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(3.4-oz.) box instant butterscotch pudding mix. 1 c. (2 sticks) salted butter, at room temperature. 3/4 c. ... Directions. Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
Directions. In a large bowl, whisk together the eggnog, nutmeg, and pudding mix until the mixture starts to thicken to soft-set consistency, about 2 minutes.
Directions. For the pudding: Preheat the oven to 350°F. In a medium bowl, combine the dates, baking soda, and 1 cup of boiling water. Cover and let stand until softened, 15 minutes. Transfer the ...
MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended.
MIX wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use. BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries. REFRIGERATE 4 hours.
Directions In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, powdered sugar, and vanilla and mix on medium speed until smooth, about 1 minute.
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