Crunchy Pudding Squares Recipes

CRUNCHY PUDDING SQUARES

Crunchy Pudding Squares image

Number Of Ingredients 4

Ingredients

1/2 cup corn syrup
1 (3 1/4-ounce) package non-instant vanilla pudding and pie filling mix (cooking-type)
1/3 cup creamy peanut butter
4 cups Corn Pops® sweetened corn cereal or Froot Loops®

Steps:

1. Place corn syrup and pudding mix in large saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook 1 minute longer. Remove from heat. Mix in peanut butter. Add KELLOGG'S CORN POPS cereal, stirring until well coated.2. Spread mixture into a thin layer on buttered baking sheet. Let stand until firm. Break into bite-size pieces to serve.NOTE: Recipe will not yield acceptable product if Instant Pudding and Pie filling is used.

Nutrition Facts : Nutritional Facts Serves

CRUNCHY FUDGE SQUARES

Crunchy Fudge Squares image

I wanted something fudge-y. But I wasn't in the mood for plain fudge. I don't like nuts in my fudge so I got inventive. The way they are wrapped in my photo was my 6 y.o. son's idea. I think these would be great on a platter with a whole bunch of other cookies for Christmas or something like that.

Provided by Saturn

Categories Candy

Time 1h40m

Yield 32 pieces, 32 serving(s)

Number Of Ingredients 7

Ingredients

3 cups chocolate chips
1 (300 g) can sweetened condensed milk
1 tablespoon cocoa
1 tablespoon peanut butter
2 1/2 teaspoons vanilla extract
1 1/2 cups chow mein noodles, broken up
1/2 cup quick oats

Steps:

Line an 8" pan with waxed paper.
In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
While that is coming together, gather up the remaining ingredients.
When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
Dump into pan. With slightly damp fingers, press the fudge out to the edges.
Place in the fridge to chill for about 1 1/2 - 2 hours.
Cut into small squares.
Keep covered as it will dry out.

Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.5, Cholesterol 3.2, Sodium 25.3, Carbohydrate 17.3, Fiber 1.2, Sugar 13.8, Protein 1.9

MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES

Makeover Crunchy Pumpkin Dessert Squares image

By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 20 servings.

Number Of Ingredients 7

Ingredients

1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package yellow cake mix (regular size)
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

Steps:

In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN PUDDING SQUARES

Pumpkin Pudding Squares image

Make and share this Pumpkin Pudding Squares recipe from Food.com.

Provided by Chris from Kansas

Categories Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

14 1/2 ounces canned pumpkin
1 1/4 cups evaporated skim milk
1 cup sugar
1/2 cup flour
1/4 cup margarine, melted
1 1/2 eggs, lightly beaten
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/8 teaspoon salt

Steps:

Preheat oven to 450.
Grease a 9x9 pan.
In large mixing bowl at medium speed, beat pumpkin, evaporated milk, sugar, flour, margarine, eggs, vanilla, nutmeg, cinnamon, baking soda and salt for 1 minute or until smooth and well blended.
Pour into pan.
Bake for 30-35 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 213.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 36.7, Sodium 275.8, Carbohydrate 35.6, Fiber 1.6, Sugar 27.9, Protein 5

BANANA PUDDING SQUARES

Banana Pudding Squares image

I found this recipe in a Kraft magazine. Prep time does not include refrigeration time. Recipe hounds, please note Deely's review! I have changed the pan size to 8x8 because Deely says this recipe will not make enough to fill a 9x13 pan. If a larger dessert is needed, please double the recipe.

Provided by Chris Reynolds

Categories Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

20 vanilla wafers, finely crushed
3 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 (8 ounce) Cool Whip, thawed & divided
3 medium bananas
3 cups milk
2 (3 ounce) packages instant vanilla pudding
1/2 semi-sweet chocolate baking square, grated

Steps:

Mix wafers and butter. Press firmly into bottom of 8x8 baking dish.
Beat cream cheese and powdered sugar together. Gently fold in 1-1/2 cups of the Cool Whip. Spoon mixture over the crust; carefully spread to cover.
Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over the cheese mixture.
Pour milk into a large bowl; add pudding mixes. Beat 2 minutes. Spoon over bananas.
Spread with remaining whipped topping. Sprinkle evenly with chocolate.
Refrigerate at least 3 hours.

Nutrition Facts : Calories 256.1, Fat 14.1, SaturatedFat 8.8, Cholesterol 27.8, Sodium 266.9, Carbohydrate 30.5, Fiber 0.8, Sugar 20.4, Protein 3.1

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