Pudding Cereal Squares Recipes

CEREAL SQUARES

Steps:

• Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
• Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

CRUNCHY CHOCOLATE PUDDING SQUARES

Steps:

• In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.

PUDDING SQUARES

Steps:

• Butter baking pan 9x9x2.
• In large saucepan, heat pudding mix (dry) and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
• Remove from heat and blend in peanut butter.
• Stir in cereal until evenly coated.
• Spread mixture evenly in pan with the buttered back of a spoon.
• Cool until firm, about 30 minutes.
• Cut into squares.

CHOCOLATE PUDDING CEREAL SQUARES

Steps:

• Butter a 9 inch square baking pan.
• In a large saucepan, combine the syrup and the dry pudding mix and heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Remove from the heat and blend in the peanut butter (I prefer chunky) just until mixed.
• Quickly stir in the cereal until evenly coated.
• Spread the mixture evenly in the pan with a buttered spoon. Cool until firm, about 10 minutes.
• Cut into squares. You can place them in miniature cupcakes liners for a pretty serving look.
• Note: Do not use instant pudding mix.

CEREAL MILK PUDDING

Steps:

• Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups).
• Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl.
• Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes.
• Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day.
• Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
• Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles.

BANANA PUDDING SQUARES

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.

YUM YUM CEREAL SQUARES

Steps:

• In a large Pam sprayed mixing bowl, combine the cereals.
• In a large pot, heat the corn syrup and brown sugar over med. heat.
• Stir continually until all of the sugar has dissolved.
• Turn the heat to low, add peanut butter, stir until smooth and peanut butter has melted, being careful not to scorch.
• When mixture is well blended, pour over cereal.
• Spoon into Pam sprayed 11 x 16 pan.
• When cool, cut 6 down and 10 across for dainty size.
• If you would like thicker squares for a children's treat, use a 9x13 pan.

PUFFED WHEAT CEREAL SQUARES

Steps:

• Melt ingredients except puffed wheat in bowl in microwave, until it boils, stir while heating.
• Pour over puffed wheat mix well.
• Pat into greased pan with dampened hands.

BANANA PUDDING SQUARES

Steps:

• Combine wafers and margarine; press firmly into bottom of 13x9-inch dish.
• Mix Neufchatel cheese and powdered sugar until well blended. Stir in 1 1/2 cups (be sparing) of the whipped topping. Spread evenly over crust; set aside.
• Cut bananas in half crosswise; cut each piece in half lengthwise. Arrange over Neufchatel cheese mixture.
• Pour milk in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.

PUDDING CEREAL SQUARES

Steps:

• Butter a 9 inch square baking pan.
• In a large saucepan, heat the pudding mix (dry), and corn syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Remove from the heat and blend in the peanut butter. Quickly stir in the cereal until evenly coated.
• Spread mixture evenly in pan with a buttered spoon. Cool until firm, about 10 minutes.
• Cut into 1-1/2 inch squares. Makes 36 squares.