Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
ilk, water and pudding mix; mix well. Add chocolate. Over medium heat
Dip cookies in milk, one at a time.
Layer in bottom of casserole dish.
Prepare vanilla mix by package directions; spread over cookies.
Add a layer of whipped topping and a layer of cookies dipped in milk.
Prepare chocolate pudding by package directions; spread over cookie layer.
Top with remaining whipped topping.
Shave chocolate candy bar over the top.
Chill for several hours.
Prepare pudding mix in a 2 quart saucepan as directed on box, using 2 cups milk. Stir dry cake mix into hot pudding. Stir in nuts and chocolate chips. Spread batter into a 9 x 13 inch ungreased pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cake springs back when touched.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
cratch recipe at above. Frost. Makes 2 (9\") layers.
The Ultimate Chocolate
b>pudding mixture over the Brownies.
Spread half of the Coconut pudding mixture over the Chocolate pudding
nch squares.
Prepare chocolate and cream cheese pudding separately in two
In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
Fold in 3/4 cup whipped topping; set aside.
In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
Garnish top with remaining whipped topping.
akers chocolate. Set aside.
With a cheese grater, grate the remaining
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!
Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Chill until ready to serve, at least one hour.
Follow directions on the box of cake.
Cool.
Follow directions on the box of pudding, too.
Get a large bowl for layering.
Cut the cake in small pieces. Put some pudding on the bottom of the bowl.
Then the cake, chocolate pudding, whip cream and then the Heath bars.
Continue till all of the ingredients are layered.
Put in the fridge to let it settle, about one hour. Grab a big spoon.
Serves about 10 people.
Enjoy!
rchment paper.
Place the water and the butter in a small
In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended.
Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
owl melt peanut butter in the microwave (about 10-20 seconds
Prepare cake mix according to package directions.
Allow to cool completely.
Break apart one layer of cooled cake into a large trifle bowl.
Sprinkle with Kahlua and crushed candy.
Layer with half of the prepared chocolate pudding and half of the Cool Whip.
Repeat layers, ending with Cool Whip.
I save some of the crushed candy for the top.
Refrigerate until ready to serve.
Pour 3/4 cup milk in bowl. Add dark chocolate pudding mix. Beat with wire whisk 1 minute. Mixture will be thick. Gently stir in 1/2 of the Cool Whip. Spoon evenly into pie crust. Pour remaining milk in another bowl. Add white chocolate pudding. Beat with wire whisk one minute. Mixture will be thick. Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set.
Layer half the cake on bottom of a deep bowl.
Cover with half the prepared chocolate pudding.
Cover with half of chocolate bar, broken into small pieces.
Next, cover with one container of Cool Whip.
Repeat all layers.
Sprinkle chocolate on top with a cherry.
Refrigerate.
Cook chocolate pudding as directed on the box.
After pudding is cooked, remove from heat and add cake mix; stir only until moistened.
Spread into a 13 x 9-inch cake pan.
Put chocolate chips and nuts on top.
Cook in a 350\u00b0 oven for 30 to 35 minutes or until done.