Dessert Pudding Resep

Dessert Pudding Resep – Extra Chocolate Pudding takes a delicious cookie crust and piles on layers of smooth whipped cream cheese, chocolate fudge, and whipped cream! A simple and delicious dessert recipe that everyone will love!

My best friend Emily, and her adorable son Luke recently came over to make one of her family’s favorite desserts. Okay, so we’ve killed two birds with one stone in this country. The boys get their playdate, too! Or should I say they raid our playground?! We couldn’t keep them out of the kitchen! They can smell sugar and nothing bothers them!

Dessert Pudding Resep

I’m so glad Emily shared this delicious dessert with me and gave me permission to share it with you! Puddingi Pudingi Owe Layered Chocolate his family calls it “3 Little Pigs” because his Aunt who makes this delicious food has three children of her own and she says she feeds those three pigs for two days. Fun name, right?! I’m impressed that it actually lasted two days in her house because it certainly didn’t last that long in this house! I couldn’t stop eating! Smooth and creamy and chocolatey and oh so delicious! And the best part is that it’s so easy to make!

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It all starts with a simple three-ingredient cookie crust that can be lightly baked and then topped with a layer of smooth cheese, a layer of chocolatey pudding, and some crunchy toppings. It’s pure joy with every bite!

To make the crust layer: Put the flour, powdered sugar and melted butter directly into a greased baking dish. Mix with a fork to combine and mix well with your hands until it becomes a thick dough. Press the dough evenly into the bottom of the baking dish. Bake for 15-18 minutes until the cookie is lightly browned. It should look slightly undercooked. Allow to cool completely.

To make the second layer: Beat powdered sugar, cream cheese and 8 ounces of whipped cream in a large bowl until smooth and creamy. Spread on a chilled crust.

To make the third layer: Mix one package of instant vanilla and one package of instant chocolate with 3 cups of cold milk, about 2 minutes. Put in the refrigerator for 5 minutes and spread a layer of cream cheese.

No Bake Steamed Bread Pudding Recipe By Archana’s Kitchen

Top pudding layer with remaining 8 ounces of whipped topping and garnish with chocolate sprinkles. Store in refrigerator.

Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make! These delicious layered Lemon Pudding Bars are easy, refreshing and perfect for all lemon lovers! Any way you slice it, it’s love at first bite!

If you make this Layered Chocolate Pudding, be sure to snap a photo and share it with me or tag me on Instagram @so I can see.

Chocolate Pudding Pudding is a delicious cookie crust topped with smooth whipped cream, chocolate pudding, and whipped cream! A simple and delicious dessert recipe that everyone will love!

Fluffy Lemon Pudding Dessert Recipe: How To Make It

Maegan is the author of the bestselling cookbooks Beautiful Boards, Spectacular Spreads and Brilliant Bites. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her simple, family-friendly recipes, creative meal ideas, food board creations, and fun spreads to inspire others to get into the kitchen and make something memorable for their loved ones to enjoy together. Read more This vanilla pudding is easy, creamy, and delicious! The best vanilla pudding you can make at home! Much better than store bought.

First of all, how are you guys? I hope everyone is safe and healthy! These are sometimes strange to say the least.

Since flour is at a premium these days, I had to look for other ways to satisfy our unusual dessert cravings. One of the easiest desserts we turn to often is this very simple yet classic vanilla pudding.

There is nothing complicated about this recipe. And the results are very sweet and satisfying. I’ve never been a fan of store-bought vanilla pudding. Even as a child – if you can believe that. But now that I’m building my own, I’ll never be satisfied with it.

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Vanilla pudding is a simpler version of pastry cream (or custard), but made with the same ingredients. My husband likes his pudding thick and set, while I like mine thick but creamy. And you can do this in any way – depending on your preference.

Reduce the cornstarch even further and make a classic vanilla pudding that is less thick. Either way, this is a versatile vanilla pudding recipe your family will love!

This is also why homemade vanilla pudding is so much better than store bought. Just a few ingredients, and no preservatives at all.

In a bowl, combine the egg yolks, cornstarch and 1/4 cup of milk. Make sure the mixture is nice and smooth. You can also mix all the cornstarch and salt with the egg yolks if you plan to add any flavor to the milk.

Milk Pudding (4 Ingredients Only!)

In a medium saucepan, place all the milk, sugar and salt (if using). Heat the milk + sugar mixture until it starts to boil and the sugar dissolves completely. There is NO need for the milk to boil.

The next step is to add the egg yolks. However, you need to cool the egg yolks BEFORE adding them to the milk. If you add the eggs directly to the hot milk, you will end up with scrambled eggs.

Take about 1/2 cup (or more) of hot milk and slowly pour it into the egg – cornstarch mix, while whisking constantly. This will raise the temperature of the egg mixture, without greasing it. Then, it will be safe to add the warm milk mixture back to the hot milk mixture. Whisk to combine.

Return the milk mixture to the stove and heat again. Heat and whisk the pudding base constantly. Make sure you hit all the corners and the bottom of the pan to prevent the custard from sticking. The custard will now begin to thicken.

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When the pudding mixture comes to a boil (the bubbles will break on the surface), remove from the heat and add the butter and vanilla. Stir in the butter until it melts and is completely incorporated into the pudding.

Cover the pudding with plastic wrap, making sure the plastic wrap covers the entire surface of the pudding. This prevents the skin from forming on the surface.

Once cool, the pudding should be set (if you are making a large version). My husband prefers the “set version” that you can pick up like jello. But I like to frost the cold pudding, which then becomes a firm but creamy consistency.

Looking for more recipes? Subscribe to my free recipe newsletter to get new recipes delivered to your inbox every week! I found myself sharing more inspiration on Pinterest and Instagram.

Best Chocolate Pudding Cake Recipe

This homemade vanilla pudding is easy, creamy, and delicious! Only a few ingredients and so much better than store bought.

Calories: 229 kcal (11%) Carbohydrates: 35 g (12%) Protein: 4 g (8%) Fat: 8 g (12%) Saturated Fat: 5 g (31%) Cholesterol: 84 mg (28% ) Sodium : 149 mg (6%) Potassium: 159 mg (5%) Fiber: 1 g (4%) Sugar: 30 g (33%) Vitamin A: 391 IU (8%) Vitamin C: 1 mg (1%) Calcium: 131 mg (13%) Iron: 1 mg (6%)

“This website provides limited dietary information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or other online calculators.”

Did you do this? Tag me on Instagram! I love seeing what you did! Tag me on Instagram at @ or leave me comments and ratings below. There’s nothing like homemade chocolate pudding as a decadent dessert for the whole family to enjoy. Making chocolate pudding is now quick and easy with our chocolate pudding recipe using HERSHEY’S cocoa. The key is to constantly stir the chocolate pudding mixture over medium heat, and when it cools, you can add whipped cream, fresh fruit, chocolate chips or whatever your heart desires. Save this chocolate pudding recipe for your next dinner party, birthday celebration or any moment that deserves an easy chocolate pudding recipe for everyone to enjoy. You’ll be licking the spoon clean!

Italian Chocolate Pudding

Cook over medium heat, stirring frequently, until the mixture boils; boil and stir for 1 minute. Remove from heat; mix butter and vanilla. Pour into individual dessert bowls. To prevent a skin from forming on the top, press the plastic wrap straight up; use warm or in the fridge for at least 2 hours. Sprinkle with chopped topping, if desired. Makes 4 servings.

2. Microwave on high (100%) for 7 to 10 minutes or until boiling, stirring every 2 minutes.

*The % Daily Value tells you how much of the nutrient in the food contributes to the daily intake of 2,000 calories

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