Yum Yum Frozen Yogurt Pudding Recipes

Steps:

• 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
• 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
• 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

Steps:

• Measure yogurt into medium bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in strawberries.
• Spoon evenly into five dessert dishes; cover.
• Refrigerate at least 1 hour. Store leftover pudding in refrigerator.

Steps:

• Preheat oven to 350°F.
• Melt butter in baking dish in microwave or oven.
• Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
• Meanwhile, mix pudding with milk.
• Add softened ice cream to pudding and milk and mix well with mixer.
• Remove crumbs and reserve 1 cup.
• Spread crumbs in bottom of dessert bowl.
• Add pudding to bowl and top with reserved crumbs.
• Refrigerate until set.

Steps:

• Preheat oven to 350°F.
• Melt butter in baking dish in microwave or oven.
• Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
• Meanwhile, mix pudding with milk.
• Add softened frozen yogurt to pudding and milk and mix well with mixer.
• Add pudding to bowl and top with baked crumbs.
• Refrigerate until set.

Steps:

• I've used a strawberry flavored soy yogurt.
• Pour the gelatin leafs into a cold water for 3 - 4 minutes.
• Meanwhile combine the yogurt with the sugar into a medium saucepan and heat over medium heat about a minute, stirring to dissolve the sugar.
• Squeeze the softened gelatin leafs from the water and dissolve into a small saucepan with 2 tbsp of water over low heat. Remove from the heat and add to the yogurt mixture, stir well. Divide the mixture into an individual silicon pudding caps and pour into the refrigerator. Chill at least 4 hours or overnight.
• Turn onto a serving dishes and serve with a whipped whipping cream or melted chocolate.

Steps:

• Pour cold milk and cold heavy cream into a cold bowl.
• Add pudding mix and sugar.
• With electric mixer at low speed, beat until just blended, about 1 minute.
• Pour into shallow pan and freeze until firm, about 4 hours.
• Let stand at room temperature 15 minutes before serving.
• *With coconut cream flavor instant pudding, omit sugar.
• NOTE: Mixture may also be poured into 8x4-inch loaf pan and frozen until firm, about 6 hours. Unmold and slice to serve.

Steps:

• Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
• Spoon into dessert dishes.
• Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.