No Bake Pudding Bars Recipe By Tasty

NO-BAKE PUDDING BARS RECIPE BY TASTY

No-Bake Pudding Bars Recipe by Tasty image

Here's what you need: cookie crumb, unsalted butter, pudding mix, milk, whipped cream, sprinkles, heavy cream, semi-sweet chocolate chips

Provided by Chris Salicrup

Yield 9 servings

Number Of Ingredients 8

Ingredients

3 cups cookie crumb, finely crushed
8 tablespoons unsalted butter, melted
3.5 oz pudding mix
1 cup milk
8 oz whipped cream, or whipped
sprinkles, for garnish, optional
⅓ cup heavy cream
1 cup semi-sweet chocolate chips

Steps:

Make the pudding bars: Line an 8-inch square baking dish with parchment paper.
In a medium bowl, mix together the cookie crumbs and melted butter. Press into an even layer in the prepared baking dish. Chill in the refrigerator while you make the pudding.
In a medium bowl, whisk together the pudding mix and milk until thick. Fold in the whipped cream. Spread the pudding over the cookie crust. Chill in the refrigerator while you make the ganache, if using.
In a small bowl or heat-proof liquid measuring cup, microwave the cream for 45 seconds. Do not let it boil over.
Pour the hot cream over the chocolate chips in a medium bowl and whisk until glossy.
Pour the ganache over the pudding mixture and spread evenly. Decorate with sprinkles, if desired.
Freeze for 3 hours, or refrigerate overnight.
Slice and serve.
Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 75 grams, Fat 47 grams, Fiber 3 grams, Protein 7 grams, Sugar 44 grams

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY

No-Bake Chocolate Pudding Cake Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, graham crackers, instant chocolate pudding, milk, cream cheese, sugar, vanilla, chocolate, chocolate frosting, raspberry, graham cracker crumb, chocolate shaving

Provided by Pierce Abernathy

Categories Desserts

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 ½ cups chocolate hazelnut spread, warmed
24 graham crackers, halved
2 packets instant chocolate pudding
4 cups milk
8 oz cream cheese
½ cup sugar
1 teaspoon vanilla
½ cup chocolate, melted
2 cups chocolate frosting
raspberry, for garnish
graham cracker crumb, for garnish
chocolate shaving, for garnish

Steps:

Line a baking sheet with parchment paper and grease with nonstick cooking spray.
Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
Fold in the melted chocolate until fully incorporated.
Add the cream cheese mixture to the pudding mixture and stir until fully combined.
Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
Fill the pan with the remaining pudding mixture and spread evenly across the top.
Freeze the cake for at least 4 hours.
Release the chilled cake from the pan and frost with chocolate frosting.
Garnish with raspberries, crushed graham crackers, and chocolate shavings.
Enjoy!

Nutrition Facts : Calories 766 calories, Carbohydrate 107 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, Sugar 88 grams

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