Best Tiramisu Pudding Recipes

EASY PUDDING TIRAMISù

Steps:

• Prepare pudding according to box direction.
• Add cheese and coffee liqueur and beat until smooth.
• Cover with plastic wrap and chill 1 hour.
• Fold in whipped topping.
• In a small shallow dish, stir sugar into coffee and dip each ladyfinger in for only 4-5 seconds (letting them soak too long will make them fall apart).
• Line bottom of 8 cup trifle bowl with 1/2 of the lady fingers, spread 1/2 of pudding mixture over cookies and sprinkle with 1/2 of the chocolate; repeat layers.
• Cover tightly and chill for 4 hours or overnight.

BANANA PUDDING TIRAMISU

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt together in a large bowl; whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture back into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Once it boils, continue to whisk over medium heat until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and whisk in the mascarpone cheese until melted. Transfer to a bowl or baking dish (a 9- by 13-inch baking dish will speed up the cooling process) and cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 2 hours.
• To assemble, loosen the chilled pudding by whisking it vigorously until smooth and creamy. Stir the espresso and coffee liqueur together in a small bowl. Dip some vanilla wafers in the espresso mixture, soaking completely for a couple of seconds. Stand the soaked cookies around the bottom of a 3-quart trifle dish to make a decorative ring.
• Dip more vanilla wafers and stack two layers of soaked cookies on the bottom of the dish within the ring of standing cookies. Spoon 2 cups of pudding on top of the cookies. Smooth the pudding to the edge of the dish with a small spatula. Layer half of the banana slices evenly over the pudding. Repeat with two more layers of soaked cookies, 2 cups of pudding and the remaining bananas.
• Top with the remaining cookies and then the remaining pudding. Place a piece of plastic wrap directly on top of the pudding. Refrigerate for at least 4 hours or up to overnight.
• Lightly dust with unsweetened cocoa powder just before serving.

TIRAMISU PUDDING SHOTS RECIPE - (4.2/5)

Steps:

• Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding. Fill the shot cups, sprinkle each with ground cinnamon, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.

TIRAMISU PUDDING CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter six 8-ounce ramekins and set on a baking sheet; set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30-second intervals until the butter is melted. Add 1/2 cup granulated sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.
• Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir.
• Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving.

TIRAMISU PUDDING

Steps:

• In small saucepan, stir together 2 cups milk and the chocolate pudding mix over medium heat.
• Bring to a boil, stirring constantly.
• Let cool for 5 minutes.
• Meanwhile, in another small saucepan, stir together the remaining 2 cups milk and the vanilla pudding mix over medium heat.
• Bring to a boil, stirring constanty.
• Let cool for 5 minutes.
• Pour the coffee into a shallow dish next to an 8-inch pie pan.
• Dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the pie pan.
• Sprinkle with half of the cognac.
• Spread the chocolate pudding on top, then cover with another layer of coffee-dipped ladyfingers.
• Sprinkle the remaining cognac over the ladyfingers, then spread the vanilla pudding on top.
• Press a sheet of plastic wrap onto the top of the pudding and refrigerate until set and chilled, about 3 hours.
• Dust with the cocoa powder and serve with the whipped cream.

TIRAMISU PUDDING ICE CREAM

Steps:

• In a small mixing bowl, combine the vanilla wafers and coffee. Set aside and let sit for a few minutes until the coffee is absorbed.
• n a large mixing bowl, beat together the heavy cream, milk, and pudding mix.
• Fold in the thawed whipped topping.
• In a freezer safe 2 quart (64 oz) container, add ⅓ of the ice cream base. Then spoon in half of the vanilla wafer/coffee mixture. Repeat this once again, ending with a final layer of ice cream base on top.
• Place a lid on the container, and freeze for at least 3 hours and up to overnight. Allow the ice cream to sit out at room temperature for at least 15-20 minutes before serving. Scoop and enjoy!

TIRAMISU PUDDING ICE CREAM

Steps:

• In a small mixing bowl, combine the vanilla wafers and coffee. Set aside and let sit for a few minutes until the coffee is absorbed.
• n a large mixing bowl, beat together the heavy cream, milk, and pudding mix.
• Fold in the thawed whipped topping.
• In a freezer safe 2 quart (64 oz) container, add ? of the ice cream base. Then spoon in half of the vanilla wafer/coffee mixture. Repeat this once again, ending with a final layer of ice cream base on top.
• Place a lid on the container, and freeze for at least 3 hours and up to overnight. Allow the ice cream to sit out at room temperature for at least 15-20 minutes before serving.Scoop and enjoy!

TIRAMISU PUDDING

Steps:

• Combine the ricotta cheese, pudding, Cool Whip, Splenda, and vanilla extract. Stir until smooth. Sprinkle with cocoa powder. Dig in!