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.
nd refrigerate.
Make the Vanilla Pudding Custard, about 1 hour before
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.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
Take off heat and add lemon jello. Mix well.
Pour into bowl and let chill for 2-3 hours.
Mix strawberry jello with boiling water.
Add fruit cocktail with the juice.
Stir and refrigerate to let it set up.
Mix vanilla pudding with cold milk; spread over jello.
Drain pineapple; mix the juice with pistachio pudding mix.
Spread over vanilla pudding.
Spread crushed pineapple over the green mixture. Top with Cool Whip.
Heat strawberries, sugar and jello and cool.
Mix milk, vanilla pudding, sour cream and Cool Whip (reserve half for top). Line your bowl with vanilla wafers, then alternate strawberry mixture and wafers.
Then top with jello mixture while still runny.
Chill.
Top with remaining Cool Whip.
Mix orange jello, sugar, boiling water and orange juice.
Let set partially.
Add the mandarin oranges and pineapple to the jello.
Let set until solid.
While jello is setting, mix the vanilla pudding with 1 cup milk.
Let set.
Fold in the Cool Whip.
Spread onto set jello mixture and chill.
ups milk and the chocolate pudding mix over medium heat.
Mix Jello vanilla pudding mix with Eagle Brand milk and 3 c. sweet milk.
Add Cool Whip.
Layer Vanilla wafers, sliced bananas and pudding.
Makes two layers.
f water.
Place orange jello mix into small mixing bowl
Heat thawed strawberries and jello until jello is dissolved. Mix milk and vanilla pudding mix.
Add sour cream and Cool Whip. Layer ingredients, starting with vanilla wafers, strawberry mixture and pudding mixture. Top with wafers and garnish with Cool Whip and fresh strawberries.
he package for preparing the vanilla pudding: add 2 cups of cold
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.
Make jello as instructed on box.
Stir Cool Whip and milk into vanilla pudding.
After jello is congealed, fold in crushed pineapple and marshmallows; set.
Pour vanilla pudding on top, then add coconut.
Serves 8.
Place angel cake cubes in 9 x 9 x 2-inch baking pan. In mixer bowl, combine instant pudding and milk.
Add ice cream.
Beat at low speed until well blended.
Pour over cake cubes.
Chill until firm.
Dissolve jello in boiling water.
Add frozen strawberries. Stir until jello begins to thicken slightly.
Pour over pudding, but do not stir.
Chill until set.
Prepare the vanilla cream: In a bowl, mix