2 boxhostess ding dongs or little debbie coco cremes
1 boxcook and serve butterscotch pudding
1 boxinstant coconut creme pudding
1 boxinstant cheesecake pudding
4 cmilk, separated
1 pkgcool whip - large
How to Make Any Ding Dong Pudding
- Place 2 cups of milk in small saucepan and add butterscotch pudding and stir till warm and thick (per package directions)
- 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.
- 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.
- 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!