Type what you have

Ingredients

• ✓ vanilla pudding
• whipped topping

Instructions

1. 1 Fold the pudding together with the whipped topping. Return to whipped topping container and freeze 8 hours or overnight with lid slightly open.

By Allrecipes Member

Ingredients

• ✓ vanilla pudding
• heavy cream
• vanilla extract
• chocolate cookie crumb crust
• chocolate cookie crumb
• chocolate syrup

Instructions

1. 1 Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
2. 2 Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

By Brandon Shibley

Ingredients

• ✓ vanilla pudding
• pineapple
• whipped topping
• angel food cake
• berry

Instructions

1. 1 Mix undrained pineapple and pudding mix in medium bowl. Gently stir in whipped topping.
2. 2 Stack cake layers on a serving plate, spreading pudding mixture between each layer and on top of the cake. Refrigerate for 1 hour or until ready to serve.
3. 3 Garnish with berries before serving.

By Dole

Ingredients

• ✓ vanilla pudding
• puff pastry shell
• neufchatel cheese
• milk
• apple
• caramel ice cream topping

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Bake pastry shells as directed on package; cool.
3. 3 Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
4. 4 Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

By JELL-O

Ingredients

• ✓ vanilla pudding
• sponge cake
• strawberry jelly
• strawberry flavored gelatin
• heavy cream
• bittersweet chocolate

Instructions

1. 1 Slice cake and spread pieces with jelly. Sandwich pieces of cake together and arrange in the bottom of a glass trifle or serving bowl. Prepare gelatin according to the package directions and pour over cake. Refrigerate until set, about 2 hours.
2. 2 Pour prepared pudding over set gelatin. In a medium bowl, whip cream until stiff peaks form; spread over pudding. Sprinkle with chocolate and chill in the refrigerator until ready to serve.

By Andi

Ingredients

• ✓ vanilla pudding
• water
• sugar
• lemon juice
• lemon
• raspberry
• whipped topping
• lemon curd
• pound cake

Instructions

1. 1 Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
2. 2 Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
3. 3 Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
4. 4 In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

By Suzie

Ingredients

• ✓ vanilla pudding
• vanilla wafer
• vanilla cake mix
• water
• egg
• vegetable oil
• vanilla wafer
• banana
• banana
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Place 1 vanilla wafer, flat-side down, in the bottom of each liner.
3. 3 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat until smooth, about 2 minutes. Fold in 1 cup crushed wafers and mashed bananas; scoop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
5. 5 Combine vanilla pudding and sliced banana in a small bowl.
6. 6 Scoop out cooled cupcake tops, leaving a small hole in the middle of each. Fill holes with pudding mixture; top with a heaping spoonful of whipped cream. Garnish cupcakes with remaining ⅔ cup crushed wafers.

By Terese The Novelist

Ingredients

• ✓ vanilla pudding
• spice cake mix
• pumpkin puree
• water
• vegetable oil
• egg
• pumpkin pie spice
• milk
• cheesecake flavor instant pudding and pie filling
• whipped topping
• pecan
• toffee bit

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-baking dish.
2. 2 Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. 3 Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
4. 4 Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.
5. 5 Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.
6. 6 Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.

By Stacey Lynch

Ingredients

• ✓ vanilla pudding
• devil's food cake mix
• water
• egg
• vegetable oil
• cream cheese
• granulated sugar
• milk
• powdered sugar
• whipped topping
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 2 1/2-quart oven-proof bowl; scrape sides of the bowl and set aside.
3. 3 Beat cream cheese, sugar, and remaining 1 egg in a mixing bowl until combined; spoon into center of cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
5. 5 Cool cake in the bowl for 10 minutes. Loosen cake from the bowl using a knife; invert onto a wire rack and let cool completely.
6. 6 Meanwhile, whisk milk, pudding mix, and confectioners' sugar together in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.
7. 7 Place cake on a serving plate. Frost with chilled pudding mixture; cover with coconut. Keep cake refrigerated.

By Kraft

Ingredients

• ✓ vanilla pudding
• all-purpose flour
• baking powder
• salt
• milk
• butter
• egg
• peach
• sugar
• cinnamon
• cream cheese
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch deep-dish pie plate.
3. 3 Whisk flour, pudding mix, baking powder, and salt together in a bowl until evenly combined; add milk, butter, and egg.
4. 4 Beat crust mixture with an electric mixer for 2 minutes; transfer to the prepared pie plate.
5. 5 Drain peaches, reserving 3 tablespoons syrup.
6. 6 Combine 1 tablespoon sugar and cinnamon in a small bowl.
7. 7 Beat cream cheese in separate bowl with an electric mixer until fluffy; add ½ cup sugar and reserved syrup and beat for 2 minutes.
8. 8 Arrange sliced peaches over crust mixture.
9. 9 Spoon cream cheese mixture over peaches to within 1 inch of pie plate edge; sprinkle cinnamon sugar over top.
10. 10 Bake in the preheated oven until golden brown, 30 to 35 minutes.
11. 11 Set aside on the counter for 20 minutes, then chill in the refrigerator before serving for at least 2 hours.

By Debbi Borsick