Type what you have

Ingredients

• ✓ instant cheesecake-flavored pudding mix
• greek yogurt
• poppy seed
• milk

Instructions

1. 1 Combine yogurt, cheesecake pudding mix, and poppy seeds in a small bowl; stir to combine. Mix in milk, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ instant cheesecake-flavored pudding mix
• cooking spray
• red velvet cake mix
• water
• oil
• egg
• milk
• cherry pie filling
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
2. 2 Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
4. 4 When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
5. 5 Meanwhile, cut the cooled cake into 1-inch cubes.
6. 6 Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
7. 7 Garnish with whipped cream.

By Deb Weddle

Ingredients

• ✓ instant cheesecake-flavored pudding mix
• pumpkin puree
• cream cheese
• white sugar
• brown sugar
• cinnamon
• nutmeg
• flour tortilla
• butter
• whipped topping
• caramel sauce
• graham cracker crumbs

Instructions

1. 1 Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
2. 2 Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
3. 3 Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
4. 4 Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
6. 6 Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
7. 7 Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

By Nicole McLaughlin