7 Rich and Creamy Pudding Dessert Recipes
Nothing beats a rich and delectable pudding dessert. It combines layers of sweet and scrumptious pudding with other delicious ingredients, including chocolate, brownies, s’mores, and candy. These divine, fairly easy-to-make desserts will be a hit at any party, potluck, or gathering you attend. Ready to indulge in a sinfully sweet treat? Read on to determine which of these seven pudding desserts you’d like to try first.
1. Piggy Pudding Dessert Cake
Chocolate pudding, whipped topping, and walnuts are a few of the delicious ingredients found in AllRecipes.com‘s pudding dessert. Warning: This heavenly dish won’t last long!
- ½ cup butter
- 1 ½ cups all-purpose flour
- 1 cup chopped walnuts
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package cream cheese
- 1 cup confectioners’ sugar
- 1 (3.9 ounce) package instant chocolate pudding mix
- 3 cups milk
- ½ cup chopped walnuts
Directions: Preheat oven to 375 degrees Fahrenheit. In a medium bowl, combine butter or margarine, flour, and chopped walnuts. Mix, then pat into bottom of 9 x 13 pan. Bake at 375 degrees Fahrenheit for 20 minutes. Allow to cool. Beat softened cream cheese with confectioners sugar until smooth. Fold in ½ of the whipped topping. Spread over cooled crust. In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture. Spread remaining ½ container of whipped topping over pudding. Sprinkle with ½ cup chopped nuts.
2. Layered Chocolate Pudding Dessert Recipe
A cool and creamy delight, Taste of Home‘s recipe is a chilled slice of heaven. The recipe yields two servings and is a surprisingly easy dessert dish to whip up.
- ⅓ cup all-purpose flour
- 3 tablespoons chopped pecans
- 3 tablespoons butter, melted
- 1 package (3 ounces) cream cheese, softened
- ⅓ cup confectioners’ sugar
- 1 cup whipped topping, divided
- ⅔ cup cold 2 percent milk
- 3 tablespoons instant chocolate pudding mix
Directions: In a small bowl, combine the flour, pecans, and butter; press into an ungreased 5 ¾ x 3 x 2 loaf pan. Bake at 350 degrees Fahrenheit for 10-12 minutes or until crust is lightly browned. Cool on a wire rack. In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in ½ cup whipped topping. Spread over crust. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving.
3. S’mores Pudding Dessert
Kraft has created a dessert that combines the best of two delightful dishes: the gooey, rich taste of s’mores and creamy, savory pudding. Filled with marshmallows, cool whip, chocolate, and pudding, this recipe is sure to cure any sweet tooth.
- 4 cups miniature marshmallows
- 1 ¼ cups milk, divided
- 10 ½ graham crackers, divided
- 1 tub (8 ounces) cool whip, thawed, divided
- 3 ounces semi-sweet chocolate, divided
- 1 package (8 ounces) cream cheese, softened
- 1 package (3.9 ounces) chocolate instant pudding
- ½ cup fresh raspberries
Directions: Microwave marshmallows and ¼ cup milk in large microwaveable bowl on high for 1 and ½ minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until mixture is blended. Refrigerate 10 minutes or until completely cooled. Meanwhile, line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Arrange half the grahams on bottom of prepared pan, breaking as necessary to fit. Add 1 cup cool whip to marshmallow mixture; whisk until blended. Spread over grahams in pan. Refrigerate until ready to use.
Melt 2 ounces chocolate as directed on package. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in remaining milk. Add dry pudding mix; beat 2 minutes. Whisk in melted chocolate and 1 cup cool whip; pour into pan. Top with remaining grahams. Refrigerate 3 hours or until firm. Meanwhile, shave remaining chocolate piece into curls. Invert dessert onto plate; remove plastic wrap and pan. Top with remaining cool whip, berries, and chocolate curls.
4. Decadent Brownie Pudding Dessert
Layer after layer of rich brownie, creamy pudding, whipped topping, and fudge create an unbelievably tasty treat. This Six Sisters’ Stuff recipe is simple, flavorful, and perfect for a potluck, holiday, or special weekend treat.
- 1 brownie mix (for a 9 x 13 pan)
- Ingredients called for on brownie mix
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 2 (8 ounce) containers cool whip frozen whipped topping, thawed
- 1 (3 ounce) instant chocolate pudding
- 1 (3 ounce) instant vanilla pudding
- 3 ½ cups milk
- Hot fudge or chocolate syrup
- 1 plain chocolate candy bar
Directions: Mix brownie mix according to directions and bake in 9 x 13 inch greased and floured pan. Mix cream cheese, powdered sugar, and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies. Blend puddings and milk together and carefully spread on top of the cream cheese mixture. Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top. Refrigerate until ready to serve.
5. Frozen Chocolate Pudding and Wafer Cake
Averie Cooks has created a no-bake, four-ingredient recipe. It’s easy, delicious, and allows you to personalize it, depending on your pudding preference. The recipe calls for chocolate pudding, but feel free to swap it out for the flavor of your choosing.
- 1 (8 ounce) package chocolate wafers, about 27 wafers
- 2 (8-ounce) containers cool whip or whipped topping
- 2 (3.9-ounce) packages chocolate instant pudding
- About ⅓ cup mini M&M’s, optional for garnishing
Directions: Prepare a 9 x 5 loaf pan by lining it with aluminum foil and leave overhang over the sides. Line the pan with 9 wafers down the center; set aside. In a large mixing bowl, combine one container of cool whip and one package of pudding and stir until smooth and combined, working quickly as the pudding will start setting up as time elapses. Spread about half the mixture over the wafers in a smooth, even flat layer. Add another flat 9-wafer layer of wafers and spread the remaining chocolate-whipped topping mixture over them. Add another flat 9-wafer layer of wafers; set pan aside.
In the same large mixing bowl, combine the second container of cool whip and the second package of pudding and stir until smooth and combined. Spread half the mixture over the third row of wafers. With the remaining chocolate-whipped topping mixture, carefully apply it to the sides of the wafer cake using a spatula or knife to push it down the sides of the cake, covering the sides as best you can so that they will not be lacking in chocolate-whipped topping coverage. Cover pan with foil or plastic wrap and place in the freezer to set up for at least 6 hours. Before serving, optionally garnish with M&M’s. Lift cake out of loaf pan by holding the overhang and place on a cutting board, slice and serve. Cake will keep for up to one week in the freezer.
6. Pudding Cookies
You will never want a plain chocolate chip cookie again after trying Chef In Training‘s recipe. While this recipe calls for chocolate chips, feel free to swap them out with a candy of your choosing.
- 1 ½ sticks (or ¾ cup) butter
- ¾ cup brown sugar
- ¼ cup sugar
- 1 (3.4 ounce) package instant vanilla pudding
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 ¼ cups flour
- 1-2 cups chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Add flour mixture slowly until well incorporated. Add chocolate chips or whatever add-in you chose. Roll into 1-inch balls and place on greased baking sheet. Bake at 350 degrees Fahrenheit for 8-12 minutes.
7. Pineapple Pudding Cakes
Food Network‘s pudding cake recipe is light and fruity, making it the perfect dessert to enjoy after a big, heavy meal. The recipe yields four servings and only requires 15 minutes of prep time.
- Nonstick cooking spray
- 2 eggs
- ¼ cup sugar
- 1 (8-ounce) can pineapple chunks, drain and juice reserved
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup milk, skim or whole
Directions: Preheat the oven to 325 degrees Fahrenheit. Place a full tea kettle over medium-low heat. Spray four 1 cup oven-proof ramekins with nonstick cooking spray. Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.