Type what you have

Ingredients

• ✓ whipped topping mix
• marble cake mix
• strawberry gelatin
• water
• vanilla pudding mix
• milk
• vanilla extract

Instructions

1. 1 Prepare and bake marble cake as directed on the box. Let cool.
2. 2 Poke holes in cooled cake with a fork. Dissolve strawberry gelatin in 1 cup boiling water. Pour gelatin over cake, then refrigerate for 2 1/2 hours.
3. 3 Mix whipped topping mix, pudding mix, milk, and vanilla in a mixing bowl with an electric mixer on high speed until frosting is thick enough for spreading, about 3 to 5 minutes. Frost the cake and serve. Store any leftovers in the refrigerator.

By K Cipriano

Ingredients

• ✓ whipped topping mix
• graham cracker
• butter
• milk
• cream cheese
• white sugar
• cherry pie filling

Instructions

1. 1 Combine crushed graham crackers and melted butter in a bowl; press mixture into a 9x11-inch baking dish.
2. 2 Beat milk and whipped topping mix together in a bowl until fluffy.
3. 3 Beat cream cheese and sugar together in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.

By Carla H

Ingredients

• ✓ whipped topping mix
• yellow cake mix
• vegetable oil
• club soda
• egg
• pistachio pudding mix
• milk
• pistachio pudding mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
4. 4 Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

By TheRecycleChef

Ingredients

• ✓ whipped topping mix
• butter
• all-purpose flour
• white sugar
• pecan
• cream cheese
• cherry pie filling
• confectioners' sugar

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the butter or margarine, flour, white sugar and chopped pecans. Press mixture into the bottom of one 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 20 minutes. Allow crust to cool completely before preceding.
3. 3 Prepare the dream whip according to the package directions.
4. 4 Blend the cream cheese and the confectioners' sugar together. Fold in the dream whip.
5. 5 Spread over the top of the cooled crust. Top with the cherry pie filling and refrigerated before serving.

By Susan Tyler

Ingredients

• ✓ whipped topping mix
• lemon flavored gelatin mix
• orange flavored gelatin mix
• water
• pineapple
• miniature marshmallow
• pineapple juice
• sugar
• egg
• all-purpose flour
• banana
• lemon juice
• cream cheese
• coconut

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, combine lemon and orange gelatin powders and boiling water. Stir until powders are dissolved, then stir in drained pineapple and marshmallows. Refrigerate until firm.
3. 3 While gelatin mixture is chilling, whisk together pineapple juice, sugar, eggs, and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch.
4. 4 Remove from heat and let cool before spreading over the set gelatin mixture.
5. 5 Toss sliced bananas with lemon juice to prevent browning. Drain, then layer sliced bananas over custard mixture.
6. 6 Prepare whipped topping mix according to package directions, then beat in cream cheese until smooth.
7. 7 Spread mixture over bananas. Sprinkle with toasted coconut.
8. 8 Chill salad for 2 to 4 hours before serving.

By DThomRN2

Ingredients

• ✓ whipped topping mix
• graham cracker crumb
• white sugar
• butter
• cream cheese
• cherry brandy

Instructions

1. 1 In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. 2 In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. 3 Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

By Stamatina

Ingredients

• ✓ whipped topping mix
• cream cheese
• sugar
• banana
• pie shell
• blueberry pie filling
• whipped topping

Instructions

1. 1 In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
2. 2 Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.

By LiloLearkie

Ingredients

• ✓ whipped topping mix
• cream cheese
• powdered sugar
• vanilla extract
• milk
• pie crust
• blueberry pie filling

Instructions

1. 1 Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
2. 2 Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
3. 3 Transfer filling into the pie crust and freeze until set, about 2 hours.
4. 4 Thaw for 1 1/2 hours before topping with blueberry filling and serving.

By Lex

Ingredients

• ✓ whipped topping mix
• white cake mix
• lime flavored gelatin mix
• water
• water
• instant lemon pudding mix
• milk

Instructions

1. 1 Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
2. 2 Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
3. 3 Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
4. 4 Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.

By crashkwiccon

Ingredients

• ✓ whipped topping mix
• white cake mix
• vegetable oil
• lemon-lime carbonated beverage
• egg
• pistachio pudding mix
• milk

Instructions

1. 1 Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into a greased 9x13-inch pan.
2. 2 Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
3. 3 Beat Dream Whip, milk, and pudding until stiff; pour over cooled cake. Refrigerate.

By Vicki Monte

Ingredients

• ✓ whipped topping mix
• butter
• semisweet chocolate
• coconut
• milk
• instant chocolate pudding mix
• milk
• banana
• maraschino cherry

Instructions

1. 1 Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
2. 2 In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
3. 3 Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

By DDWORSKY

Ingredients

• ✓ whipped topping mix
• all-purpose flour
• pecan
• butter
• confectioners' sugar
• cream cheese
• milk
• vanilla extract
• blueberry pie filling

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large mixing bowl, combine flour, pecans, and butter. Press mixture into a 9x13-inch pan.
3. 3 Bake in the preheated oven for 30 minutes. Allow to cool.
4. 4 In a large bowl, combine confectioners' sugar, cream cheese, milk, whipped topping mix, and vanilla. Beat at high speed using an electric mixer until smooth. Pour over baked crust.
5. 5 Chill in the refrigerator. Before serving, top with blueberry pie filling.

By Paula

Ingredients

• ✓ whipped topping mix
• vanilla pudding mix
• lemon gelatin
• water
• lemon juice
• raspberry flavored gelatin mix
• water
• cranberry sauce
• pecan
• nutmeg

Instructions

1. 1 Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
2. 2 Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
3. 3 Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
4. 4 Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

By Sylvia Brunson

Ingredients

• ✓ whipped topping mix
• orange cake mix
• salad dressing
• orange juice
• egg
• orange zest
• marshmallow creme
• butter
• vegetable shortening
• butter
• vegetable shortening
• orange juice
• orange zest
• vanilla extract
• orange paste food coloring
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
4. 4 To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
5. 5 To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
6. 6 Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

By MrsFisher0729

Ingredients

• ✓ whipped topping mix
• milk
• instant french vanilla pudding mix
• graham cracker
• banana

Instructions

1. 1 Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
2. 2 Break graham cracker sheets in half to form squares.
3. 3 Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle top with graham cracker crumbs, if desired.
4. 4 Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

By Brandy Bruton