No Bake Chocolate Pudding Drops Recipes

EASY EGGLESS CHOCOLATE PUDDING | NO BAKE CHOCOLATE PUDDING

Steps:

• In a mixing bowl, add cocoa powder and corn flour. Mix well until there are no lumps.
• Add 1/2 cup of milk. Whisk well and ensure that there are no lumps.
• In a pan, add 1.5 cups of milk and to it, strain the cocoa corn flour mixture.
• Heat it on low flame and whisk continuously. Add sugar and mix well.
• Next add vanilla essence. In 3-4 mins the mixture begins to thicken.
• Continue cooking until it turns glossy and thick. It should coat the spoon well enough.
• Remove it from heat and pour the mixture into ramekins/moulds that are wet inside.
• Place them covered in the fridge for an hour at least. Decorate it with berries, chocolate shavings or sprinkles. Serve chilled.

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper and grease with nonstick cooking spray.
• Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
• Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
• Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
• Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
• In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
• In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
• Fold in the melted chocolate until fully incorporated.
• Add the cream cheese mixture to the pudding mixture and stir until fully combined.
• Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
• Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
• Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
• Fill the pan with the remaining pudding mixture and spread evenly across the top.
• Freeze the cake for at least 4 hours.
• Release the chilled cake from the pan and frost with chocolate frosting.
• Garnish with raspberries, crushed graham crackers, and chocolate shavings.
• Enjoy!

CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
• Refrigerate 4 hours.
• Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
• Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

NO BAKE CHOCOLATE PUDDING DROPS

Steps:

• Combine all ingredients except peanuts in a saucepan and bring to a rolling boil.
• Lower heat and boil for 3 minutes, stirring constantly.
• Remove from heat and add peanuts.
• Beat mixture with a wooden spoon until it starts to thicken.
• Drop by tablespoons onto waxed paper.
• Allow to set and cool completely before serving.