No Bake Pudding Bars Recipe By Tasty Recipes

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

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!

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!

NO-BAKE BARS

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a large saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. , Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture; toss to coat evenly. Spread into a greased 15x10x1-in. pan. Cool. Cut into 3-in. squares.