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No-Bake Chocolate Eclair Cake
Snack American

No-Bake Chocolate Eclair Cake

4.7

Prep
20 min
Cook
3 min
Total
145 min

Instructions

  1. 1 In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
  2. 2 In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
  3. 3 Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
  4. 4 To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
  5. 5 Pour sauce over graham cracker layer and refrigerate until set; serve.

By Linda Rex

Sweet Banana Bread
Snack American

Sweet Banana Bread

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Lightly grease an 8x4-inch loaf pan; set aside.
  2. 2 Sift together flour, baking powder, baking soda, salt, and vanilla pudding mix in a medium bowl; set aside.
  3. 3 Beat sugar and shortening in a large bowl with an electric mixer until light, scraping the sides of the bowl often. Add eggs one at a time, beating well after each addition. Mix in milk.
  4. 4 Add flour mixture and mashed banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Pour batter into the prepared loaf pan.
  5. 5 Place in a cold, non-preheated oven. Set the temperature to 350 degrees F (175 degrees C). Bake for 50 minutes. Cover loaf loosely with foil to prevent burning and continue baking until a toothpick inserted into the center comes out clean, 10 to 20 minutes more. Let loaf rest in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Maranda Bibb

Cinnamon Bread Delight
Snack American

Cinnamon Bread Delight

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 5x9-inch loaf pans; sprinkle bottoms with cinnamon-sugar.
  2. 2 Combine flour, sugar, pudding mix, cinnamon, baking powder, baking soda, and salt in a large bowl. Combine milk, oil, applesauce, eggs, and vanilla in a separate bowl; stir into flour mixture until smooth. Divide batter between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By AlaskaMama

Fresh Pear Bread
Snack American

Fresh Pear Bread

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  2. 2 In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
  3. 3 Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

By coolbeans

Lady Lock Filling II
Dessert

Lady Lock Filling II

4.2

Prep
45 min
Cook
Total
55 min

Instructions

  1. 1 In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
  2. 2 Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
  3. 3 Use a pastry bag to fill the lady locks. Freeze or serve immediately.

By Debbie Druga

Almond Milk Instant Pudding
Dessert

Almond Milk Instant Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
  2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
  3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Cherries in the Snow Cake I
Dessert

Cherries in the Snow Cake I

4.4

Prep
Cook
Total

Instructions

  1. 1 Prepare and bake cake according to directions given on cake mix box using a 9 x 13 inch pan. Cool in pan.
  2. 2 Prepare pudding according to directions. Pour on top of cooled cake. Pour cherries on top of pudding. Serve. Refrigerate any leftovers.

By Yvonne

Cheater No-Cook Pastry Cream
Dessert

Cheater No-Cook Pastry Cream

4.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Easy Strawberry Pudding Parfaits
Dessert American

Easy Strawberry Pudding Parfaits

3.9

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Prepare vanilla pudding according to package directions, except do not chill.
  2. 2 In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
  3. 3 In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

By Jacqui

Whipped Cream Mousse Frosting

Whipped Cream Mousse Frosting

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
  2. 2 Fold whipped topping into whipping cream mixture to evenly mix. Refrigerate until ready to use.

By Angela Welch

Pudding and Cream-Filled Strawberries
Dessert

Pudding and Cream-Filled Strawberries

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
  2. 2 Use a straw to poke a hole in each strawberry, from top to bottom.
  3. 3 Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

By Paula

Pumpkin Delight
Dessert

Pumpkin Delight

4.0

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Aunt Betty's Banana Pudding
Dessert

Aunt Betty's Banana Pudding

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
  2. 2 Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
  3. 3 Make a single layer of vanilla wafers in the bottom of a 9x13-inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

By Genia Vincent

Oreo Fluff Salad
Dessert American

Oreo Fluff Salad

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk milk and instant pudding mix together in a large serving bowl until thickened, about 2 minutes. Fold in whipped topping until incorporated.
  3. 3 Stir crushed cookies into pudding until well blended. Cover the bowl with plastic wrap; refrigerate until chilled and thickened, at least 1 hour to overnight.

By MelindaSAbel

Momma's Wine Cake
Dessert

Momma's Wine Cake

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
  3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
  4. 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

By Esther Nelson

No-Crust Strawberry Pie
Dessert American

No-Crust Strawberry Pie

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Rinse and hull strawberries; pat dry with a paper towel. Spread strawberries evenly in a 10-inch pie plate.
  2. 2 Combine water, pudding mix, and gelatin mix in a medium saucepan. Stir well and bring to a full boil. Pour mixture over strawberries in the pie plate.
  3. 3 Chill pie in the refrigerator for at least 4 to 6 hours before serving.

By Andi Macklem

No-Bake Eggnog Pie

No-Bake Eggnog Pie

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Beat heavy cream in a bowl with an electric mixer on high until stiff peaks form; set aside.
  2. 2 Whisk pudding mix, eggnog, rum extract, and nutmeg until mixture starts to thicken, about 2 minutes. Gently fold in whipped cream until well incorporated, and spoon into prepared pie crust, smoothing out the top.
  3. 3 Cover; refrigerate the pie until firm, at least 4 hours or overnight.

By lutzflcat

Frozen No-Bake Pumpkin Pie
Dessert

Frozen No-Bake Pumpkin Pie

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

By Jackie