Pudding Squares Recipes

CRUNCHY CHOCOLATE PUDDING SQUARES

Steps:

• In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
• Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

LEMON PUDDING SQUARES

Steps:

• Preheat an oven to 350 degrees F (180 degrees C). Butter an 8-inch (20 centimeter) square baking pan. Bring a kettle of water to a boil.
• In a bowl, stir together the sugar, flour and 1 pinch of salt. In another bowl, whisk together the egg yolks, milk, lemon zest and lemon juice. Pour over the flour mixture and stir until smooth. In a third bowl, beat the egg whites with the remaining pinch of salt until they hold stiff peaks. Using a rubber spatula, gently fold the whites into the egg yolk mixture until just a few streaks of white remain.
• Pour the batter into the prepared pan and set in a larger baking pan. Place in the oven and pour boiling water into the large pan until it comes about halfway up the sides of the smaller pan.
• Bake the pudding until golden brown on top, about 40 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.

COOL JELL-O PUDDING SQUARES

Steps:

• Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish.
• Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust.
• Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour.
• To serve, top with dollops of whipped topping, and raspberries if desired.
• You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

NO-BAKE PUDDING BARS RECIPE BY TASTY

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!

SPICED PUDDING SQUARES

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat dry pudding mix, milk and spice in medium bowl with whisk 2 min. Stir in COOL WHIP until blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.

BANANA PUDDING SQUARES

Steps:

• Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.