Pudding Archives - Busy Moms Helper

50+ Slow Cooker Desserts

March 8, 2019 by Kelly Dedeaux

As a super busy mom, I really dread spending too much time cooking. I love cooking, don’t get me wrong, but there’s so many days where it’s just not going to fit into the time I have. That’s why I absolutely LOVE my slow cooker! But did you know that you can make more than just dinner with it? That’s right, you can make delicious desserts, as well! To help get you started, here’s 52+ Slow Cooker Desserts!

That’s right, fabulous desserts with very little effort! You just may be wishing you had a larger slow cooker so you could make even MORE! I can’t help with the size of your cooker, but now you’ve now got 52+ Slow Cooker Desserts….that’s one every week for a year! You’re welcome 😉

Apple Cake

Peanut Butter Cup Cake

Apple Crisp

Ginger Orange Cheesecake

Triple Chocolate Peanut Butter Pudding Cake

Pina Colada Lava

Rocky Road Chocolate Cake

Apple Spiked Monkey Bread

Peppermint Coated Pretzels

Chocolate Coconut Peanut Butter Balls

Cinnamon Almonds

Pumpkin Cheesecake

Turtle Pudding Cake

Pumpkin Pie Cinnamon Rolls

Copy Cat Girl Scout Thin Mint Cookies

Molten Chocolate Lava Mud Cake

Reese’s Spoon Cake

Lazy Lemon Delight

White Chocolate Candy Corn Fudge

S’mores Cake

Mexican Custard Flan

Triple Chocolate Brownies

Dulce de Leche

Paleo Almond Bark

Peanut Clusters

Angel Cake with Cherry Sauce

Hot Cocoa Cake

Sour Cream Cheesecake

Pumpkin Pudding

Pumpkin Pie Custard, Sugar Free

Applesauce

Pumpkin Pie Dip

Caramel Apple Cider

Chocolate Cherry Cola Cake

Pumpkin Bread

Nutella Crunch Cheesecakes

Tiramisu Bread Pudding

Simple Homemade Peach Cobbler

Melted Chocolate

Mini Salted Caramel Mocha Cheesecakes

Chocolate Cake

Red Velvet Cake

Quite the selection of Slow Cooker Desserts, right?! I love using my slow cooker, and now with cold weather hitting will be pulling it out even more often! My kitchen is sure gonna smell delicious!

Dr Pepper Cheesecake Shooters

January 19, 2016 by Kelly Dedeaux

It’s apparent by the red and pink filled aisles at the store that Valentine’s Day is creeping up on us, whether we’re ready or not. With everything hubby and I have going on right now, we plan to just be mellow and relax a bit together – but that doesn’t mean we can’t enjoy these super delicious Dr Pepper Cheesecake Shooters for a special Valentine’s dessert!

Not only do these pudding desserts look fun and festive, but they have a perfect blend of cheesecake and pudding flavor – topped with a cute chocolate-covered strawberry, of course! I think that’s my one tradition for Valentine’s day (other than spending time with hubby) – the chocolate-covered strawberries, plus sparkling cider. Give me those, a comfy blanket and my hottie for a relaxing evening in and I’m all set!

Ingredients

12 oz. White Chocolate Chips
1/2 cup Heavy Cream
3/4 cup Dr Pepper
8 oz. (1 package) Cream Cheese, softened
1 regular box Vanilla Instant pudding (or Cheesecake)
Red food coloring
Crushed graham crackers
Sprinkles for garnish, if desired
Chocolate-covered strawberry for topping, if desired

Directions

In a small saucepan, heat the white chocolate chips and heavy cream over low heat. Stir occasionally until it’s smooth, keeping over low heat so it doesn’t burn. Remove from the heat and stir in the Dr Pepper, then allow to cool for about 10-15 minutes.
Once cooled, beat the white chocolate mixture with the cream cheese, pudding and little red food coloring (if desired) until it’s all creamy. Place in the fridge about 10 minutes.
Prepare your cups: if your glasses have empty stems like mine did, you can add some sprinkles for a more festive look. At the base of the cup scoop some graham cracker crumbs (about 1-2 tbsp).
Scoop some pudding mixture into each cup, topping off with a strawberry. Store, covered with plastic wrap, in the fridge until serving.

Check out these other yummy desserts…

Chocolate Orange Cookies

January 2, 2016 by Kelly Dedeaux

I’m a sucker for a delish pudding cookie. Seriously – if we have any in the house, they don’t last long, much to the dismay of my ‘less sweets’ goal! They’re really easy to switch up with new flavors, so after Santa brought us a LOT of chocolate oranges in our stockings for Christmas, Hubby thought we should try adding those to cookies. Genius! These Chocolate Orange Cookies are super simple to make, and have the perfect amount of amazing flavor in every bite!

For those that follow this blog regularly, you probably heard that Hubby doesn’t like most chocolate. Weird, I know, but hey – more for me. He LOVES chocolate oranges, though – to the point that he jokes about cancelling Christmas if he doesn’t get any chocolate oranges. Needless to say, I make certain that Santa doesn’t forget any in his stocking!

You can whip up these yummy pudding cookies super fast – and it’s so nice to make an extra big batch then freeze the extras. Whenever you have a cookie craving, just nab one out of the freezer bag and enjoy!

Ingredients

1 1/2 sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Granulated Sugar
1 Small Package INSTANT Vanilla Pudding (3.4 oz)
2 Eggs
2 tsp. Vanilla
2 1/4 cups All-Purpose Flour
1 tsp. Baking Soda
1 Chocolate Orange, crushed into bits

Note: makes about 32 cookies

Directions

Preheat oven to 350 Degrees F. Spray or line a couple baking sheets, then set aside.
Use a fork (or mixer) to ‘smoosh’ the Butter, both Sugars and Pudding together well. Add the Eggs and Vanilla, mix until combined. Then add the Flour and Baking Soda, mix until well combined. Stir in the Chocolate Orange bits.
Scoop the cookie dough into 1″ balls and place onto the prepared baking sheets. Slightly press down.
Bake for 8-10 minutes, or until barely starting to brown on the edges. Remove, and ENJOY!!!

These moist treats and a hit with the whole family! Next year I plan to buy extra chocolate oranges early so I can whip up a few batches of the pudding cookies and give as gifts – the perfect festive dessert to please everyone!

Cookie Salad

June 25, 2018 by Kathleen Clegg

Hi there! Kathleen here from Fearlessly Creative Mammas. Summer is almost over, which means the holidays will be fast approaching. Do you enjoy the holidays? Do you make a lot of big meals or go to a lot of pot lucks? If so, I have a dish that you can make over and over again and your friends and family will never get sick of it. My kids and grandkids really love it! It’s a salad of sort, but not your typical salad. It is called Cookie Salad, so you can tell by the title that it is not typical. It is unbelieveably good though. Believe me.

[Read more…]

The Best Strawberry Banana Jello Salad

July 5, 2015 by Nikki Cole

It is summer time and summer time means parties, bbq’s, and get togethers with lots of food and fun. With all these parties don’t forget the jello salad so here’s a simple but delicious recipe for The Best Strawberry Banana Jello Salad recipe to help you have a great party.

On our recent visit to Utah to see our families, my sister Nikki (who’s a contributor here, so the name probably sounds familiar) made the most ridiculously yummy jello salad I’ve ever had. I couldn’t help have seconds….and then thirds, and so forth! It has fruit in it so it’s healthy, right? Let’s just pretend 😉

She said it was super easy to make, too, which makes it a 100% winner in my book! I begged her to post this – so here it is in all it’s delicious, creamy glory!

Ingredients:

12 oz whipped topping
1 small package cheesecake pudding
1 lb fresh strawberries
3 bananas
18 oz strawberry yogurt (with or without strawberry chunks, I like without because Ill be adding in strawberries)
1 bag mini marshmallows

Directions:

Thaw the whipped topping, it is best to put it in the fridge over night so it stays nice and fluffy.
In a bowl combine the yogurt, cheesecake pudding, and whipped topping.
Place in the fridge till ready to serve or an hour to set up.
Close to serving time slice the bananas and strawberries and mix in.
Lastly put some marshmallows in, I usually use 3/4 a bag but you can add however much you want.
With this recipe you can replace the fruit with different fruits that you enjoy like blueberries, raspberries, cherries, etc.

I’m planning on whipping up this dish for any summer get-together we have in the next few months because I know it’ll be a HUGE hit – and I want any excuse to make it!

Adorable Easter Pudding Cups

March 23, 2015 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias

I love doing fun things with my kiddos leading up to holidays, to enjoy the season and get them excited! One of the ways we like to do that is with fun food and recipes, like these Adorable Easter Pudding Cups!

It’s still hard to believe Easter is just a few weeks away! We’ve got our baskets, I’ve secretly stashed a little gift for each deep in my closet (hope I can find it when it’s time!) and the candy dish in our pantry is filled with tasty treats! This past weekend I decided to do something extra, so I grabbed the new SUPER Snack Packs from Walmart…

I made sure to take advantage of this $0.50 off coupon – saving money makes the holiday even better, right?! Also watch out for special displays featuring the SUPER Snack Packs; they’ll have a recipe tear pad with lots of fun recipes and ideas for Easter!

For our Easter pudding cups, I decided to make it REALLY decorated and add some ‘grass’ to the packaging.

Get some green construction paper (color some ‘texture’ with a green crayon on it, if you want) and wrap it around the pudding cup.
Trim the bottom so it’s flush with the bottom of the pudding container, and tape the edges securely.
Cut angles all along the top to be the ‘grass’.

Now you’re ready to create your super cute Easter pudding cup!

Ingredients

SUPER Snack Pack Pudding
Crushed Oreos
Green Frosting
Graham Cracker Pieces
Colorful Candies (to be Easter Eggs)

Directions

Add a layer of the crushed Oreos for ‘dirt’.
Break your Graham Crackers into little ‘posts’ and insert them along the outside of the cup. Spread the frosting for the ‘grass’, giving it some texture.
Add pile of Easter Eggs (colorful candies) and Viola! You’re done!

These were a HUGE hit at our house! Plus even I loved the sweet taste 🙂

What would YOU add to your pudding cups?

Dr Pepper Chocolate Pudding Cake

February 13, 2015 by Kelly Dedeaux

Everyone knows that I have a major love for Dr Pepper. Probably a little too much, but I’m perfectly happy with that! Other than drinking it, I really enjoy using it in recipes to create bold, new flavors, like with this super moist and delish Dr Pepper Chocolate Pudding Cake!

I know, Dr Pepper AND chocolate is like the best of all worlds, right?! You’re welcome 😉

I’m not a huge fan of cake, though, unless it’s really flavorful and gooey tasty. This pudding cake is just that! It’s almost like a cobbler type cake, in that there’s so much chocolaty, pudding-y (yes, I’m making that a word) goodness to it in every bite.

Ingredients

1/2 cup & 2/3 cup Unsweetened Cocoa Powder
1/2 cup & 2 cups Sugar
1/2 cup Brown Sugar, packed
1 1/2 cans (about 20 oz.) Dr Pepper
1 1/2 cups All-purpose Flour
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
2 Eggs
1 cup Milk
1/2 cup Coconut Oil, melted
2 tsp. Vanilla

Directions

Heat oven to 350 Degrees F. Spray or line a 9×13 baking dish, set aside.
In a saucepan, heat 1/2 cup cocoa powder, 1/2 cup sugar, 1/2 cup brown sugar and Dr Pepper (I used 20 oz. so about 1 1/2 cans) over medium heat until creamy.
Mix the remaining ingredients until well-combined, pour into cake pan. Pour the still-hot pudding mixture from the saucepan evenly over top.
Bake for 25-30 minutes. Serve with whipped topping, ice cream, strawberries, whatever you’d like!

If you want even more pudding-to-cake ratio, simply double the amount of ingredients you do for the saucepan step! Simple and quick for a fabulous dessert!

Frosty S’more Brownie Bars

May 3, 2016 by Kelly Dedeaux

This is one of those desserts where you love it, devour it, then drool over all the photos as you edit them to post. Yup, it’s THAT good in every bite! Even my anti-chocolate (yet super-sexy) Hubby thought these Frosty S’more Brownie Bars were just fab!

Start this off with a Graham Cracker Brownie layer, layers of S’more goodness (chocolate and mallows), then top it with some pudding mixture and sprinkle with more S’more tasties on top! Ya, I may have to go have another one of these Frosty S’more Brownie Bars after I post this….perhaps two!

Ingredients – Graham Cracker Brownies

4 cups Graham Crackers, crushed
2 tsp. Baking Powder
3/4 cup Chocolate Chips
2, 14-oz cans Sweetened Condensed Milk
Pinch of Salt

Directions – Graham Cracker Brownies

Preheat the oven to 350 Degrees F. Line a 13×9 baking pan with parchment paper (make sure some goes over the edges).
Mix all of the ingredients until well-combined, then pour into the pan. Bake for 30-40 minutes, or until toothpick inserted comes out clean. Move on to the remaining steps….

Ingredients

7-9 Hershey Bars, or equivalent chocolate bar candies
2-3 cups Mini Marshmallows
2, 3.9 oz. boxes Chocolate Instant Pudding
Milk, as called for on pudding box
8 oz. Whipped Topping, plus some for the very top
Mini Chocolate Chips, for top
Graham Cracker Crumbs, for top

Directions

While the graham cracker brownie layer is still hot, layer the chocolate bar squares evenly over the top. Spread your marshmallows over the top of the chocolate. (I did put mine back in the oven, while still hot but not on, to allow the mallows to melt a little. Just don’t let your brownie layer overcook). Allow to cool completely.
Whisk the pudding mix and milk together until smooth. Let set about 2-3 minutes, then stir in 8 oz. whipped topping. Spread the pudding mixture evenly over the cooled off marshmallows. Top with extra whipped topping, mini chocolate chips and graham cracker crumbs.
Place in the freezer for several hours, or overnight. Remove about 5-10 minutes before serving. Use the over-the-edge parchment to carefully lift the Frosty S’more Brownie Bars out of the baking pan to more easily cut pieces.

Chocolate Mint Brownies with Pudding

May 2, 2016 by Kelly Dedeaux

About time I posted a holiday dessert for our Christmas in July week, right?! Better late than never, I hope. These Chocolate Mint Brownies with Pudding are worth waiting for, though…so creamy, with the perfect blend of chocolate and mint flavor. Yumm-o!

I got the inspiration for this from Beyond Frosting’s Chocolate Peppermint Lasagna. I mean WOW…that looks absolutely sinful! I wasn’t quite in the mood for that, but it did get me craving some chocolate plus mint. Of course, my mind went straight to Chocolate Mint Brownies (told ya, I have a brownie problem)! I’m so glad, though, because they turned out delish!

Note: Make sure you make the brownies in a DEEP baking dish, so you have room for the yummy layers on top.

Ingredients

Brownies (prepared in 9×13 pan), cooled – I used this awesome recipe, excluding the milky ways
1 small package Instant Chocolate Pudding
Milk (as called for on the pudding instructions)
8 oz. Cream Cheese, softened
2 cups Powdered Sugar
1/4 cup Heavy Whipping Cream
8 oz. Whipped Topping, thawed
1/4 tsp. Peppermint Extract
1 cup Andes Peppermint Chips OR Andes Mint Chips
1 cup Hot Fudge Sauce

Directions

Prepare the pudding as per the box directions, allowing to set in fridge for 10 minutes. Meanwhile, beat the cream cheese, powdered sugar, heavy cream, whipped topping and peppermint extract in a bowl until smooth and creamy. Gently stir in your Andes chips of choice.
On the brownies, spread the chocolate pudding in a nice layer, followed by the cream cheese on top. Drizzle the hot fudge over the top, slice the brownies and serve. Store any extras in the refrigerator.

I really love recipes that taste amazing, but are super easy to prepare. That means this is a winner in my book!

Creamy Chocolate Layered Pie

May 2, 2016 by Kelly Dedeaux

In search of a chocolaty treat that’s super delish? Who isn’t, right?! Well this Creamy Chocolate Layered Pie is just the ticket!

One of my amazing friends is also a foodie, and she has some of the best recipes! One week I was having a hard time, and she suddenly surprised me with this Creamy Chocolate Layered Pie. Totally made my whole week, and I loved every creamy, delightful bite of it….and couldn’t wait to make it myself!

This pie consists of a yummy crust, moist brownie layer, and super creamy chocolate mousse, all topped with whipped cream. Seriously, I’m drooling just thinking about it!

Ingredients – Brownie Layer

2 9-inch pie crusts, premade or homemade (I used chocolate, but regular is great as well)
1 1/2 cups Sugar
1/2 cup Cocoa Powder
1/2 tsp. Baking Powder
3 Eggs
3/4 cup Vegetable Oil
3/4 cup Oil
1/2 tsp. Salt
3 tsp. Vanilla Extract

Directions – Brownie Layer

Preheat oven to 350 Degrees F. Combine all of the ingredients until well-mixed and divide between the two pie crusts. Bake at 350 Degrees F until toothpick inserted comes out mostly cleaned, about 10-20 minutes (check often). Do not overcook.
Remove and allow to cool.

Ingredients – Chocolate Mousse

1 cup Semi-Sweet Chocolate Chips
1/2 cup Water, divided
2 tbsp. Butter
3 Egg Yolks
2 tbsp. Sugar
1 1/4 cup Whipped Cream, plus 1 pint

Directions – Chocolate Mousse

Melt the chocolate chips, 1/4 cup water and butter in the microwave. Cool for 10 minutes.
In a saucepan, whisk the egg yolks, sugar and the rest of the water. Cook over medium heat, stirring frequently, about 5-10 minutes. Remove from heat and whisk in the melted chocolate mixture.
Put the saucepan over ice and stir until cooled, about 3-5 minutes.
Fold in 1 1/4 cup whipped cream. Spoon 1/3-1/2 of the mousse into each pie over the cooled brownie layer. Refrigerate about 4 hours or overnight.
Top with whipped cream and ENJOY!

Sinful Steamed Pudding

May 2, 2016 by Kelly Dedeaux

Note: if you don’t like talking about ‘that time of the month’, skip to the bottom to find the recipe. Otherwise, let me tell you the story of how I managed upon this AMAZING Sinful Steamed Pudding!

Two weeks ago was my ‘girly’ week of the month. Not going to sugar coat it, but it sucked. I texted my WONDERFUL friend Amy and was like “I’m cramping like a beast and think I may kill something if I don’t do a chocolate binge”. That’s word-for-word what I said! She was a saving angel because she not only gave me this recipe that became my addiction for the entire weekend, but also lent me her pan so I could make it ASAP! Yup, she rocks!

This Steamed Pudding is seriously sinful….but in a ‘just one more bowl full’ type of way! You know how my hubby doesn’t like most chocolate? He LOVED this. And I don’t mean we ate it all up in one night…well, we did…but we made it THREE times that weekend! And no, we didn’t share any with the kids, we ate every last bit ourselves. We’re selfish like that I guess (but I did make the kids their favorite cookies, so I’m not a total mommy failure, right?!).

Notes: You need to have a fluted pan, or borrow one. Something small enough to go into a pot, and with a lid.

Ingredients

1 stick Butter
1 cup Sugar
2 Eggs
2 cups All-purpose Flour
1/2 tsp. Salt
2 tsp. Baking Powder
6 Rounded Tbsp. Unsweetened Cocoa
1 cup Milk
2 tsp. Vanilla

Directions

Spray your fluted pan VERY WELL all around the inside.
In a bowl, cream the Butter and Sugar, then mix in the Eggs.
Mix the Flour, Salt, Baking Powder and Cocoa in a separate bowl, then add to the butter mixture along with the Milk and Vanilla. Pour the mixture into the fluted pan.
In a large pot (big enough to fit your fluted pan) bring about 1 1/2 inches of water to a boil over medium heat. Place your pan CAREFULLY into the pot with the lid on.
Cook for about 30-35 minutes, or until the edges begin to turn cake-like. It’s suppose to be gooey in the inside, and slightly cakey on the outside.
Serve warm or cold, alone or with a topping such as whipped cream or ice cream.

Notes: It’s also FABULOUS as a pudding dip for fruit, such as strawberries. Yumm-o!

Mint Pudding Cookies

February 23, 2016 by Kelly Dedeaux

It’s Christmas-time, so I’ve been baking like crazy. Then, we had an ice storm and were stuck indoors for days, so of course I baked even more! My family is loving it, my waistline – not so much. Anywho – one of the absolute FAVORITE recipes we’ve whipped up recently are these extremely moist, chewy and addictive Mint Pudding Cookies. Seriously, they were gone So. Darn. Fast! My hubby even begged me to make more (got the stuff, going to bake some more up tomorrow, and can’t wait)!

Mint Pudding Cookies / Busy Mom's Helper

Makes about 3 dozen cookies

Ingredients

1 1/2 sticks Butter, softened

3/4 cup Light Brown Sugar, packed

1/4 cup Granulated Sugar

1 Small Package INSTANT Vanilla Pudding (3.4 oz)

2 Eggs

2 tsp. Vanilla

2 1/4 cups All-Purpose Flour

1 tsp. Baking Soda

1 1/2 cups Andes Mint Pieces (found in baking aisle, near chocolate chips)

Directions

Preheat oven to 350 Degrees F.

Use a fork (or mixer) to ‘smoosh’ the Butter, both Sugars and Pudding together well.

Add the Eggs and Vanilla and mix until combined. Then add the Flour and Baking Soda. Mix until well combined. Stir in the Andes Pieces.

Take a sprayed baking sheet and scoop the cookie dough into 1″ balls. Slightly press down.

Bake for 8-10 minutes, or until barely starting to brown on the edges. Remove, and ENJOY!!!

Seriously, see if you can resist eating more than one. Not that you would want to limit yourself – they’re AMAZING!!!

If I had to pick a favorite cookie, these would be it!