stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the
In a buttered 9\" x 13\" pan break angelfood cake into chunks and spread evenly over the bottom.
In a medium bowl, whisk together pudding mix and milk and pour over cake.
Spread Cool Whip on top of cake-pudding mixture.
Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
Cover cake with plastic wrap and refrigerate at least 3 hours before serving.
over medium heat place in vanilla bean pod, whipping cream, dash
Prepare and cook cake mix according to package
bowl, whisk milk and pudding mix for 2 minutes;
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Beat together butter and cream cheese.
Add Cool Whip, powdered sugar, vanilla instant pudding, milk and vanilla.
Put 1/2 crushed cookies in the bottom of a bowl.
Add other mixture and top with remaining crushed cookies.
This recipe will serve 8 people.
In a bowl, mix the vanilla instant pudding according to directions. Add pineapple. Blend in Cool Whip; refrigerate.
our taste. Same for the cake.
Grease and flour a
Bake layer cake according to directions, making 2 layers.
Let cool.
Prepare vanilla instant pudding mix according to directions using cold milk.
Crumble one layer of the cake in the bottom of a large punch bowl or trifle bowl.
Spread with 1/2 can pineapple evenly over cake.
Next, spread 1/2 pudding evenly over pineapple. Next, spread 1/2 strawberries over pudding.
Next, sprinkle 1/2 chopped nuts over the strawberries.
Next, spread 1/2 coconut over the nuts.
Add one container of Cool Whip.
Bake yellow cake as directed on box and cool.
Mix vanilla pudding with 3 cups milk.
Begin layering.
Cut cake in half, crumble one half in punch bowl, add 1/2 pudding mixture to the top of crumbled cake, add 1/2 can pie filling, add 1/2 can crushed pineapple, add 1/2 tub Cool Whip and add 1/2 package pecans.
Then begin another layer with the other 1/2 of the ingredients:
cake, pudding, pie filling, pineapple, Cool Whip and pecans.
>Yellow Cake:
Your vanilla cake mix - make batter according to recipe instructions
Cook cake as directed.
When done, while hot, put holes in cake and pour chocolate syrup over cake (save a little). Refrigerate until cold.
Mix vanilla instant pudding as directed. Pour over cake; add Cool Whip over pudding.
Drizzle walnut topping and remainder of chocolate syrup over cake.
Bring 1 cup of milk to boil in medium sauce pan.
Stir in rice and raisins.
Cover pan.
Remove from heat.
Let stand for 5 minutes.
Meanwhile prepare pudding.
Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
Add rice mixture to pudding and stir.
Cover surface with plastic wrap.
Cool 5 minutes.
Stir.
Serve warm or chilled.
Crush the cookies in a blender or food processor.
Beat the cream cheese, butter and confectioners sugar.
Beat instant pudding and milk together.
Fold the topping with the pudding.
Fold the cream cheese mixture with the pudding.
Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies.
Put in freezer a day before.
Bake yellow cake mix in 9 x 13-inch pan.
Combine crushed pineapple and its juice and 1 cup sugar.
Bring to boil for 5 minutes.
Punch holes in cake and pour pineapple mixture over cake.
Let cool.
Prepare vanilla instant pudding.
Pour over cool cake.
Slice 3 bananas and layer over pudding.
Spread with 8 once carton Cool Whip.
Sprinkle with nuts and coconut.
Keep in refrigerator.
Line deep dish bottom and sides with slices of pound cake. Combine Eagle Brand milk, instant vanilla pudding mix and cold water.
Chill at least 5 minutes.
Whip cream and fold in strawberries and bananas, then fold into pudding, milk and water chilled mixture.
Pour into dish lined with pound cake.
Garnish with fresh strawberries and chill until very cold and set.
Bake cake in 13 x 9-inch baking pan.
Cool.
Make the vanilla instant pudding.
Spread pudding on top of cooled cake.
Pour can of pineapple (drained) over top of pudding.
Spread Cool Whip over layer of pineapple.
Sprinkle top with crushed walnuts.
Mix eggs, water, oil, cake mix and vanilla instant pudding. Bake cake in greased and floured cake pan for 25 minutes at 350\u00b0. After cooling, split to make 4 layers.
Stack with filling made of frozen coconut, 1 1/2 c. sugar and sour cream.
Store in refrigerator in air tight container for 3 to 5 days.
When ready to serve, mix softened cream cheese, 1/2 c. sugar, 1/2 c. confectioners' sugar and vanilla.
Fold in cool whip and frost top and sides of cake and add coconut.
Store in refrigerator.
upcake liners.
Place 1 vanilla wafer flat-side down in