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.
ups milk and the chocolate pudding mix over medium heat.
Bring
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.
nd refrigerate.
Make the Vanilla Pudding Custard, about 1 hour before
et aside.
Prepare the vanilla pudding mix according to the package directions
Mix cream cheese with mixer until soft and smooth.
Add condensed milk then add vanilla pudding mix that has been prepared as directed on the box.
Layer: Vanilla Wafers, bananas, pudding mix- Repeat layers , end with pudding mix.
Let it set in the refrigerater until chilled.
Top with Cool Whip.
Use large oblong dish.
Mix vanilla pudding mix with milk.
Mix with sour cream and 1/2 of Cool Whip.
Put this mixture between layers of vanilla wafers and sliced bananas.
Put remaining Cool Whip on top of pudding.
Refrigerate until ready to serve.
Beat cream cheese in a large bowl with an electric mixer until smooth. Add sweetened condensed milk, vanilla pudding mix, banana pudding mix, milk, and sour cream; beat until smooth. Fold whipped topping into pudding mixture. Chill in refrigerator for at least 2 hours before serving.
Layer a large bowl with bananas, then wafers. Mix vanilla pudding mix according to package instructions. When pudding mixture is thick, add Eagle Brand milk and stir. Fold in Cool Whip. Pour over and through bananas and wafers until well coated. Refrigerate.
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.
Beat pumpkin, cream cheese, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth and creamy. Mix milk, rum, and vanilla pudding mix into pumpkin mixture until combined; fold in whipped topping until blended.
Freeze pudding until set, 10 to 15 minutes. Spoon 2 tablespoons pudding into each glass.
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
In mixing bowl, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes.
Spoon into serving dishes. Chill.
Heat milk to boiling over moderate heat. Quickly stir in vanilla pudding mix and bring to a boil. Remove from heat.
Stir in cinnamon dissolved in vanilla, sugar, currants and pineapple or favorite preserves. Stir in cooked rice and blend. Chill. Top with whipped cream.
Place banana slices in a bowl; toss with lemon juice to prevent browning.
Whisk heavy cream, Greek yogurt, and vanilla pudding mix together in a bowl until pudding is thick and smooth.
Sprinkle 2 tablespoons crushed cookies in the bottom of four 8-ounce clear drinking glasses. Cover cookies with 2 to 3 tablespoons pudding mixture and 3 to 4 banana slices. Repeat layers twice more.
Blend Jell-O instant vanilla pudding mix and cold milk until thick.
Add Cool Whip; blend well.
Add vanilla ice cream; mix well.
Add bananas and vanilla wafers.
Refrigerate overnight or prepare early in the morning for evening dessert.
Whisk French vanilla pudding mix with milk in a large
Mix together pudding mix and milk in a medium sauce pan.
Turn stove on to medium heat, add butter and vanilla.
Stir continuously until mixture comes to a rolling boil.
Carefully pour pudding into ready made crust and allow to cool 20 minutes on the counter before moving it into the fridge.
Allow pie to set in fridge for at least 4 hours.
Serve with whip cream!
Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and
Use vanilla pudding mix.
Pour into pan and mix with 1 cup of milk.
Then add other 3 cups of milk.
Cook as directed on box, except add 3 beaten egg yolks and cook a little longer.
Pudding will be thicker (save egg whites).