Any Ding Dong Pudding Food

DING DONG CAKE

Steps:

• Crumble the Ding Dongs on the bottom of a 9x12-inch pan.
• Beat the cream cheese, pudding and milk together.
• Pour over the crumbled Ding Dongs.
• Top with the Cool Whip.
• Keep refrigerated.

DING DONG MOUSSE

Steps:

• Cut each Ding Dong into eight pieces.
• Mix whipped cream and pudding in a large bowl until well blended.
• Gently fold in Ding Dong pieces.
• Cover and refrigerate for at least one hour.
• Before serving, add chocolate sprinkles to the top of the dessert or the bottom of the serving dish.

DING DONG DESSERT

Steps:

• Mix pudding with milk according to package directions.
• Crumble layer of cakes in bottom of large serving bowl.
• Top with pudding.
• Repeat another layer of cakes, then top with rest of pudding.
• Top with Cool Whip, shaved chocolate bar& nuts.
• Chill.
• Double the recipe for punch bowl size.

ANY DING DONG PUDDING

Steps:

• 1. Place 2 cups of milk in small saucepan and add butterscotch pudding and stir till warm and thick (per package directions)
• 2. Pour butterscotch pudding into a 13 x 9 pan. While pudding is still hot, open ding dongs and place them into the pudding. You can slice any left over cakes to add to any space in the pan.
• 3. Place cheesecake pudding and coconut creme pudding mixes in separate bowl. Add 2 cups of milk and whisk until smooth and thick (coconut will be floating so it won't be perfectly smooth). Pour over the top of the ding dongs and spread evenly to cover. I use less milk in this step because I like the pudding to be thicker.
• 4. Finally spread cool whip over the top of the mixture until even. Drizzle with chocolate syrup and caramel syrup (I use Smuckers ice cream toppings) then place in fridge till ready to serve. Scoop to serve and enjoy!

DING DONG CAKE

Steps:

• CHOCOLATE CAKE.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• FILLING.
• Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
• Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
• Remove from heat, stir in vanilla and let cool completely.
• Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
• Add in the milk mixture and beat again until mixture resembles a whipped cream.
• GANACHE.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
• (Ganache should be cool when pouring over cake).
• When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
• NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.

"LIGHT" DING DONG CAKE

Steps:

• Slice Ding Dongs in half lengthwise and place in a 9x13 pan, cream side up.
• Soften cream cheese and mix with the sugar, vanilla and 1/2 of the Cool Whip.
• Mix until smooth and spread over the Ding Dongs.
• Mix all three puddings with the 3 cups of milk. When thick, spread over cream cheese mixture.
• Spread the rest of the Cool Whip on top.
• Sprinkle with the mini chocolate chips, if desired.
• Refrigerate until ready to serve.