Yum Yum Ice Cream Pudding Recipes

YUM YUM ICE CREAM PUDDING

Steps:

• Preheat oven to 350°F.
• Melt butter in baking dish in microwave or oven.
• Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
• Meanwhile, mix pudding with milk.
• Add softened ice cream to pudding and milk and mix well with mixer.
• Remove crumbs and reserve 1 cup.
• Spread crumbs in bottom of dessert bowl.
• Add pudding to bowl and top with reserved crumbs.
• Refrigerate until set.

DELICIOUS COOL WHIP-ICE CREAM

Steps:

• In blender, briefly combine milk and pudding powder until smooth. Quickly pour into small bowl and let stand 5 minutes.
• Use bowl scraper to fold the pudding into the cool whip, combining well.
• Cover tightly and freeze several hours for Dairy Queen soft texture or freeze overnight for firm texture, that you can scoop like ice cream.

YUM YUM CAKE

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.

YUM YUM PUDDING

Steps:

• 1. Preheat oven to 350
• 2. Melt butter. Mix with crackers. Press into 13 x 9" pan. Bake 5 min. Let cool.
• 3. Mix ice cream and milk until thick (milkshake like). Then add pudding. Mix well. Pour over crust. Refrigerate for 8 hours.