Best Nutty Pudding Surprise Recipes

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

NEVER FAIL NUT PUDDING

Steps:

• 1. Soak Knox gelatine in 1/4 cup milk as directed on package. Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook until thick, according to package directions. Remove from heat and cool to room temperature.
• 2. Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl. Put in refrigerator and let chill at least 4 hours. May garnish with maraschino cherries and whole nutmeats on top.

NUTTY PUDDING SURPRISE

Steps:

• Preheat oven to 350 F degrees F. Spray a 9x13 inch baking dish with cooking spray.
• In a mixing bowl, mix the crust ingredients (nuts, white sugar, flour and butter) together and press the mixture into the prepared baking dish. Bake for 20 minutes.
• Prepare the vanilla pudding using half of the milk.
• Prepare the chocolate pudding using the remaining milk.
• In another mixing bowl, combine the cream cheese, powdered sugar and one cup of whipped cream. Mix until light and fluffy.
• Into the cooled pie crust, spread the cream cheese mixture over the crust evenly. Top with the chocolate pudding over the cream cheese and then add the vanilla pudding. Spread the remaining whipped cream over the pudding mixture and sprinkle with the chocolate shavings.
• Refrigerate for a minimum of two hours. Serve on chilled plates.

THE REALTOR'S CHOCOLATE SURPRISE

Steps:

• Preheat oven to 375.
• Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
• Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
• Mix instant pudding with milk. Spread over cream cheese layer.
• Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
• Chill overnight.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.