Make the fruit salad: Combine the fresh fruits
Mix vanilla pudding into cool whip. Easier with a mixer but you can use a spoon.
Stir in Kahlua.
Set for 2-3 hours in fridge.
Dip will be very thick. Stir in milk until desired consistency is reached.
Mix together the vanilla pudding mix and the juice.
Cook until thick, stirring constantly.
Cool completely.
Beat until fluffy.
Stir in 8 ounces \"Cool Whip\".
Refrigerate.
Beat together orange juice concentrate and milk until frothy. Add vanilla pudding.
Beat for 1 minute (should thicken).
Blend in sour cream until smooth.
Refrigerate until ready to serve. Good luck!
In a medium bowl, mix together the vanilla pudding mix, frozen whipped topping, cream cheese, confectioner's sugar and milk. Serve chilled.
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.
In a medium bowl, mix the vanilla pudding mix, sour cream and yogurt. Chill in the refrigerator at least 2 hours before serving.
Stir the orange juice (thawed) and milk together in container with lid.
Add the vanilla pudding; seal and shake.
Stir in sour cream; chill 2 hours.
Use with assorted fruits such as apples, oranges, bananas, strawberries, pineapple, cantaloupe, grapes, etc.
Make pudding by following package directions.
Fold Cool Whip into pudding.
Dip Bulacha Maria in coffee one by one and layer on the bottom of serving dish.
Pour pudding and garnish.
Preparation time:
20 minutes.
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.
In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until very well blended.
Serve with fruit (cantelope, honey dew melon, apples, grapes, etc).
Blend all ingredients together.
Refrigerate several hours to blend flavors.
Serve with fresh fruit.
Makes 2 1/2 cups.
Has 11 calories per tablespoon, if made with sugar-free pudding: 16 calories per tablespoon, if make with regular pudding mix.
Zero fat grams.
Let Cool Whip thaw for about 1 hour.
Mix in pudding mix using a mixer until well blended.
ups milk and the chocolate pudding mix over medium heat.
Mix together the sour cream and oj.
Stir in the pudding mix, making sure all the powder is dissolved and fully incorporated.
Chill, covered, until serving.
Beat 1 envelope of Dream Whip with 1 cup milk until frothy, approximately 2 minutes.
Add pudding, the remaining milk and the almond extract; beat until mixed.
Place in refrigerator for 15 minutes.
Cut up available fruit into dipping pieces.
Dip fruit into fruit dip and eat.
Great for after school.
Can refrigerate remaining fruit dip for 3 days.
Mix pudding and milk.
Gently beat in sour cream.
Fold in orange peel and orange juice.
Chill.
In center of serving tray, set a small bowl of pudding.
Arrange fruit around the bowl.
To keep fruit bright, dip in lemon juice, mixed with a little water.