Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
Mix together pudding, milk, sour cream and cool whip. Mix all of these ingredients together until smooth.
Layer bowl with 2-3 bananas and vanilla wafers. Then pour half of the mixture on top and layer again. Finish off with the rest of the cool whip for topping and a few cookie crumbles.
Layer vanilla wafers and sliced bananas in large, flat bowl.
Beat milk into pudding until thickened.
Pour over bananas and spread to cover.
Spread Cool Whip over pudding.
Chill before serving.
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.
Mix pudding according to directions on box.
Fold in thawed cool whip, add vanilla wafers and sliced bananas and mix well.
Chill and enjoy!
br>On low speed add vanilla extract and one egg and
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.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
In glass dish, place wafers on bottom.
Then layer with fruit and pudding.
Add second layer of wafers and fruit and pudding if desired.
Top with prepared whipped topping.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Cook pudding as directed on the box and cool in the pan.
Add sliced banana to the cooling pudding.
Put a layer of the pudding on the bottom of a bowl and a layer of the vanilla wafers alternately until all of the pudding is used up.
Top with crushed vanilla wafers.
udding is cooked, stir in vanilla extract.
(For richer flavor
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.
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 sugar-free pudding in milk.
Mix well; use mixer.
Add lemonade mix; mix well.
Add Cool Whip; mix well.
Put into crusts and chill.
In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.
Combine water, oats, caramel extract, and sugar-free vanilla syrup in a high-powered blender. Process on high speed for 1 minute. Strain through a fine-mesh sieve or nut-milk bag, if desired.
Preheat
oven to 350\u00b0.\tBeat eggs in large mixing bowl. Add sugar, water and oil.
Sift together dry ingredients.
Add slowly to\tegg mixture, mixing well.
Add carrots, pecans and pineapple. Mix
until\twell
combined.
Spray 9 x 13-inch pan with
vegetable spray.
Flour lightly.
Bake approximately 40 minutes.
Cool. Frost with Sugar-Free Cream Cheese Icing.
nch baking dish with vanilla wafers; reserve remaining wafers.
Slice bananas over
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thick. Serve with vanilla wafers.