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Archive for the ‘Pudding & Mousses’ Category

Makes 8 servings

  • 3 cups milk
  • 1 pkg (8 serving size) or 2 pkg (4 serving size each) chocolate flavor instant pudding
  • 2 cups thawed whipped topping
  • 16 chocolate sandwich cookies, chopped (about 2 cups)
  • 8 maraschino cherries
  1. Pour milk into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes.  Gently stir in whipped topping. 
  2. Spoon 2 tbsp of the chocolate cookies into each of eight 8 to 9 oz paper drinking cups.  Cover evenly with half of the pudding mixture.  Repeat layers.  Cover with foil. 
  3. Freeze 5 hours or until firm.  Remove from freezer about 15 minutes before serving.  Let stand at room temperature to soften slightly.  Peel away paper to unmold onto dessert plates.  Top each with a cherry.  Store leftovers in freezer. 

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Makes 12 servings

  • 1 refrigerated ready-to-use pie crust (1/2 of 15 oz pkg)
  • 1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)
  • 1 1/4 cups half-and-half
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1 cup thawed whipped topping
  • 1 1/2 cups fresh peach slices (about 1 large)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  1. Preheat oven to 450°F.  Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.  Bake 8-10 minutes or until lightly browned; cool completely. 
  2. Meanwhile, pour half-and-half into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping; cover.   Refrigerate until ready to use. 
  3. Spread pudding mixture over crust just before serving; top with fruit.  Cut into slices.  Store leftover dessert in refrigerator. 

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Serving size unknown

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 pkg vanilla pudding (not instant)
  • 2 loaves frozen bread dough
  • 1 tbsp cinnamon
  1. Rip 1 loaf of bread dough into 13×9″ pan.  Combine above ingredients into saucepan.  Heat just until bubbly. 
  2. Pour sauce over dough.  Rip 2nd loaf of dough into pan.  Let rise. 
  3. Bake at 375°F for 30 minutes. 

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