DREAMY CREAMY PUDDING
Orange creamsicle is a classic flavor that we just keep on coming back to, especially when it comes to this Dreamy Creamy Pudding! It's one of our favorite summertime desserts - but we're reaching for it all year!
Provided by Ginsburg Enterprises
Categories Puddings
Number Of Ingredients 7
Steps:
- In a large bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in cold water and let sit 5 minutes. Beat in dry pudding mix until thoroughly combined. Refrigerate 10 minutes.
- Meanwhile, in a large bowl, beat heavy cream, reserved 1 tablespoon pudding mix, the confectioners' sugar, and vanilla extract until stiff peaks form. Fold 1/2 of whipped cream into gelatin mixture until thoroughly combined.
- Divide 1/2 of pudding mixture into 6 parfait glasses or a serving bowl. Layer evenly with remaining whipped cream, and top with remaining pudding mixture. Refrigerate 1 hour or until ready to serve.
CREAMY DREAMY PUDDING DELIGHT
A friend gave me this recipe years ago and it continues to be the Jello that everyone requests at get-togethers! It's almost like a dessert. You could switch out the flavor of jello and fruit (such as strawberry jello and strawberries), but as for my family, they love the orange....(you can easily 1/2 the recipe if you'd like a...
Provided by Diane M.
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- 1. Mix water and pudding in saucepan, stirring, until boiling and thickened. Turn off heat.
- 2. Add pkgs. of jello, stir well and then let cool.
- 3. Refrigerate mixture for at least 4 hrs or overnight. Mixture will be very thick.
- 4. Transfer mixture to large bowl and add whipped topping, blend with hand mixer, scraping bottom of bowl. Blend in oranges with spoon, and enjoy!
DREAMY CREAMY LAYERED PUDDING DESSERT
I don't remember where I found this recipe. It looks fancy, but is easy to make. Garnish the finished dessert with chopped nuts and chocolate curls.
Provided by Mrs. Wright
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- heat oven to 350 degrees. coat 9x13 pan with nonstick spray.
- In a medium bowl, mix flour, walnuts and butter. pat into prepared pan. bake for 15 minutes. cool.
- In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
- Prepare the vanilla pudding using 2 cups of the milk. Spread over the cream cheese layer. Prepare chocolate pudding using the other two cups of milk. Spread over the vanilla pudding layer. Spread the remaining whipped topping over the pudding. Refrigerate for at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.
Nutrition Facts : Calories 390.3, Fat 21.7, SaturatedFat 11.9, Cholesterol 39.4, Sodium 497.5, Carbohydrate 44.9, Fiber 1.2, Sugar 29.7, Protein 5.6
SMOOTH AND CREAMY CHOCOLATE PUDDING
Steps:
- In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
- Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
- Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.
PUMPKIN PRALINE MOUSSE CAKE
Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight-and it's ready for the freezer in a mere 20 minutes.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
- Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CREAMY CHOCOLATE DREAM DESSERT
"My husband and I have loved this cool, creamy dessert for years," says Kay Hickman in Snyder, Texas. "Now that the recipe has been downsized for two, we don't need company to enjoy it!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY CHOCOLATE PUDDING
This pudding is very easy and delicious and I've made it many times. The best part is it's rich and creamy and tastes fattening, but it's LOWFAT!!!
Provided by Meryl
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sift all dry ingredients together in a bowl and mix until combined.
- Place mixture in a medium saucepan.
- Stir in just enough milk to create a smooth paste. (I use a wire whisk).
- Gradually mix in remaining milk.
- Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
- Remove from the heat and gently stir in vanilla.
- Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.
Nutrition Facts : Calories 295.4, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.1, Sodium 126.7, Carbohydrate 65, Fiber 3.1, Sugar 50.4, Protein 7.3
HAWAIIAN DREAM TRIFLE
This creamy, dreamy trifle is heavenly. Very simple ingredients create an easy and amazing dessert. One taste and you're transported to a tropical island. The secret ingredient is the coconut cream pudding layer... it's the things dreams are made of. Toasting the coconut and macadamia nut enhances the flavors. Once the flavors...
Provided by Susan Bickta
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
- 2. Cut or tear angel food cake into bite-size pieces. Set aside.
- 3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
- 4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
- 5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
- 6. Next, half of the pineapple.
- 7. Next, half of the coconut and half of the macadamia nuts.
- 8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
- 9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
- 10. Cover and refrigerate for at least 1 hour.
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