Type what you have

Ingredients

• ✓ instant white chocolate pudding mix
• skim milk
• fat-free whipped topping
• chocolate graham cracker
• milk chocolate candy bar

Instructions

1. 1 Whisk together skim milk and white chocolate pudding mixes in a large bowl until thickened and smooth. Fold in 1 tub whipped topping until incorporated.
2. 2 Line a 9x13-inch casserole dish with a single layer of graham crackers. Spread 1/2 of the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers.
3. 3 Spread remaining 1 tub whipped topping over the top graham cracker layer; sprinkle with candy bar pieces. Chill in the refrigerator until set, 2 to 4 hours.

By sarah

Ingredients

• ✓ instant white chocolate pudding mix
• cooking spray
• brown sugar
• cinnamon
• butter
• buttermilk biscuit dough
• banana
• semisweet chocolate chip
• confectioners' sugar
• butter
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
2. 2 Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
3. 3 Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
4. 4 Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
5. 5 Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
6. 6 Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.

By Culinary Envy

Ingredients

• ✓ instant white chocolate pudding mix
• vanilla cake mix
• plain greek yogurt
• water
• vegetable oil
• egg
• white chocolate chip
• raspberry jam
• cream cheese
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
4. 4 Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
5. 5 While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
6. 6 When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

By My Hot Southern Mess