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5-Ingredient S'mores Pie
Dessert

5-Ingredient S'mores Pie

3.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
  2. 2 Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
  3. 3 Chill in the refrigerator before serving, 1 to 2 hours.

By Olivia Liando

Chocolate Pudding Cake I
Dessert

Chocolate Pudding Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
  2. 2 Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
  3. 3 Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
  4. 4 Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
  5. 5 Chill until ready to serve, at least one hour.

By Lmdinco

Snow Tunnel Cake
Dessert

Snow Tunnel Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
  2. 2 In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

By shirleyo

Quick and Easy Dirt Cups
Dessert American

Quick and Easy Dirt Cups

4.8

Prep
10 min
Cook
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk cold milk and pudding mix together in a bowl for 2 minutes. Let stand until thickened, about 5 minutes.
  3. 3 Stir whipped topping and 1/2 of the crushed cookies into pudding.
  4. 4 Spoon 1 tablespoon crushed cookies into each of eight small glasses or ramekins; spoon pudding on top, filling 3/4 full.
  5. 5 Sprinkle remaining crushed cookies over top. Refrigerate for 1 hour before serving.

By rdrfsp

Vegan Cake Mix Cookies
Dessert

Vegan Cake Mix Cookies

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips.
  3. 3 Roll batter into balls and arrange on baking sheets.
  4. 4 Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

By Emily Rosado

Chocolate Lovers' Favorite Cake
Dessert

Chocolate Lovers' Favorite Cake

4.7

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Susan Feiler

Easy Dump Cake
Dessert

Easy Dump Cake

4.6

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 In a bowl, mix yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in sour cream and chocolate chips. Pour batter into the prepared Bundt pan.
  3. 3 Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.

By Meredith

Mud and Worms
Dessert American

Mud and Worms

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cookies into a resealable plastic bag and crush with a rolling pin to make crumbs.
  2. 2 Combine pudding mix and milk together in a bowl, stirring for 2 minutes.
  3. 3 Sprinkle about 1/3 of the crushed cookie crumbs into the bottom of a serving bowl; spoon chocolate pudding over crumbs and smooth out the top. Sprinkle remaining chocolate cookie crumbs on top to resemble dirt.
  4. 4 Poke gummy worms halfway into the dirt. Refrigerate until serving.

By CookingTwins

Oreo Pie
Dessert American

Oreo Pie

4.9

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Beat milk and pudding mix together in a large bowl with an electric mixer until thick and smooth, about 2 minutes. Add crushed cookies; stir to combine.
  2. 2 Refrigerate pudding mixture until partially set, about 10 minutes.
  3. 3 Spread pudding mixture into baked pie crust; top with whipped topping.

By chocolate dreamer

Mari's Dessert Pie
Dessert

Mari's Dessert Pie

4.8

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, Cut the butter into the flour and 1/4 cup sugar until the mixture resembles coarse crumbs; pat mixture into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 15 to 18 minutes or until lightly browned. Let cool to room temperature.
  3. 3 In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Fold in half of the whipped topping. Spread mixture over cooled crust.
  4. 4 In the same bowl, Mix pudding according to package directions. Spread over cream cheese mixture.
  5. 5 Top with remaining whipped topping. Chill in refrigerator.

By az_starshine

Chocolate Ribbon Pie
Dessert

Chocolate Ribbon Pie

4.5

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
  2. 2 In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

By Janice Howard

Pudding Breeze
Dessert

Pudding Breeze

4.7

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Crumble flour and margarine together. Blend well. Press mixture into the bottom of a 9x13 inch pan. Bake 15 minutes at 375 degrees F (190 degrees C) and let cool.
  3. 3 In a mixing bowl, cream cream cheese and sugar together. Stir 2 cups whipped topping into the mixture; whip together and spread evenly over cooled crust.
  4. 4 Mix the pudding mix with 5 cups milk (do not follow directions on box). Pour this mixture over the second layer and top with remainder of dairy whipped topping. Refrigerate and serve chilled.

By Valerie Cain Cuff

Chocolate Clouds
Dessert American

Chocolate Clouds

4.8

Prep
55 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Unfold puff pastry sheets; arrange on a lightly floured work surface. Cut each sheet along fold marks into 3 strips, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto baking sheets.
  3. 3 Bake in the preheated oven until golden brown, about 15 minutes. Cool squares completely.
  4. 4 Whisk milk and pudding mix together in a bowl until thick and smooth, about 1 minute; set aside to finish thickening, about 3 minutes more. Gently fold whipped topping into pudding. Fill a pastry bag fitted with a medium tip with chocolate mousse.
  5. 5 Gently open one corner of 1 pastry square using a butter knife or your finger. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon chocolate mousse into opening (a small amount of mousse will appear at the opening site when the pocket is full). Repeat with remaining pastry squares and mousse. Lightly dust squares with confectioners' sugar.

By Melissa Goff

Death By Chocolate II
Dessert

Death By Chocolate II

4.9

Prep
Cook
Total

Instructions

  1. 1 Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
  2. 2 Mix the pudding mixes with the milk until thick.
  3. 3 In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

By Bev

Best Chocolate Birthday Cake
Dessert

Best Chocolate Birthday Cake

5.0

Prep
10 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
  2. 2 Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
  4. 4 Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

By Brenda

Chocolate Pie
Dessert American

Chocolate Pie

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.
  3. 3 Pour pudding into pie shell and refrigerate until set, at least 1 hour.
  4. 4 Top with whipped topping before serving and garnish with chocolate shavings.

By Sharon

Black Russian Cake I
Dessert

Black Russian Cake I

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
  4. 4 Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

By Rory Kate

Aunt Rosie's Gob Cake
Dessert

Aunt Rosie's Gob Cake

4.1

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
  2. 2 In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
  3. 3 Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
  4. 4 To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
  5. 5 Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

By LisaS

Quick Mexican Chocolate Cake
Dessert

Quick Mexican Chocolate Cake

3.0

Prep
10 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
  2. 2 Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
  3. 3 Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
  4. 4 Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
  5. 5 Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

By Mojito Mama

Chocolate Mousse Cake
Dessert Italian

Chocolate Mousse Cake

4.6

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
  2. 2 In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.
  3. 3 Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
  4. 4 Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

By Stephanie

Chocolate Nut Pie
Dessert

Chocolate Nut Pie

4.6

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
  2. 2 In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
  3. 3 In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

By Kay

Chocolate Mocha Liqueur Cake II
Dessert

Chocolate Mocha Liqueur Cake II

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
  4. 4 To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

By Arvilla

No Bake Double Chocolate Coconut Pie
Dessert

No Bake Double Chocolate Coconut Pie

4.5

Prep
30 min
Cook
Total
120 min

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

Chocolate Banana Pie
Dessert

Chocolate Banana Pie

4.7

Prep
30 min
Cook
30 min
Total
1500 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
  3. 3 Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
  4. 4 Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
  5. 5 Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

By Jeannette Gartner