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Orange Tapioca Salad
Lunch

Orange Tapioca Salad

4.6

Prep
15 min
Cook
5 min
Total
170 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely.
  2. 2 Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl.
  3. 3 Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.

By SILKYMAMMA

Mindy Custer's Chocolate Chip Cookies
Lunch

Mindy Custer's Chocolate Chip Cookies

4.7

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
  2. 2 In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
  3. 3 Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
  4. 4 Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.

By Laurie Ditch

Éclair Cake
Dessert French

Éclair Cake

4.8

Prep
25 min
Cook
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.
  3. 3 Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan.
  4. 4 Evenly spread half of the pudding mixture over the crackers; top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Cover and refrigerate for 30 minutes.
  5. 5 Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3 ½ hours before serving.
  6. 6 Enjoy!

By Cathy Gordon

Cream Puffs
Dessert French

Cream Puffs

4.7

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Mix vanilla instant pudding mix, cream, and milk together in a bowl. Cover and refrigerate to set.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Bring water and butter to a rolling boil in a large pot.
  4. 4 Stir in flour and salt until the mixture forms a ball.
  5. 5 Transfer dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
  6. 6 Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
  7. 7 Bake in the preheated oven until puffs are golden brown and centers are dry, about 20 to 25 minutes. Let puffs cool.
  8. 8 When puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  9. 9 Enjoy!

By Shellie Wendel

Fresh Fruit Breakfast Lasagna
Breakfast French

Fresh Fruit Breakfast Lasagna

4.5

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Eclairs
Dessert French

Eclairs

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
  2. 2 Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
  3. 3 Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch strips.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on a wire rack.
  5. 5 Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. Fold whipped cream into pudding.
  6. 6 Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  7. 7 Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly.
  8. 8 Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.

By Patty Stockton

Lady Lock Filling II
Dessert

Lady Lock Filling II

4.2

Prep
45 min
Cook
Total
55 min

Instructions

  1. 1 In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
  2. 2 Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
  3. 3 Use a pastry bag to fill the lady locks. Freeze or serve immediately.

By Debbie Druga

Almond Milk Instant Pudding
Dessert

Almond Milk Instant Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
  2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
  3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Cherries in the Snow Cake I
Dessert

Cherries in the Snow Cake I

4.4

Prep
Cook
Total

Instructions

  1. 1 Prepare and bake cake according to directions given on cake mix box using a 9 x 13 inch pan. Cool in pan.
  2. 2 Prepare pudding according to directions. Pour on top of cooled cake. Pour cherries on top of pudding. Serve. Refrigerate any leftovers.

By Yvonne

Cheater No-Cook Pastry Cream
Dessert

Cheater No-Cook Pastry Cream

4.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Easy Strawberry Pudding Parfaits
Dessert American

Easy Strawberry Pudding Parfaits

3.9

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Prepare vanilla pudding according to package directions, except do not chill.
  2. 2 In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
  3. 3 In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

By Jacqui

Whipped Cream Mousse Frosting

Whipped Cream Mousse Frosting

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
  2. 2 Fold whipped topping into whipping cream mixture to evenly mix. Refrigerate until ready to use.

By Angela Welch

Pudding and Cream-Filled Strawberries
Dessert

Pudding and Cream-Filled Strawberries

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
  2. 2 Use a straw to poke a hole in each strawberry, from top to bottom.
  3. 3 Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

By Paula

Pumpkin Delight
Dessert

Pumpkin Delight

4.0

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Aunt Betty's Banana Pudding
Dessert

Aunt Betty's Banana Pudding

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
  2. 2 Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
  3. 3 Make a single layer of vanilla wafers in the bottom of a 9x13-inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

By Genia Vincent

Oreo Fluff Salad
Dessert American

Oreo Fluff Salad

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk milk and instant pudding mix together in a large serving bowl until thickened, about 2 minutes. Fold in whipped topping until incorporated.
  3. 3 Stir crushed cookies into pudding until well blended. Cover the bowl with plastic wrap; refrigerate until chilled and thickened, at least 1 hour to overnight.

By MelindaSAbel

Momma's Wine Cake
Dessert

Momma's Wine Cake

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
  3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
  4. 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

By Esther Nelson

No-Crust Strawberry Pie
Dessert American

No-Crust Strawberry Pie

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Rinse and hull strawberries; pat dry with a paper towel. Spread strawberries evenly in a 10-inch pie plate.
  2. 2 Combine water, pudding mix, and gelatin mix in a medium saucepan. Stir well and bring to a full boil. Pour mixture over strawberries in the pie plate.
  3. 3 Chill pie in the refrigerator for at least 4 to 6 hours before serving.

By Andi Macklem

No-Bake Eggnog Pie

No-Bake Eggnog Pie

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Beat heavy cream in a bowl with an electric mixer on high until stiff peaks form; set aside.
  2. 2 Whisk pudding mix, eggnog, rum extract, and nutmeg until mixture starts to thicken, about 2 minutes. Gently fold in whipped cream until well incorporated, and spoon into prepared pie crust, smoothing out the top.
  3. 3 Cover; refrigerate the pie until firm, at least 4 hours or overnight.

By lutzflcat