PUDDING LAYER DESSERT RECIPES

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PISTACHIO PUDDING DESSERT | JUST A PINCH RECIPES



Pistachio Pudding Dessert | Just A Pinch Recipes image

Looks delicious! Found on Facebook.

Provided by Sheila M @Gadiva

Categories     Puddings

Number Of Ingredients 14

PIE CRUST:
- 1 stick butter
- 1 cup flour
- 1 cup chopped walnuts
LAYER 1:
- 1 cup powdered sugar
- 1 (8oz) cream cheese
- 1 cup cool whip
LAYER 2:
- 2 regular sized pkgs instant pistachio pudding mix
- 3 cups milk
TOPPING:
1 - cool whip
- chopped pistachios

Steps:

  • Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
  • Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
  • Beat together pudding mix and milk until thick. Spread on cream cheese layer
  • Top with a layer of cool whip and chopped nuts. Refrigerate.

LAYERED CHOCOLATE PUDDING DESSERT - RECIPES, COUNTRY LIF…



Layered Chocolate Pudding Dessert - Recipes, Country Lif… image

Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.

Provided by Brenda Score

Categories     dessert

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 16

FOR THE SALTED PECAN CRUST:
1 1/2 c. All-purpose Flour
1/2 c. Packed Brown Sugar
3/4 tsp. Kosher Salt
1/3 c. Finely Chopped Pecans
9 tbsp. Cold Unsalted Butter
FOR THE CREAM CHEESE LAYER:
12 oz. weight Cream Cheese, Softened
1 1/2 c. Powdered Sugar
12 oz. weight Cool Whip, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
FOR THE CHOCOLATE PUDDING LAYER:
2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling
4 c. Cold Whole Milk
FOR THE COOL WHIP LAYER:
Remaining Cool Whip From Cream Cheese Layer
2 oz. weight Shaved Dark Chocolate From A Bar

Steps:

  • For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

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