1 - 10 of 157 for instant pudding frosting
Blend at high speed 4 to 6 minutes. Store in refrigerator.
Mix milk and pudding first. Blend well. ... Whip and cream cheese. Blend well. Refrigerate for about an hour. Spread on your cake or cupcakes!! Enjoy!!
Mix all cake ... Bake in a 9x13 inch cake pan. FROSTING: Beat pudding and juice. Add Cool Whip and crushed pineapple. Spread on cake. Keep in refrigerator.
CAKE: Blend all ... inch loaf pan. Bake at 350 degrees for 35-40 minutes. FROSTING: Beat the pineapple and vanilla pudding together. Fold in the Cool Whip.
Beat egg whites ... until spreading consistency. Beat pudding and milk well. Add powdered sugar and fold in Cool Whip. Frost cake and keep in refrigerator.
Beat for 4 ... bake. Cool. Remove from pan. Frost. Mix pineapple, pudding and rum. Fold in Cool Whip. Frost. Top cake with coconut. Keep in refrigerator.
Mix with electric ... at 350 degrees. FROSTING: Beat by hand the crushed pineapple (undrained) and pudding. Fold in Cool Whip. Store cake in refrigerator.
Sift flour, 1/2 ... reassemble with Fudge Frosting. Combine all ... Yield: 16 servings at 133 calories each if frosted; 77 calories without the frosting.
Dissolve the two ... firm. Beat lemon pudding with the cold ... mixture and sprinkle with grated cheese. Refrigerate until frosting is firm. Very refreshing.
In large bowl, ... 350 degrees about 20 to 25 minutes or until done. Cool. Mix pineapple with juice and dry pudding. Fold in Cool Whip. Frost cake layers.
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