Pudding In A Cloud Food

PUDDING IN A CLOUD

Steps:

• Spoon 1/3 cup COOL WHIP onto bottom and up side of each of 6 dessert dishes.
• Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Spoon into center of each dish.
• Serve immediately. Or, cover and refrigerate until ready to serve.

BETTER-FOR-YOU PUDDING IN A CLOUD

Steps:

• Spread 1/3 cup COOL WHIP onto bottom and up side of each of 6 dessert dishes.
• Beat pudding mix and milk with whisk 2 min. Spoon into center of COOL WHIP in each dish.
• Refrigerate 1 hour.

DELICIOUSLY EASY PUDDING IN A CLOUD

Steps:

• Divide thawed whipped topping among 6 dessert glasses, using about 1/3 cup in each.
• With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses.
• Prepare pudding mix with milk as directed on package for pudding.
• Spoon pudding mixture into glasses.
• Chill. Garnish as desired.

LAYERED CHERRIES ON A CLOUD OR CHERRY TRIFLE

Steps:

• Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
• (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
• Can also be layered in a trifle bowl or in individual parfait glasses.
• I've never tried it but I bet chocolate pudding would be good too. :).

PINK CLOUD PUDDING

Steps:

• Prepare JUNKET Danish Dessert AS PIE FILLING, according to directions on package, then let cool 15 minutes.
• Meanwhile, in a large bowl & with electric mixer, beat together cream cheese & sugar until smooth & creamy.
• To the cream cheese mixture, gradually add cooled Danish Dessert mixture, along with strawberries & lemon juice.
• Fold in whipped cream, then pour into a 1 1/2 quart casserole or serving bowl.
• Chill before serving.

FOREST FRUITS CLOUD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.
• Sift together the flour and baking powder. In a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared loaf pan.
• Bake for 45 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.
• In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. Set aside.
• Cut cake into 8 slices, about 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. Spread the meringue over the fruit to the edges of the pan.
• Bake for 30 minutes until meringue is golden brown.

CLOUD NINE BANANA PUDDING

Steps:

• make cake according to directions on box.
• when cake has completely cooled tear into bite sized pieces and place in big bowl.
• make pudding according to directions on box.
• pour hot pudding over cake pieces.
• slice banana and place in single layer over top.
• spread cool whip over all.
• chill at least one hour before serving.