Vanilla and Chocolate Delight Pudding

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Vanilla and Chocolate Delight Pudding

Ingredients

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled


Directions
1 Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
2 In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
3 In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Pudding from Scratch

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Pudding from Scratch

Ingredients

1/3 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 1/2 teaspoons vanilla extract


Directions
1 In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
2 Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Homemade Vanilla Pudding

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Homemade Vanilla Pudding

Ingredients

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter


Directions

1 In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Eggnog Trifle with Strawberries

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Eggnog Trifle with Strawberries

Ingredients
1 1/4 cups cold milk
1 (3.4 ounce) package JELL-O French Vanilla or Vanilla Flavor Instant Pudding & Pie Filling
4 tablespoons dark rum or orange juice, divided
1/8 teaspoon ground nutmeg
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 (12 ounce) package pound cake
3 cups halved strawberries
1/4 cup sliced almonds, toasted


Directions
1 Pour milk into large bowl. Add pudding mix, 2 tablespoons of the rum and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
2 Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons rum. Cut into 1-inch cubes.
3 Place 1/2 of the cake cubes in bottom of 2-1/2- quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes. Top with strawberries and almonds, reserving several for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
4 Refrigerate until ready to serve.

Easy Valentine's Day Trifle

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Easy Valentine's Day Trifle

Ingredients

1 (7 ounce) package jellyrolls, each cut into 3 slices
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
3 cups frozen whipped topping, thawed
2 cups sliced fresh strawberries


Directions
1 Arrange jellyroll slices on sides and bottom of a 2 1/2 quart glass bowl or trifle dish.
2 Prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. Fold in 1 cup whipped topping.
3 Arrange 1/2 strawberries on jellyroll slices; top with pudding, then remaining strawberries and whipped topping. Garnish with strawberry halves, if desired.
4 Cover and chill for 8 hours; serve.

Double Chocolate Mocha Trifle

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Double Chocolate Mocha Trifle

Ingredients

1 (19.8 ounce) package brownie mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped


Directions
1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Blueberry Snow Trifle

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Blueberry Snow Trifle

Ingredients

1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract


Directions
1 Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
2 Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

Black Forest Trifle

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Black Forest Trifle

Ingredients
1 (8 ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
3/4 cup water
1 (1 ounce) box chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16 ounce) package frozen no-sugar-added pitted cherries
2 drops red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)


Directions
1 Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, cut into cubes.
2 Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
3 Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
4 Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.
Per Serving:

Calories 132 Fat 1.7g (sat 0.6g) Protein 3.3g Carbohydrate 28.1g Fiber 0.9g Cholesterol 1mg Sodium 151mg Exchanges: 1 Starch, 1 Fruit

Berry Trifle

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Berry Trifle

Ingredients

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed


Directions

1 Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
2 In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving

Australian English Trifle

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Australian English Trifle

Ingredients

1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk


Directions

1 Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
2 Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.