Best Pudding Squares Recipes

FROZEN PEANUT BUTTER PUDDING SQUARES

Steps:

• Pour milk into a bowl; add pudding mix and beat continually until the powder is completely dissolved and the mixture begins to thicken, about 2 minutes. Beat melted peanut butter into the pudding mixture.
• Chill pudding mixture in refrigerator until slightly thickened, about 3 minutes.
• Spread about 1 heaping tablespoon pudding mix onto each graham cracker square; sandwich squares together to get 16 pudding-filled squares. Arrange onto a baking sheet and cover lightly with plastic wrap.
• Chill in freezer until the pudding is firm, at least 1 hour. Store in a resealable plastic bag in the freezer.

CRUNCHY CHOCOLATE PUDDING SQUARES

Steps:

• In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.

PISTACHIO PUDDING DELIGHT SQUARES

Steps:

• 1. Crust: Mix butter, flour, nuts and sugar. Press into a 9 x 13 inch pan. Bake 350 degrees for 20 minutes. Let cool.
• 2. Layer 1: Mix powdered sugar, cream cheese and cool whip; spread on the cooled crust.
• 3. Layer 2: Beat together pudding mix and milk until thick. Spread on your cream cheese layer.
• 4. Topping: Spread remaining cool whip and sprinkle with nuts. Also you can garnish with bits of chocolate if you like. I didn't do that in the picture above. Refrigerate and cut into squares.

BANANA PUDDING SQUARES

Steps:

• 1. Combine wafer crumbs and margarine.
• 2. Press firmly onto the bottom of the 9×13-inch dish. Refrigerate while preparing the filling. **If you want a thicker crust, double the crust ingredients to get it to easily cover the bottom of a 9X13 pan.
• 3. Mix cream cheese and sugar in a medium bowl until well blended.
• 4. Stir in 1-1/2 cups of the whipped topping. Spread carefully onto crust. Set aside.
• 5. Pour milk into a large bowl.
• 6. Add dry pudding mixes. Beat with wire whisk 2 min.
• 7. Slice bananas and arrange over cream cheese mixture.
• 8. Spoon pudding over bananas.
• 9. Spread with remaining whipped topping;
• 10. Sprinkle with chocolate. You can also skip the chocolate and put a layer of Nilla wafers on top or just leave the Cool Whip as the topping.
• 11. Refrigerate at least 3 hours before serving. When ready to serve cut into squares. Store leftovers in the refrigerator.

LEMON PUDDING SQUARES

Steps:

• Preheat an oven to 350 degrees F (180 degrees C). Butter an 8-inch (20 centimeter) square baking pan. Bring a kettle of water to a boil.
• In a bowl, stir together the sugar, flour and 1 pinch of salt. In another bowl, whisk together the egg yolks, milk, lemon zest and lemon juice. Pour over the flour mixture and stir until smooth. In a third bowl, beat the egg whites with the remaining pinch of salt until they hold stiff peaks. Using a rubber spatula, gently fold the whites into the egg yolk mixture until just a few streaks of white remain.
• Pour the batter into the prepared pan and set in a larger baking pan. Place in the oven and pour boiling water into the large pan until it comes about halfway up the sides of the smaller pan.
• Bake the pudding until golden brown on top, about 40 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.

BLACK & WHITE PUDDING SQUARES

Steps:

• Combine first 2 ingredients; press onto bottom of 13x9-inch pan.
• Beat cream cheese, dry vanilla pudding mixes and 1-1/2 cups milk in large bowl with mixer until blended; spread over crust.
• Beat chocolate pudding mix and remaining milk with whisk 2 min.; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to squeeze chocolate pudding into 6 lengthwise stripes over vanilla pudding. Drag toothpick through stripes to decorate. Refrigerate 4 hours.

COOL JELL-O PUDDING SQUARES

Steps:

• Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish.
• Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust.
• Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour.
• To serve, top with dollops of whipped topping, and raspberries if desired.
• You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.

BANANA PUDDING SQUARES

Steps:

• Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.

SPICED PUDDING SQUARES

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat dry pudding mix, milk and spice in medium bowl with whisk 2 min. Stir in COOL WHIP until blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.

DOUBLE-CHOCOLATE PUDDING SQUARES

Steps:

• Crush 40 of the wafers; mix with sugar and 5 Tbsp. of the butter. Press onto bottom of 13x9-inch pan.
• Microwave chocolate and remaining 1 Tbsp. butter in small microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Drizzle over crust with spoon.
• Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. Gently stir in whipped topping; spread half over crust. Top with layers of remaining wafers and pudding mixture. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

FROZEN PEANUT BUTTER PUDDING SQUARES

Steps:

• Pour milk into a bowl; add pudding mix and beat continually until the powder is completely dissolved and the mixture begins to thicken, about 2 minutes. Beat melted peanut butter into the pudding mixture.
• Chill pudding mixture in refrigerator until slightly thickened, about 3 minutes.
• Spread about 1 heaping tablespoon pudding mix onto each graham cracker square; sandwich squares together to get 16 pudding-filled squares. (Optional: add sprinkles.) Arrange onto a baking sheet and cover lightly with plastic wrap.
• Chill in freezer until the pudding is firm, at least 1 hour. Store in a resealable plastic bag in the freezer.

CHOCOLATE PUDDING CEREAL SQUARES

Steps:

• Butter a 9 inch square baking pan.
• In a large saucepan, combine the syrup and the dry pudding mix and heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Remove from the heat and blend in the peanut butter (I prefer chunky) just until mixed.
• Quickly stir in the cereal until evenly coated.
• Spread the mixture evenly in the pan with a buttered spoon. Cool until firm, about 10 minutes.
• Cut into squares. You can place them in miniature cupcakes liners for a pretty serving look.
• Note: Do not use instant pudding mix.

PUMPKIN PUDDING SQUARES

Steps:

• Preheat oven to 450.
• Grease a 9x9 pan.
• In large mixing bowl at medium speed, beat pumpkin, evaporated milk, sugar, flour, margarine, eggs, vanilla, nutmeg, cinnamon, baking soda and salt for 1 minute or until smooth and well blended.
• Pour into pan.
• Bake for 30-35 minutes or until toothpick comes out clean.

PUDDING SQUARES

Steps:

• Butter baking pan 9x9x2.
• In large saucepan, heat pudding mix (dry) and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
• Remove from heat and blend in peanut butter.
• Stir in cereal until evenly coated.
• Spread mixture evenly in pan with the buttered back of a spoon.
• Cool until firm, about 30 minutes.
• Cut into squares.

CRUNCHY PUDDING SQUARES

Steps:

• 1. Place corn syrup and pudding mix in large saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook 1 minute longer. Remove from heat. Mix in peanut butter. Add KELLOGG'S CORN POPS cereal, stirring until well coated.2. Spread mixture into a thin layer on buttered baking sheet. Let stand until firm. Break into bite-size pieces to serve.NOTE: Recipe will not yield acceptable product if Instant Pudding and Pie filling is used.

CORN PUDDING SQUARES

Steps:

• In a large bowl, combine all ingredients; beat just until combined. Pour into two greased 13x9-in. baking dishes. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on wire racks before cutting. Serve warm.

'EGGNOG' PUDDING SQUARES

Steps:

• Crush 35 wafers finely; place in medium bowl. Melt 3 Tbsp. butter. Add to wafer crumbs along with the sugar; mix well. Press onto bottom of 9-inch square pan.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Drizzle over crust.
• Beat pudding mixes, milk, rum extract and nutmeg in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread half the pudding mixture onto bottom of crust; top with 16 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 3 hours.
• Cut dessert into 16 squares. Garnish with remaining wafers just before serving.

BLACK AND WHITE PUDDING SQUARES

Steps:

• Mix first 2 ingredients; press onto bottom of 13x9-inch pan.
• Beat cream cheese, dry vanilla pudding mixes and 1-1/2 cups milk in large bowl with mixer until well blended; spread over crust.
• Beat chocolate pudding mix and remaining milk with whisk 2 min.; spoon into resealable plastic food storage bag. Snip off small corner from bottom of bag. Inserting tip into pudding mixture, squeeze chocolate pudding into 6 lengthwise stripes over vanilla pudding. Drag toothpick through the stripes to decorate. Refrigerate 4 hours.

BLACK & WHITE PUDDING SQUARES

Steps:

• MIX first 2 ingredients; press onto bottom of 13x9-inch pan.
• BEAT cream cheese, dry vanilla pudding mixes and 1-1/2 cups milk in large bowl with mixer until well blended; spread over crust.
• BEAT chocolate pudding mix and remaining milk with whisk 2 min.; spoon into resealable plastic food storage bag. Snip off small corner from bottom of bag. Inserting tip into pudding mixture, squeeze chocolate pudding into 6 lengthwise stripes over vanilla pudding. Drag toothpick through the stripes to decorate. Refrigerate 4 hours.
• KRAFT KITCHENS TIPS
• FROZEN TREAT
• Line pan with plastic wrap, with ends of wrap extending over sides. Freeze 2 hours. Let stand 10 min. Use plastic wrap handles to lift dessert from pan before cutting.
• VARIATION
• Prepare as directed, except use 2 pkg. chocolate pudding and 1 pkg. vanilla pudding. Use the chocolate pudding to prepare the cream cheese-pudding base, then swirl the vanilla pudding into the chocolate base.
• HOW TO EASILY SERVE DESSERT
• Line pan with plastic wrap, with ends of wrap extending over sides. Use plastic wrap handles to lift dessert from pan before cutting to serve.