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Results 31 - 40 of 303 for whipped topping dry milk
31. WATERGATE CAKE
Mix cake mix, oil, eggs, ... icing. Mix together topping mix, milk and pudding mix and whip until thick enough to spread ... Refrigerate cake until served.
Heat oven to 350 degrees. ... bowl, combine condensed milk and lime juice and mix ... or use Cool Whip. Reserve 1 cup whipped cream for top and fold condensed milk mixture ... 2 or 3 hours.
33. KEY LIME DESSERT
Mix together eggs and ReaLime juice. Add milk and Jello to mixture. Fold into this mixture the Cool Whip. Crush 1 package Oreo ... to sprinkle on top. Pour mixture onto crumbs and refrigerate.
Combine cookie crumbs and melted ... mixer bowl, combine milk, pudding mix and topping mix at lowest speed until ... least 1 hour before serving.
In a medium bowl, stir ... until soft. Add dry pudding mix, dry milk powder, and water. Mix well ... bowl, combine Cool Whip Lite and green food coloring. ... chocolate syrup over top. Refrigerate for at least ... 1 fat 1/2 meat.
Mix first three ingredients together. ... sugar and Cool Whip. Spread on cooled crust. ... pudding, vanilla and milk. Let stand 5 minutes. Spread on top of other layer. Top with Cool Whip. Refrigerate.
Make pudding by package directions, using 2 cups of milk instead of 3 listed on ... pudding thickens. Add whipped topping and sour cream mixing well. ... inch baking dish. Top with half the pudding, another ... up to 2 days.
Dissolve yeast in liquid, set aside. Combine dry ingredients in a bowl. Cut ... cook for about 5 minutes. Set aside and let cool. Fills 2 rolls.
Make pudding by package directions, using the 2 cups of milk, instead of 3 listed ... pudding thickens. Add whipped topping and sour cream, mixing well. ... inch baking dish. Top with half the pudding, another ... Beat until spreading consistency.
Preheat oven to 350°F. Grease ... for pudding, using milk. Pour half of the ... brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, ... Store covered in refrigerator.
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