries and add sugar if needed. Toss until sugar is dissolved.
Prepare pudding as directed on package and allow to soft set -about 5 minutes.
In a large clear glass bowl or trifle bowl, tear half of the angel food cake into bite size pieces.
Layer in half of the strawberries then half of the pudding and repeat layers.
If you have time allow to sit in the fridge an hour to absorb juices of berries but it is good to go as soon as you make it.
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
In a large bowl, tear the cake into bite-size pieces.
Set aside.
In a mixing bowl, mix pudding according to package directions.
Fold in the Cool Whip.
Pour pudding mixture over the cake pieces.
Top with sliced strawberries.
Spread the glaze on top of strawberries.
Chill and serve.