Cream Cheese Pumpkin Pie Ingredients: 1 small can (15oz) pumpkin pie filling 1 pkg soft (8oz) Philly cream cheese 1 large tub Cool Whip 1 teaspoon pumpkin pie spice 2 deep 9" graham cracker pie crusts (or 2 pie pans if you're going to make your own crust) cinnamon (to sprinkle on top) Ready Whip (for serving) Box of Graham Crackers Butter Sugar
Frozen mixed berries, 1 tub Cool Whip*, 1 large container of vanilla yogurt, 1 small package of cheesecake pudding mix Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.
Pumpkin Pie Pudding15-oz. can pumpkin 12-oz. can evaporated milk 3/4 c. sugar 1/2 c. biscuit baking mix 2 eggs, beaten 2 T. butter, melted 2-1/2 t. pumpkin pie spice 2 t. vanilla extract Garnish: whipped cream
Secret Fruit Salad: The secret is dry vanilla pudding mix. It combines with all the juices from the fruit & makes a scrumptious dressing that coats every bite. People will ask you for the recipe it's so good!
Dangerously Delicious! One package of chocolate pudding mix, half cup of vodka, half a cup of baileys, one cup of milk, whisk together into little cups and refridge for thirty min. top with whip cream! Christmas eve treats? Yes!
crock pot pumpkin pie pudding: 1 (15 ounce) can solid pack pumpkin 1 (12 ounce) can evaporated milk 3/4 cup sugar 1/2 cup Bisquick 2 eggs, beaten 2 tablespoons butter or margarine (melted) 2 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla whipped topping (optional) Preparation of Crock Pot Pumpkin Pie Pudding: In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with Pam. Cover and cook on low 6-7 hours.