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Ingredients

• ✓ instant french vanilla pudding
• cooking spray
• yellow cake mix
• water
• egg
• vegetable oil
• milk
• chocolate frosting
• whipped cream
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray 24 mini muffin cups with cooking spray.
3. 3 Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
4. 4 Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
5. 5 Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
6. 6 Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
7. 7 Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
8. 8 Freeze filled cupcakes for at least 1 hour to make frosting them easier.
9. 9 Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
10. 10 Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

By veggiechef

Ingredients

• ✓ instant french vanilla pudding
• golden delicious apple
• cinnamon
• sugar
• all-purpose flour
• milk
• sour cream
• whipped topping
• cinnamon graham cracker
• caramel apple dip
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Combine apples, cinnamon, and sugar in a saucepan and set over medium heat. Cook, occasionally stirring, until apples are tender. If mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from heat and allow to cool to room temperature.
3. 3 In a large bowl, whisk together instant pudding and milk until smooth. Stir in sour cream and fold in whipped topping.
4. 4 To assemble cake, line the bottom of a 9x13-inch baking dish with a single layer of cinnamon graham crackers.
5. 5 Use a slotted spoon to make a thin layer of apple mixture.
6. 6 Top with a generous layer of pudding, about 1/3. Repeat layers until you have 3 layers of apples and pudding and four layers of crackers.
7. 7 Warm caramel apple dip in the microwave oven until it can be easily poured. Pour this over top layer of graham crackers. Refrigerate at least overnight and up to 24 hours before serving.

By BONO1