Type what you have

Ingredients

• ✓ white chocolate pudding mix
• brownie mix
• milk
• instant coffee granules
• water
• whipped topping
• chocolate covered toffee bar

Instructions

1. 1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. 2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. 3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

By ADRSEW

Ingredients

• ✓ white chocolate pudding mix
• all-purpose flour
• baking soda
• salt
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.
2. 2 In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

By JEANNE5

Ingredients

• ✓ white chocolate pudding mix
• sugar cookie dough
• milk
• cream cheese
• margarita mix
• white sugar
• cornstarch
• strawberry
• whipped topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put cookie dough onto a 12-inch pizza pan, rolling to fit to the edges in an even layer.
3. 3 Bake cookie dough 'crust' in preheated oven until golden brown, 10 to 14 minutes. Cool crust at room temperature until cool enough to handle. Carefully slide spatula under the 'crust' and remove from pan to a large, flat serving platter.
4. 4 Whisk 1 cup milk and pudding mix together in a bowl until smooth; put aside until set.
5. 5 Beat cream cheese and 1/2 cup milk together in a separate bowl. Add pudding mixture to the cream cheese mixture and stir until smooth; spread evenly over the 'crust.'
6. 6 Stir margarita mix, sugar, and cornstarch together in a saucepan over medium-high heat; cook and stir until the sugar dissolves completely and the mixture thickens into a syrup. Remove from heat to cool slightly. Stir strawberries into the syrup; pour onto the pizza 'crust' and spread evenly.
7. 7 Dot the strawberry layer with whipped topping.

By Pamela

Ingredients

• ✓ white chocolate pudding mix
• white cake mix
• raspberry flavored gelatin mix
• raspberry
• vegetable oil
• water
• egg
• milk
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
4. 4 Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
5. 5 Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
6. 6 Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

By CPilling

Ingredients

• ✓ white chocolate pudding mix
• yellow cake mix
• egg
• water
• vegetable oil
• amaretto liqueur
• almond extract
• butter
• water
• sugar
• amaretto liqueur
• vanilla frosting
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
2. 2 In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
3. 3 Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
4. 4 Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
5. 5 To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
6. 6 Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

By C Goff

Ingredients

• ✓ white chocolate pudding mix
• strawberry
• white sugar
• heavy cream
• lemon yogurt
• rum
• pound cake
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
3. 3 Chill a large metal mixing bowl and beaters from an electric mixer.
4. 4 Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
5. 5 Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
6. 6 Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

By Rachel Mehl