Stir almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and cardamom together in a bowl with a lid. Refrigerate 8 hours to overnight.
Combine mango and maple syrup in a blender; blend until smooth.
Layer chia pudding and mango puree in 4 dessert bowls or glasses.
n a bowl. Mix in chia seeds. Refrigerate for at least
ilk, rice milk, 6 tablespoons chia seeds, and maple syrup in
Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.
Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds. Transfer mixture to a large jar with a lid; allow to rest for 5 minutes. Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.
Refrigerate chia mixture, 8 hours to overnight.
Transfer chia pudding to a bowl. Mix shredded coconut and coconut sugar together in a bowl. Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.
Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.
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.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Make French Vanilla Instant pudding as side of box directs.
Mix Vanilla Extract with pudding.
Mix 1/2 Cool Whip container into pudding.
Layer vanilla Wafers, pudding and bananas until gone. (save at least 1 wafer).
Top with remainder of cool whip.
Crunch 1 wafer and sprinkle on top.
Chill and serve.
Mix pudding according to directions less 1/2 cup milk, add half of the Kool Whip and the Eagle Brand milk; add vanilla.
Layer in dish:
vanilla wafers, pudding, bananas and cover with the rest of the Kool Whip.
Layer bananas and vanilla wafers, pouring mixture of vanilla pudding mix, vanilla instant pudding mix, milk and sour cream over each layer.
Top with Cool Whip.
Better if it sits over at least 24 hours before serving.
Mix flour and baking soda and set aside.
Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture.
Then stir in chips (batter will be stiff).
Drop dough by rounded teaspoonfuls on ungreased baking sheet.
(it works well to roll dough in ball and slightly flatten).
Bake at 375\u00b0 for 8-10 minutes.
Mix pudding and milk well.
Add sour cream and 1/2 Cool Whip. Mix well.
Layer in a large bowl the vanilla wafers, pudding and bananas. Repeat until all pudding is used.
Seal with the other half of the Cool Whip.
layer vanilla pudding over Oreo crust.
Layer chocolate pudding over vanilla pudding.
Cover
Mix flour and margarine together. Press in bottom of pan.
Add pecans and press into the dough. Bake at 350\u00b0 for 20 minutes or so, then let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of dough crust. Mix chocolate instant pudding and spread over cream cheese mixture. Mix French vanilla instant pudding and spread over chocolate. Cover top with Cool Whip and garnish with whatever.
Combine butter or oleo, sugars, vanilla and pudding mix.
Beat until smooth.
Add eggs and mix well.
Combine baking soda and flour and add to butter mixture.
Stir in chips and nuts.
Drop by tablespoon on ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
In blender, mix milk, pudding, yogurt and vanilla and blend until smooth.
Mix all fruits.
Layer 4 dessert dishes, alternating with pudding and fruit, ending with pudding.
Top with 1 raspberry, 1 strawberry and kiwi.
Garnish with orange peel and mint.
Serve immediately or cover and refrigerate.
Serves 4. Contains 110 calories, 1 gm fat and 384 mg sodium.
Prepare 1 large package of vanilla instant pudding as package directions indicate.
Blending at low speed, add Cool Whip and 1/2 of the sour cream container.
Beginning with vanilla wafers, then sliced bananas and pudding, layer until finishing with a layer of vanilla wafers for topping.
Enjoy!
ups milk and vanilla in large bowl; add vanilla instant pudding mix. Beat
Mix vanilla instant pudding mix with cold milk.
Then mix whipped cream with sour cream.
Then add all together; layer bananas, then vanilla wafers, then pudding mix.
Chill for 2 hours.