Over a very low heat and stirring constantly, whisk together the milk and the pudding.
When blended, add rice and stir.
Bring to a soft boil.
Be sure to keep stirring or it will stick to the bottom of the pan.
Cook for the length of time specified on the pudding box.
Prepare pudding, using mixing instructions on box.
Add cooked rice and cinnamon; mix well.
Makes 4 servings.
Make pudding, using 3 cups cold milk.
Beat approximately 2 minutes.
Add sugar-free peanut butter to taste.
(I usually use 1/2 to 3/4 cup).
Can add cream cheese or leave out.
Fold in 1 small container of Cool Whip.
Mix until smooth and chill.
Mix sugar-free vanilla pudding with milk according to directions
in blender.
Add peanut butter.
Blend until smooth. Pour into a cooled crust. Top with Cool Whip.
Chill and serve.
Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
Pick your favorite flavor of sugar free instant pudding mix.
YOU MUST DO
Put 3 cups of milk in saucepan to heat.
Mix pudding mix and egg into the remaining cup of cold milk.
Add to the hot milk on stove.
Add rice and raisins; stir over medium heat until the mixture comes to a boil.
Cool 5 minutes, stirring twice.
Pour into serving bowl.
Sprinkle with cinnamon and nutmeg.
Prepare pudding according to directions on box, then add cold cooked rice.
Spoon into dessert cups or dishes.
Place in refrigerator until ready to use.
Cook first 5 ingredients at medium heat until just boiling. Pour into bowl.
Cover with plastic wrap for creamy pudding.
Let set in refrigerator for 1 hour, then mix.
Sprinkle with cinnamon/nutmeg mixture.
Makes 10 servings, approximately 103 calories each.
medium pot bring the rice, milk and butter to a
Cook pudding according to package directions.
Remove from heat.
Add dry jello and stir.
Let cool and thicken a few minutes.
Fold the strawberries into cool pudding mixture.
Pour into pie shell or graham cracker crust.
Chill and top with Cool Whip.
Use Jell-O Sugar Free Instant Pudding (Not Cooked), 4-serving package.
Mix the water and pudding mix together until there are
Mix pudding mix and milk until thickened.
Line bottom of medium baking dish with vanilla wafers.
Spread a layer of pudding mix over wafers.
Slice a layer of bananas over mix.
Layer another layer of wafers and top with pudding and bananas, top with cool whip.
Cover and refrigerate until ready to serve.
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.
In saucepan, stir together pudding mix and jello with water; stir over medium heat until it comes to a boil.
Cool in refrigerator until thick.
Arrange strawberries in pie shell. Pour mixture over berries.
Chill until set.
Serve with \"Sweet Pretenders\" sugar-free topping.
Mix flour and nuts.
Add melted margarine.
Press in bottom of dessert dish.
Bake until golden brown at 350\u00b0.
Cool completely. Can be set in freezer.
Cream softened cream cheese and Equal. Mix whipped topping as directed on package.
Blend into cream cheese and Equal.
Spread over cool crust.
Blend pudding and milk until thick.
Spread over cream cheese.
Top with another package of sugar-free whipped topping.
Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese,
eparate bowl, mix pancake mix, pudding mix, protein powder and salt
Whip milk and vanilla pudding until it thickens.
Line bottom of bowl with honey graham crackers.
Slice bananas over the crackers and cover with the pudding mix.
Repeat until all the mix is used.
Slice bananas on top.