Ingredients
- Dream Pies:
- 2 envelopes Dream Whip whipped topping mix
- 2 3/4 cups cold milk
- 2 small packages instant pudding (any desired flavor)
- 1 baked 9-inch pie shell, cooled
- Double Decker Dream Pies:
- 2 envelopes Dream Whip
- 3 cups cold milk
- 1 small package instant pudding (any desired flavor)
- 1 small package instant pudding (second desired flavor)
- 1 baked 9-inch pie shell, cooled
- Frozen Dream Pies:
- 2 envelopes Dream Whip
- 2 3/4 cups cold milk
- 2 packages instant pudding (vanilla flavor)
- 1 baked 9-inch graham cracker crumb crust, cooled (or 12 baked and cooled tart shells)
- 2 tablespoons chocolate syrup
- 1/4 cup chopped nuts
- Dream Pie Squares:
- 20 graham cracker squares
- 2 envelopes Dream Whip
- 2 3/4 cups cold milk
- 2 packages instant pudding (coconut cream flavor)
- 11 ounces canned mandarin orange sections, drained
- 1/4 cup toasted chopped almonds
- Flying Saucers:
- 1 envelope Dream Whip
- 1 1/2 cups cold milk
- 1 small package chocolate pudding mix
- 24 graham cracker squares or chocolate cookies
- Frozen Butter Pecan Pops:
- 1 envelope Dream Whip
- 1 1/2 cups cold milk
- 1 small package butter pecan instant pudding
- 6 tablespoons chopped pecans
- Dream Frostings:
- 1 1/2 cups cold milk
- 1 envelope Dream Whip
- 1 small package instant pudding (chocolate or lemon)
Preparation
Step 1
Dream Pies:
Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired, Chill at least 4 hours.
Double Decker Dream Pies:
Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and first pudding mix to the remaining topping. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Repeat with remaining topping, 1 cup milk and second flavor pudding mix. Spoon carefully over first flavor. Garnish with mandarin orange sections or chocolate curls, if desired. Chill at least 4 hours.
Frozen Dream Pies:
Prepare whipped topping mix with 1 cup of the milk as directed, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon one-half the pie filling into the pie crust, spreading to form a layer. Drizzle 1 tablespoon chocolate syrup over the layer and sprinkle 2 tablespoons nuts on top. Spoon remaining filling over bottom layer and drizzle remaining chocolate syrup on top along with remaining nuts. Freeze until firm, about 4 hours. Remove from freezer and place in refrigerator 30 minutes before cutting. Store any leftover pie in freezer.
Dream Pie Squares:
Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary. Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Reserve a few oranges for garnish; dice remaining oranges and fold into pudding mixture with nuts. Spoon one half the mixture over crackers; add another layer of crackers, then remaining pudding mixture. Garnish with reserved orange sections and mint leaves, if desired. Chill 4 hours. Makes 9 servings.
Flying Saucers:
Prepare whipped topping mix with 1/2 cup of the milk as directed on package, using small mixer bowl. Add remaining milk and pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spread filling about 1/2" thick on 12 of the crackers. Top with remaining crackers, pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours. Makes 12
Frozen Butter Pecan Pops:
Follow directions for Flying Saucers, using Butter Pecan flavor instead. Place chopped pecans in the bottom of six 4-ounce paper cups. Fill with pudding mixture; insert wooden stick in center. Then freeze until firm, about 3 hours. Make 6 frozen pops.
Dream Frostings:
Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix. Beat at low speed of electric mixer until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a two-layer or a 9 x 13 cake. Store frosted cake in refrigerator.