Pudding Whipped Cream Dessert Recipes

Steps:

• Make the chocolate instant pudding (instructions on box).
• Using ice cream scoop, place one scoop of pudding at the bottom of a glass or cup. Place one scoop of Cool Whipped Whip Cream on top of chocolate pudding. Sprinkle cookie crumbs on top of the whipped cream.
• Place another scoop of pudding on top of the whipped cream. Then place another scoop on top of whipped cream on top of the pudding. Sprinkle cookie crumbs on top of whipped cream. Then place a cherry on top.

Steps:

• 1. Preheat oven to 350 degrees. Spray 9x13 inch baking pan with cooking spray. With a mixer, mix all crust ingredients together, and press on bottom of baking dish. Bake for 20 minutes
• 2. Prepare vanilla pudding according to directions on pkg. Prepare chocolate pudding according to directions on pkg.
• 3. With a mixer, in a medium bowl, add cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
• 4. Spread cream cheese mixture over cooled crust. Layer chocolate pudding over cream cheese. Layer vanilla pudding over chocolate. Add whipped cream over the vanilla pudding, and sprinkle with shaved chocolate. Refrigerate for at least 2 hours, or until the dessert sets, before serving.

Steps:

• Chill mixing bowl (metal) and beater(s).
• Whip the cream for a few minutes
• and then add your instant pudding.
• Watch as you continue whipping it as it gets firm fast.
• If it gets firm to fast, add a little milk to bring it to your desired consistency.
• To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.

Steps:

• Whip the whipping cream until soft peaks form. Add the icing sugar and vanilla berry mix and lemon juice and whip until stiff.
• In seperate bowl mix the pudding with milk and let stand for two minutes.
• Mix the pudding and whipping cream together.
• Add all the fruit and fold through.
• Refrigerate for approximately 20 minutes before serving.

Steps:

• Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture.
• Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.