Tag Archives: vanilla pudding mix

Easy Layered Pumpkin Cheese Pie

1 pkg. (8 oz.) cream cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 (8 oz.) container Cool Whip whipped topping, thawed
1 prepared graham cracker pie crust
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.

Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.

Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.

Mandarin Orange Dessert

1 Angel Food cake, already baked
1 3oz. pkg. Orange Jello
3/4 cup boiling Water
1/2 cup cold Water
1-1/2 cup Milk
1 pkg. Vanilla Pudding Mix
1 8oz. tub frozen Whipped Topping, thawed
1 lg. can Mandarin Oranges, well drained

Cut cake into slices or cubes and arrange in 9×13 cake pan, covering the bottom.

In small bowl, combine orange jello and boiling water. Stir until jello is dissolved. Stir in cold water. Pour this orange mixture evenly over the cake slices. Chill for at least one hour.

Mix pudding mix and milk together. Wisk for about 2 minutes. When thickened (after about 5 minutes), fold in the whipped topping and half the Mandarin oranges. Spread over the cake layer.

Top with remaining Mandarin oranges for garnish. Cover and refrigerate until ready to serve.

Easy Tiramisu

1 8oz. Pkg. Cream Cheese, softened
3 cups Milk
2 pkgs. Instant Vanilla Pudding
1 8oz. Tub Frozen Whipped Topping, thawed & divided in half
Approx. 50 Vanilla Wafers
1/2 cup brewed Coffee, cooled & divided in half
Grated Chocolate
Fresh Raspberries

Beat cream cheese until creamy; gradually beat in milk. Add dry pudding mixes gradually while beating. Fold in half of the whipped topping.

Lay vanilla wafers in single layer in 9×13 cake pan.* Drizzle half the coffee over the wafers, then spread half the cream cheese mixture over the wafers. Repeat the layers.

Spread the rest of the whipped topping over the top. Garnish with grated chocolate and Fresh Raspberries.

Notes: *Since this dessert does not have to be baked, you may want to use a pretty, clear serving bowl (instead of the cake pan) to show off the layers.


Ice Box Cake

About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.

Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.

Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.

Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.