Pudding Candy Recipes

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PUDDING CANDY



Pudding Candy image

Another recipe I found in my recipe drawer. I haven't made this yet, so times and servings are approx.

Provided by bcfdwife

Categories     Candy

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 1/2 ounce) box pudding mix (not instant)
1 cup sugar
1/4 teaspoon vanilla
1/2 cup evaporated milk
1 pinch salt
1 tablespoon margarine
pecans or walnuts, if desired

Steps:

  • Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
  • Lower heat and boil 3 minutes more, stirring constantly.
  • Remove from heat and stir in vanilla extract and nuts.
  • Beat while hot and until it turns dull.
  • Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.

Nutrition Facts : Calories 174.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 6.1, Sodium 70.3, Carbohydrate 35.5, Sugar 33.3, Protein 1.4

CHOCOLATE PUDDING WITH CANDY ROSES



Chocolate Pudding with Candy Roses image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 3 to 5 servings

Number Of Ingredients 21

1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup cornstarch, sifted
1 vanilla bean
4 cups half-and-half
2 ounces chocolate (recommended: Manjari)
3 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
2 3/4 cups pastry flour, sifted
1 1/8 teaspoons baking soda, sifted
1/2 teaspoon baking powder, sifted
3/4 cup cocoa powder, sifted
1/2 teaspoon salt, sifted
1 cup water
10 rose petals
2 egg whites
1/2 cup granulated sugar
Whipped cream, for serving

Steps:

  • Chocolate pudding:
  • Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
  • Devil's Food Cake:
  • Preheat oven to 360 degrees F.
  • In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
  • The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
  • Candied Rose Petals:
  • Heat your oven to 200 degrees F.
  • Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
  • Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.

EASTER BUNNY PUDDING DIRT CAKE RECIPE



Easter Bunny Pudding Dirt Cake Recipe image

Enjoy this fun Easter bunny pudding dirt cake that you can make for friends and family. It is a super delicious and creative Easter dessert.

Provided by Camille Beckstrand

Categories     Dessert

Time 4h20m

Number Of Ingredients 11

14.3 ounces Oreo Cookies (1 package)
½ cup butter (room temperature)
8 ounces cream cheese (room temperature)
1 cup powdered sugar
16 ounces Cool Whip Whipped Topping (thawed and divided)
2 packages instant chocolate pudding mixes ((3.4 ounces each))
3 cups milk
2 cups shredded sweetened coconut
green food coloring
1 package Easter peeps
candy eggs ((can use Cadbury mini eggs, jelly beans, or M & M candy eggs - anything colorful works great!))

Steps:

  • Spread half of the crushed Oreos in the bottom of a 9x13" pan.
  • In a mixing bowl, combine butter, cream cheese, and powdered sugar until creamy and smooth. Fold in half of the Cool Whip and set aside.
  • In a separate bowl, mix together milk and pudding until completely combined.
  • Combine cream cheese mixture and chocolate pudding mixture in a big bowl and spread over the top of the Oreos in the prepared pan.
  • Sprinkle the remaining Oreos on top of the pudding mixture.
  • Carefully spread the remaining Cool Whip on top of the Oreos.
  • Place the cake in the fridge and let chill for 3-4 hours.
  • Before serving, remove cake from fridge.
  • In a gallon-sized Ziploc bag, add coconut and a few drops of green food coloring. Mix together until all the coconut is tinted lightly green. Add more food coloring to get the shade of green you want to make a coconut grass for the top of the cake.
  • Arrange the coconut grass, Peeps, and candy eggs on the top of the cake.

Nutrition Facts : Calories 526 kcal, Carbohydrate 54 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 46 mg, Sodium 337 mg, Fiber 4 g, Sugar 36 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHOCOLATE CANDY BAR DESSERT



Chocolate Candy Bar Dessert image

Five luscious layers of cookie crumbs, cream cheese, candy bars, chocolate pudding and COOL WHIP add up to one incredible no-bake dessert.

Provided by My Food and Family

Categories     Home

Time 2h40m

Yield 32 servings

Number Of Ingredients 8

2 cups finely crushed chocolate wafer cookies
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup chopped chocolate-coated caramel and nougat bars, divided
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3 cups cold milk

Steps:

  • Combine wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate 10 min.
  • Beat cream cheese and remaining sugar in medium bowl with whisk until blended. Gently stir in half the COOL WHIP; spread over crust. Sprinkle with 3/4 cup chopped chocolate bars.
  • Beat pudding mixes and milk with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
  • Refrigerate 2 hours or until firm. Top with remaining chopped chocolate bars before serving.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE PUDDING-FILLED CANDY CUPS



Chocolate Pudding-Filled Candy Cups image

You won't believe how easy these candy cups filled with chocolate pudding are to make. You also won't believe how adorable and delicious they are!

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes 8 servings.

Number Of Ingredients 5

5 oz. BAKER'S Semi-Sweet Chocolate, divided
1 cup milk
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 cup thawed COOL WHIP Whipped Topping
8 vanilla wafers

Steps:

  • Place eight 2-1/2-inch foil cupcake liners in baking pan or muffin pan. Spray with cooking spray. Microwave 4 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute. Spoon into liners. Use back of spoon to spread chocolate up sides of liners. Refrigerate until firm.
  • Beat milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use. Dip wafers in remaining melted chocolate. Let stand until chocolate is firm.
  • Peel foil liners off cups; fill with pudding mixture. Top with wafers.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.1889 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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