br>To make the apple pudding cake, bring apples and 1/2
Mix first three ingredients together and pat into 9x13\" pan.
Bake at 350 for 20 minutes.
Cool.
While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
Spread over cool crust.
Prepare puddings separately according to package directions.
Spread vanilla pudding over cool whip mixture.
Spread chocolate pudding over vanilla pudding.
Top with remaining cool whip and garnish with shaved chocolate.
Chill several hours or overnight.
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe.
Put cake in oven at 350\u00b0 for 30 to 35 minutes or until done.
Let cake cool.
et aside.
Prepare the vanilla pudding mix according to the package
Take \"skin\" off top of cake to reveal cake.
Spread vanilla pudding over top of cake; let set for a few minutes to settle. Spread pie filling or pudding of your favorite flavor over vanilla pudding; let set a few minutes to settle.
Spread Cool Whip over filling or pudding.
Fix, then keep cool for at least 1 hour before serving.
br>Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry
1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
wo 9 inch round cake pans.
Make pudding according to package
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk.
Add vanilla ice cream.
Mix, pour over cake cubes.
Chill until firm.
Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices.
Stir until Jell-O thickens.
Pour over pudding and cake.
Do not stir.
Chill until set.
emaining 1 cup milk and vanilla pudding. Pour into boiling milk and
nch cake pans.
Beat cake mix, milk, oil, eggs, and vanilla pudding mix
Crumble angel food cake in bottom of cake pan.
Prepare the vanilla pudding with skim milk and spread over cake.
Sprinkle strawberries or cherries over the pudding.
Top with Cool Whip.
tove-top. Add cornstarch and vanilla to reserved milk; drizzle into
then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
Fix cake mix as directed on package.
Allow to cool completely.
Cream together cream cheese (softened) and vanilla pudding with only half the milk required in pudding directions. Spread this on top of cake.
Drain pineapple and spoon on top of cream cheese mixture.
Spread on Cool Whip.
Chill!
re no longer crispy. Prepare vanilla pudding and allow to thicken while
Mix and cook cake as directed; cool.
Mix vanilla pudding and milk together (2 cups milk per box pudding); let set overnight. Drain pineapple.
Mix sour cream, pineapple, Cool Whip and pie filling together with pudding.
Cut cake into small pieces; stir into pudding mixture.
Let set a while.
Serves 10 to 15.
Mix white cake mix as directed on box. Bake. After cake has baked, poke holes in it with a fork.
Dissolve the Jell-O in the hot water and then add the cold water.
Pour over cake. Chill awhile.
Make vanilla pudding as directed on box. Spread over cake. Spread whipped topping over that.
Make your favorite chocolate and vanilla puddings.
Line a 13 x 9-inch cake pan with whole graham crackers.
Spread with half the chocolate pudding.
Layer again with graham crackers.
Spread with half the vanilla pudding.
Refrigerate until chilled.
When ready to serve, top with freshly whipped cream.
Combine the flour, butter and nuts.
Spread into a 9 x 13-inch pan.
Bake for 15 minutes at 375\u00b0.
Cool slightly.
Mix together the cream cheese, xxx sugar and 1/2 carton of Cool Whip.
Spread evenly over the baked crust. Whip together the chocolate pudding and 1/2 the milk.
Spread over the cream cheese mixture.
Do the same with the vanilla pudding, spreading over the chocolate pudding.
Cover with the remaining Cool Whip.
Sprinkle some chopped nuts on top.
Store in refrigerator.