Any Ding Dong Pudding Recipes

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!

GIANT DING DONG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
• In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
• Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
• Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
• Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

NO BAKE DING DONG CAKE

Steps:

• Cut ding dong in half lengthwise. Place them, cream side up, on the bottom of a 9x13 pan. Blend 1 tub Cool Whip with cream cheese. Blend until smooth and spread over ding dongs.
• Mix 2 boxes of pudding with the milk. Layer in pan and top with the other tub of Cool Whip. Refrigerate overnight.