nd refrigerate.
Make the Vanilla Pudding Custard, about 1 hour before
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.
Blend the pudding and milk together until thick
Mix chocolate pudding with 2 cups milk and pour on cream cheese mixture.
Let cool and set up!
Mix vanilla pudding with 2 cups milk and pour on chocolate pudding.
Let cool and set up! Mix pistachio pudding with 2 cups milk and pour on vanilla pudding.
Let cool and set up!
Top with Cool Whip and nuts! Yummy!
Combine flour, butter and nuts, press in bottom of 9 x 13-inch pan, bake at 350\u00b0 for 20 minutes.
Mix cream cheese, 10x sugar and 1 cup Cool Whip together and spread this on the cooled crust.
Mix vanilla pudding and 1 1/2 cups milk together and spread this on cream cheese layer.
Mix chocolate pudding and 1 1/2 cups milk together and spread this on vanilla pudding layer.
Spread 2 cups Cool Whip on top and sprinkle with grated chocolate.
Mix chocolate and vanilla pudding with milk and put on other mixture.
Top with Cool Whip and pecans.
Mix the cake as directed on package.
Spread in a 9 x 13-inch cake pan and bake.
Mix milk and cream cheese. Add vanilla pudding. Beat for 2 minutes. Spread on cooled cake.
Drain the pineapple well. Spread over the pudding mix.
Spread Cool Whip over the pineapple. Sprinkle with nuts, if desired.
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.
Line pie pan with vanilla wafers; cover with sliced bananas. Pour in instant vanilla pudding.
When firm, top with whipped cream and chill.
Layer vanilla wafers on bottom of bowl.
Cut bananas in slices.
Mix one package of instant vanilla pudding according to package and pour on top of bananas.
Put in refrigerator for 1 hour.
Eat!
Delicious!
Mix vanilla, pudding and milk.
Add Cool Whip.
Spray 9 x 13-inch pan with Pam.
Layer with whole graham crackers.
Spread one-half of the mixture over the crackers.
Place another layer of crackers over mixture.
Spread with the other half of the mixture. Layer again with graham crackers.
Spread with chocolate frosting.
Refrigerate until ready to serve.
ver cool crust.
Prepare Vanilla Pudding using only 1-3/4
Mix together vanilla pudding mix and milk.
Fold
Mix the vanilla pudding mix with 1/4 cup of milk and the sugar until fully blended. Meanwhile, heat the rest of the milk and the coconut milk in a pan and bring to a boil. Stir in the pudding mixture, bring to a boil again, then lower the heat and simmer for 1 min, stirring constantly, until the mixture is thick.
Toast the coconut in a dry frying pan. Pour the pudding into dessert glass dishes and decorate with the mango slices and coconut.
br>Chill.
Prepare chocolate pudding; mix as directed on package
Mix the first three ingredients together.
Press into a 9x13 pan.
Bake at 325 F for 20-25 minutes. Cool.
Beat cream cheese and icing sugar together.
Mix in 2 cups of Cool Whip.
Spread over crust.
Mix chocolate, vanilla pudding and milk together.
Spread over cream cheese.
Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
Grate chocolate over top if desired.
Refrigerate for 2 hours before serving.
ablespoons at a time, adding vanilla, almond extract, and the salt
ups milk and the chocolate pudding mix over medium heat.
arge mixing bowl beat together vanilla pudding mix and milk for 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.