Skip to content

Type what you have

Cook with

vanilla pudding mix ×
Zuppa Inglese
Dessert Italian

Zuppa Inglese

4.1

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
  2. 2 In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
  3. 3 Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
  4. 4 In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

By Donna Holub

Pumpkin Cannoli
Dessert Italian

Pumpkin Cannoli

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
  4. 4 Fold into pumpkin mixture.
  5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
  6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Almond Cake Cannoli Trifle
Dessert Italian

Almond Cake Cannoli Trifle

5.0

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
  2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
  4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
  5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
  6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

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

Better Than...Cake
Dessert

Better Than...Cake

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. 2 In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
  3. 3 Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  4. 4 Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.

By Bobbie Kaye Bellamy