Best Mystery Pudding Recipes

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MYSTERY PUDDING DESSERT



Mystery Pudding Dessert image

Here's another recipe clipped from a newspaper a handful of years ago, & great for those of us who like puddings! Preparation time does not include the time for the crust to cool to room temperature. (Recipe edited in Apr 08 to slightly increase the crust ingredients!)

Provided by Sydney Mike

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups nuts, finely chopped
3/4 cup unsalted butter, melted
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, divided
1 (3 1/2 ounce) box vanilla instant pudding mix
1 3/4 cups milk
1 (3 1/2 ounce) box instant chocolate pudding mix
1 3/4 cups milk (again)

Steps:

  • Preheat the oven to 350°F.
  • Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13x9" baking dish.
  • Bake for 20 minutes, until golden brown, then remove from oven and allow to cool to room temperature.
  • When the crust has cooled, beat together cream cheese and powdered sugar. Then add about 1 cup of the Cool Whip, mixing well.
  • Carefully spread this cream cheese mixture over the cooled crust.
  • Whisk together vanilla pudding mix and 1 3/4 cups of milk, blending well.
  • Carefully spread it over the cream cheese layer, and let it set, several minutes.
  • When vanilla pudding is set, whisk together chocolate pudding mix and 1 3/4 cups of milk, blending well.
  • Carefully spread this chocolate mixture over the vanilla pudding layer and let it set, several minutes.
  • Spread remaining Cool Whip over chocolate pudding and refrigerate.

MYSTERY PUDDING



Mystery Pudding image

When I was small our money was tight. Mom usually had a can of fruit cocktail and all things needed for this on hand. It was a sweet treat. It's more of a cake than a pudding. I still make it when craving an easy sweet.

Provided by Sharon Whitley

Categories     Puddings

Time 1h

Number Of Ingredients 7

1 c flour
1 c sugar
1 tsp baking soda
1/8 tsp salt
1 large egg, slightly beaten
1 can(s) fruit cocktail, in syrup
3/4 c brown sugar, light

Steps:

  • 1. Sift flour, sugar, and soda well.
  • 2. Combine flour mixture with egg and fruit cocktail with syrup. Mix well.
  • 3. Pour into greased 8x8 square cake pan. Sprinkle brown sugar over batter. Bake at 350 for about 45 minutes. Top will be lightly browned and set. Cool and eat plain or with whipped topping.

MYSTERY PUDDING!



Mystery Pudding! image

Another top 10 ten recipe from my MIL a great recipe used for over 50 years in a farming community and according to my DH people would come to visit just because of this Mystery Pudding so yummy, so yummy, indescribable! Serve with ice cream or whipping cream or on it's own hot or cold or straight out of the oven with vanilla ice-cream my DH's favourite!

Provided by oilpatchjo

Categories     Dessert

Time 1h5m

Yield 1 pudding, 8-10 serving(s)

Number Of Ingredients 9

1 cup flour
1 1/2 teaspoons baking soda
3/4 cup sugar
1/2 teaspoon salt
3/4 cup brown sugar (save 1/4 cup for topping)
1 egg
1 1/2 cups fruit (fruit cocktail)
1/4 cup fruit (fruit cocktail juice)
1/2 cup nuts (chopped pecans)

Steps:

  • Mix 1 cup of flour, 1 1/2 teaspoons of Baking soda, 1/2 teaspoon salt.
  • Second bowl 1/2 cup brown sugar, 1 egg, 1/4 cup syrup of fruit cocktail, combine the two and add 1 1/2 cups of fruit cocktail and the 1/2 cup of chopped nuts.
  • Combine all ingredients and spread batter into 8x10 pan sprinkle top with 1/4 cup brown sugar.
  • Bake in oven @ 350 F for 50 minutes.

Nutrition Facts : Calories 267.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 26.4, Sodium 455.7, Carbohydrate 53, Fiber 1.2, Sugar 39.1, Protein 3.9

MYSTERY LADY'S PERSIMMON PUDDING



Mystery Lady's Persimmon Pudding image

The name is pudding, but the texture is more like an extremely moist cake. This recipe IS the holiday season to me. My grandmother makes it every Thanksgiving and Christmas. She used to make it the hard way, but learned a trick in the grocery line one year. A lady had several spice cake mixes and Grandma asked what she was making - she said persimmon pudding. Grandma got the recipe and never looked back. :-) I can't tell you how many people I've had say "eww, persimmon pudding?" only to beg for another piece!

Provided by Soup Fly

Categories     Dessert

Time 1h2m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 3/4 ounce) box spice cake mix
3 eggs
1/4 cup oil
1 1/2 cups water
1 pint persimmon pulp
whipped topping (optional)

Steps:

  • Mix cake mix, eggs, oil and water together in large bowl.
  • Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
  • Add persimmon pulp to batter and mix well.
  • Pour batter into a lightly greased 9"x13" cake pan.
  • Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
  • Allow to cool.
  • Serve cold or at room temperature.
  • Cool Whip or whipped cream is an excellent topping!

LEMON MYSTERY PUDDING



LEMON MYSTERY PUDDING image

Categories     Lemon

Yield 4

Number Of Ingredients 7

1 cup sugar
2 tbsp flour
2 egg yolks
butter the size of walnut
1 tsp lemon rind
3/4 cups milk
2 egg whites stiffly beaten

Steps:

  • mix in order given then add egg whites , pour into custard cups and bake about 30 minutes in 375 degree oven until slightly browned on top. Place cups in pan of water as for custard.

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