1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 c. miniature marshmallows

Combine dry pudding mix with undrained pineapple in bowl.
Mix well. Add oranges, whipped topping, bananas and marshmallows.
Chill until serving time.

1 Cup Brown Rice
1/3 cup Splenda
4 cups Skim milk
2 teaspoons vanilla
Cinnamon to taste

Make the rice according to the package (buy old school plain brown rice if you cant the "parboiled" kind.)

Mix the milk and splenda into the cooked rice and simmer on medium heat until the pudding has thickened.

Add the vanilla and the cinnamon Pour evenly into 5 small bowls and refrigerate. This pudding can be enjoyed hot or cold!

Feel free to add more splenda and/or cinnamon to taste!

2 small pkgs. Jell-O instant pudding
1-3/4 cups milk
3-1/2 cups Cool Whip
1 prepared graham cracker crust

Stir pudding into milk. Stir in Cool Whip.
Spoon into crust.
Refrigerate.

1 (3 oz.) pkg. instant tapioca pudding
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. orange Jello
11 oz. can mandarin oranges
8 oz. Cool Whip

Cook puddings and Jello with juice from oranges plus enough liquid to equal 3 cups.

Cook until thick and clear. Cool.
Cut up oranges and add to cooled mixture. Add Cool Whip.

Tastes best if made a day ahead.

1 pkg. instant pistachio pudding
1 lg. can crushed pineapple, undrained
1/2 C. chopped walnuts or cashews (optional)
1 C. or more of miniature marshmallows
8 oz. container Cool Whip

Disregard directions on pudding package.
Mix undrained pineapple with dry pudding mix.
Add marshmallows, nuts and Cool Whip.

Refrigerate until ready to serve.

1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 C. miniature marshmallows

Combine dry pudding mix with undrained pineapple in bowl. Mix well.
Add oranges, whipped topping, bananas and marshmallows.

Chill until serving time.

1 (3 5/8 oz.) pkg. instant vanilla pudding
1 env. whipped topping mix
1 C. milk
8 tbsp. Bailey's Irish Cream liqueur

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended.
Chill and serve.
Will serve 6 people.

3 oz. pkg. instant pistachio pudding (dry)
20 oz. can crushed pineapple with syrup
2 C. small marshmallows
9 oz. carton Cool Whip

Mix together and refrigerate.

**Bananas and fresh strawberries may be added.

3 Cups French bread cubed and partially dried
1/2 Cup melted butter
2 Cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 Cup brown sugar (dark)

Scald milk and butter together. Remove and set aside. Beat eggs, add brown sugar and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat. Place in an 8"x11" well−oiled pan.

Place in a preheated oven at 350 degrees for about 40 minutes, check with oothpick.
When done set aside.

White Sauce:
1 Cup whole milk

1 C. flour
1/4 C. margarine
1 C. nuts, chopped
1 pkg. cream cheese (8 oz.)
1 C. powdered sugar
8 oz. Cool Whip
1 pkg. instant pistachio or chocolate pudding (3 oz.)
1 1/2 C. milk
Maraschino cherries for garnish, if desired

Mix flour, margarine and nuts. Press into 13 x 9 pan. Bake for 15 minutes at 350 degrees. Cool.

Combine cream cheese, powdered sugar and 1/2 of the Cool Whip in a bowl. Mix with mixer and pour over cooled crust.

In separate bowl, beat pudding mix and milk until thickened. Pour pudding over cream cheese layer.

Top with remaining Cool Whip.

1 pkg. Whole graham crackers

2 pkgs. Instant French vanilla pudding

3 C. Milk

9 oz. Cool Whip Betty Crocker chocolate frosting (ready made)

Line 9x13-inch pan with one layer graham crackers.

In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker.

Then the other half of mixture, then final layer of crackers.

Frost with chocolate frosting. Refrigerate overnight or at least 10 hours.

Cut into squares to eat.