How To Make Cream Cheese Pudding Recipes

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

PINEAPPLE & CREAM CHEESE BREAD PUDDING

Steps:

• Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

CREAM CHEESE BANANA PUDDING

Steps:

• In a large bowl combine milk and pudding mix according to package directions.
• In a small bowl stir together cream cheese and sugar until smooth.
• Stir into pudding mixture (I use the mixer).
• Fold in cool whip (I just stir it good).
• In a 13x9x2 inch baking dish layer half the cookies,half the bananas and half the pudding mixture.
• Repeat layers.
• Cover and refrigerate 2 hours.

HOW TO MAKE CREAM CHEESE PUDDING

Steps:

• Add 3 cups of milk and 1/2 cup of sugar to a pot. Boil them until the milk gets thick and reduced to 1 ½ cup. Once the milk gets thick, turn off the heat and let the milk chill. This step needs to be done at least an hour before the next part of the process. That way, you can let the milk chill for a while. Keep in mind, it takes about 20 minutes for the milk to boil. Therefore, let the milk chill for the remaining 40 minutes. The milk needs to be chilled. Otherwise, when you add the milk to cream cheese, the milk will spoil the cream cheese.
• Add 1/4 cup of sugar and 1 tbsp of water in a separate pot for the caramel syrup base. Start the heat in medium flame. While the sugar is on the flame, keep stirring it so that the sugar melts properly. Turn off the heat when there are bubbles and the color of the sugar turns into light golden. Don't leave the caramel syrup on the stove when done. Otherwise, it will burn due to the remaining heat of the stove. Also, the caramel can set quickly to the pot. For that, move the caramel syrup to the pan on which you will bake the pudding. The process of pouring the caramel syrup has to be done quickly. Spread the caramel to every side of the pan before it sets. You can also buy a substitute caramel from a store and use that instead of making caramel syrup.
• Add 3/4 cup of original cream cheese and the thickened milk of 1 1/2 cups in a blender and blend them well. Using a blender is more convenient and effective for this step. A hand mixer can create bubbles if used.
• Add 4 eggs, 1/2 cup of condensed milk, and 1 tsp of vanilla essence in a bowl and mix with a mixer or whisk. Use a strainer to strain the cream cheese and milk mixture. Add these to the mixture of eggs and condensed milk; mix all the ingredients.
• Strain all the ingredients again before pouring into the pan that has caramel syrup. Don't pour the mixture from too high - that will end up creating bubbles. Pour slowly, close to the pan. The reason for straining again is to have a smooth and even pudding.
• Cover the pan with a foil or a wrapping paper so that water doesn't get inside the pudding.
• Get a big pan with less than half of it filled with water. Put the pudding pan on top of the big pan. Bake at 350 degrees in a preheated oven for about an hour. Make sure water doesn't get inside the pudding pan. If you don't have an oven, then you can use an alternative way of using a pot with water and putting the pan inside the pot in a stand.
• Take out from the oven once ready. Let the pudding chill for a while at room temperature (you don't want to put an extremely hot pudding in a refrigerator right away). After chilling the pudding, refrigerate for 4-5 hours. Unmold it, insert the pudding on a plate, and enjoy it as a dessert.