Mix sugar-free pudding in milk.
Mix well; use mixer.
Add lemonade mix; mix well.
Add Cool Whip; mix well.
Put into crusts and chill.
Combine cream cheese and equal.
Add 2 cups milk, then add sugar-free pudding.
Pour into graham cracker crust.
Chill.
Beat until stiff Dream Whip and cold milk.
Add sugar-free pudding and cold milk.
Beat until fluffy.
Pour into pie crust.
Mix two scoops protein powder (I use Any Whey) with a large carton of Faga yogurt in a large bowl.
Add sugar free pudding (of your choice) and 1 1/2 cups milk or water (I am lactose intolerant so I use water and it turns out fine). Mix well.
Chill and later top with sugar free Cool Whip.
Mix sugar-free pudding according to directions.
Let set. Spoon all of pudding between the 2 layers of cake.
Top with Chocolate Sauce and sliced almonds.
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
Combine pudding mix, jello and water in saucepan.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat; add orange juice.
Chill until thickened.
Beat cream, Equal and vanilla until stiff.
Fold into chilled pudding mixture. Add sliced strawberries, mixing carefully with spoon.
Pour into pie shell and chill 2 to 4 hours before serving.
Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
Bake at 350\u00b0 for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
Spread into cool crust. Chill at least 3 hours before serving.
Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
Layer fresh strawberries in baked pie crust. In a saucepan, bring vanilla pudding and water to boil. Remove from heat and stir in strawberry jello. Pour mixture over strawberries in crust. Cool. Serve with fat-free or light Cool Whip.
Wash and drain strawberries, then slice and sprinkle with Equal or any other brand sweetener.
Prepare pudding according to directions except use water instead of milk.
When pudding comes to boiling according to box directions, add the sugar-free strawberry gelatin.
Mix well and cool.
Add sweetened strawberries.
Pour into graham cracker crust or other kind of crust.
Chill until set.
Serve with sugar-free Cool Whip.
Mix vanilla sugar-free pudding, pumpkin, skim milk, sweetener and spices together.
Mix according to the time on the pudding box.
Pudding sets in 5 minutes.
Pudding can also be put in a pie shell.
In medium saucepan, combine Jell-O, pudding and water.
Cook until boiling; cool.
Will thicken as it cools.
Add raspberries and pour into pie shell.
Refrigerate for at least 2 hours.
Beat cream cheese until very soft.
Gradually add 1/2 cup milk and blend until smooth.
Add remaining milk and pudding mix. Blend at low speed until smooth.
Top with Cool Whip.
Mix pudding according to directions on box.
Add sugar-free lemonade mix.
Fold in 2 heaping teaspoonfuls of Cool Whip.
Pour into baked pie crust and store in refrigerator for an hour.
Makes 2 pies.
Mix pineapple and sour cream. Add dry instant pudding and mix well; pour into crust. Can be topped with whipped topping. Preparation time about 20 minutes.
Mix first 3 ingredients and press into 8 or 9-inch pie plate. Prepare pudding as directed.
Pour into crust and chill.
Top with Cool Whip.
Pour pineapple with juice into a bowl. Sprinkle the pudding mix over pineapple. Add sour cream. Mix until well blended. Pour into crust. Chill 4 hours before serving.
Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
Bake 350 5-8 minutes.
water, both boxes of sugar free jello. Separately, in a measuring