RASPBERRY WHITE CHOCOLATE PUDDING DESSERT
This needs to be made refrigerated overnight, so make sure you plan ahead! I love to use half-n-half in this just because it makes it a little more decadent and richer. Feel free to use milk if you'd like. This recipe can easily be doubled, just use a 9x13 pan/
Provided by Jodi
Categories Desserts
Time 10m
Number Of Ingredients 5
Steps:
- In medium bowl, combine pudding mix and half-n-half. Whisk until well combined and smooth. Fold in whipped topping. Let sit for a couple minutes.
- Line a 9×9-inch pan with whole graham crackers, breaking some to fit as needed.
- Carefully spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers. Carefully spread the remaining pudding mixture over crackers. Add one more layer of graham crackers on top of pudding mixture. Spread pie filling over the top layer of crackers.
- Refrigerate overnight.
RASPBERRY-WHITE CHOCOLATE BREAD PUDDING
In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.
Provided by By Inspired Taste
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
- In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
- Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY WHITE CHOCOLATE PUDDING SHOT
Make and share this Raspberry White Chocolate Pudding Shot recipe from Food.com.
Provided by ctech
Categories Dessert
Time 1h15m
Yield 16 shot cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix pudding with milk until creamy.
- Add vodka and and Raspberry liquor then mix well.
- Add the Cool Whip.
- Put the pudding mix into individual serving cups with lids.
- (Optional) Add a Raspberry to each cup.
- You may want to provide some plastic spoons.
- Keep in the freezer.
STEAMED CHOCOLATE PUDDING
Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 347 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 435mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE AND RASPBERRY BRIOCHE PUDDING
A modern twist on a classic British favourite
Provided by tweety_anja
Time 1h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx 30 x 23cm.
- Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.
- Lay half the slices in the bottom of the dish. Pour over half the butter and chocolate mixture and scatter over half the raspberries. Lay the rest of the bread slices on top, then add the remaining chocolate and raspberries.
- In a jug beat the egss, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.
- Bake in the oven for 30 minutes until the surface is golden and the custard has set. Once baked, leave to stand for 15 minutes and dust with icing sugar before serving.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
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