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Margarita Cake
Dessert Mexican

Margarita Cake

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 To make the cake: Combine cake mix, pudding mix, eggs, oil, water, lemon juice, 1/4 cup tequila and 2 tablespoons triple sec in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Cool in pan for 10 minutes, then transfer to a cooling rack while you make the glaze.
  4. 4 To make the glaze: Combine confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec, and 2 tablespoons lime juice in a small bowl; mix until smooth. Pour glaze over cake while still warm.

By Carol

Cinnamon Tortilla Surprise
Dessert Mexican

Cinnamon Tortilla Surprise

4.9

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
  2. 2 Combine sugar and cinnamon together in a small bowl.
  3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
  4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
  5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

White Tres Leches Cake
Dessert Mexican

White Tres Leches Cake

4.6

Prep
30 min
Cook
40 min
Total
310 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
  2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
  3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
  4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
  5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
  6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
  7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

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

Frozen No-Bake Pumpkin Pie
Dessert

Frozen No-Bake Pumpkin Pie

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

By Jackie

Better Than...Cake
Dessert

Better Than...Cake

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. 2 In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
  3. 3 Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  4. 4 Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.

By Bobbie Kaye Bellamy