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.
Prepare the vanilla cream: In a bowl,
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.
oil, eggs, and vanilla pudding mix together in a large bowl with an electric
resh fruits in a bowl with the sugar, lemon juice, lemon
In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
Bring to a boil over medium-low heat, whisking constantly.
Whisk in the vanilla extract and set aside.
Line the bottom on a 9\"-13\" baking pan with the vanilla wafers then the bananas.
Pour the pudding into the pan carefully.
Push more vanilla wafers into the sides of the pan.
Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.
Mix together the cake mix, pudding, sour cream, eggs and oil.
Using an electric mixer beat the batter for 8 to 10 minutes.
Grease and flour a 10 inch tube pan.
Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chips and walnuts over it.
Pour in remaining batter and top with remaining chips and nuts.
Bake at 350 degrees for 50 to 60 minutes.
Cool for about 10 minutes and then turn out onto a serving plate and cool completely.
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.
Line pie pan with vanilla wafers; cover with sliced bananas. Pour in instant vanilla pudding.
When firm, top with whipped cream and chill.
In a large mixing bowl combine pudding mix, milk and condensed milk.
When pudding is thoroughly mixed add cool whip.
Mix until cool whip is completely blended in.
Add 3 sliced bananas and mix.
Crush 1 cup of vanilla wafer and add to pudding.
Use vanilla wafers to line a serving bowl.
Alternate layers of wafers and vanilla pudding, ending with the pudding.
If you have a few wafers left over, use some to decorate the top of the pudding.
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.
In mixer bowl combine sugar, corn oil and vanilla pudding.
Blend on medium speed, add eggs on low speed. Then mix on medium speed until mixture is creamy.
Combine dry ingredients and add 1 cup at a time on low speed, mixing thoroughly.
Add strawberries and 3/4 cup juice; mix well.
Pour into loaf pans; bake at 350\u00b0F for 50-60 minutes.
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.
Whisk French vanilla pudding mix with milk in a large bowl
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.
Mix flour and baking soda.
Combine oleo, sugars and pudding mix in a large bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add the flour mixture.
Stir in oats and raisins or chocolate chips.
Batter should be stiff.
Drop by rounded teaspoons on ungreased baking sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Makes about 5 dozen.
Always soft.
Mix vanilla pudding mix with milk.
Beat until smooth and thick.
Add sour cream and Cool Whip.
Add salt.
Pour over vanilla wafers and bananas.
Keep refrigerated.
Keeps longer than ordinary banana pudding.
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.
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!
Vanilla Ice Cream with Salted Caramel Swirl:
In