Best Vanilla Pudding Raspberry Napoleon Recipes

VANILLA CREAM NAPOLEONS

Steps:

• Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
• Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
• In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
• In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
• On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
• In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
• Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.

RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST

Steps:

• For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
• For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
• Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.

RASPBERRY VANILLA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

BAKED RASPBERRY VANILLA PUDDING

Steps:

• Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
• Spread raspberries and their syrup evenly over bottom of the dish.
• Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
• Pour over fruit; sprinkle remaining 1 T sugar over top.
• Bake 20-25 minutes until set and golden around the edges.