Why You’ll Love This Recipe

This dessert is a true crowd-pleaser. The smooth and velvety vanilla pudding, combined with the buttery, flaky crust, creates a delightful texture contrast. The addition of whipped cream or whipped topping gives it an airy, light finish that balances the richness of the cream cheese and pudding. Garnished with a drizzle of chocolate syrup or shaved chocolate, this dessert is a visually stunning treat that tastes as good as it looks!

Ingredients

For the Crust:

1 cup water
½ cup unsalted butter
1 cup all-purpose flour
4 large eggs

For the Pudding Layer:

8 ounces cream cheese, softened
3 cups milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 ½ cups heavy whipping cream (or an 8-ounce container of whipped topping)
2–3 tablespoons powdered sugar (optional)
1 teaspoon vanilla extract

For Garnish:

Chocolate syrup or shaved chocolate

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

Preheat the oven to 350°F (175°C).
In a medium saucepan, bring the water and butter to a boil over medium heat.
Once the butter has melted, remove the saucepan from the heat and stir in the flour until the mixture forms a smooth dough.
Add the eggs one at a time, mixing well after each addition. The dough will become smooth and shiny.
Spread the dough into the bottom of a greased 9×13-inch baking dish.
Bake for 20-25 minutes, or until the crust is golden brown. Once baked, remove from the oven and let it cool completely.

For the Pudding Layer:

In a medium bowl, beat the softened cream cheese until smooth and creamy.
In a separate bowl, whisk together the milk and instant vanilla pudding mix until thickened (about 2 minutes).
Add the cream cheese mixture to the pudding mixture and beat until smooth and fully combined.
In a separate bowl, whip the heavy whipping cream (or whipped topping) with the powdered sugar (if using) and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture, making sure it’s well incorporated.
Spread the pudding mixture evenly over the cooled crust in the 9×13-inch baking dish.

For Garnish:

Drizzle chocolate syrup or sprinkle shaved chocolate on top of the dessert for a decorative and delicious finish.
Refrigerate the dessert for at least 2-3 hours before serving, allowing the layers to set and the flavors to meld.

Servings and Timing

Servings: 12
Prep time: 15 minutes
Cook time: 25 minutes (for crust)
Refrigeration time: 2-3 hours
Total time: 2.5-3 hours

Variations

Berry Layer: Add fresh berries like strawberries, raspberries, or blueberries on top of the pudding layer for a fruity twist.
Nutty Topping: Sprinkle chopped nuts, such as almonds or pecans, on top of the dessert for added crunch and flavor.
Chocolate Pudding Layer: Replace the vanilla pudding mix with instant chocolate pudding mix for a chocolate version of this dessert.
No-Bake Option: If you prefer a no-bake version, you can use a store-bought graham cracker crust and chill the dessert for a few hours before serving.

Storage/Reheating

Storage: Store any leftover dessert in an airtight container in the refrigerator for up to 3-4 days.
Reheating: This dessert is best enjoyed chilled, so it does not need to be reheated. Simply remove it from the fridge when you’re ready to serve.

FAQs

Can I use a pre-made pie crust instead of making my own?

Yes, you can use a store-bought pie crust or graham cracker crust as a time-saving alternative.

Can I make this dessert ahead of time?

Yes, this dessert can be made up to a day in advance. Just make sure to refrigerate it for at least 2-3 hours or overnight to allow the layers to set.

Can I substitute whipped cream for whipped topping?

Yes, you can use either fresh whipped cream or whipped topping, depending on your preference. Fresh whipped cream will give the dessert a slightly richer taste.

Can I use a different flavor of pudding mix?

Yes, you can experiment with different pudding flavors such as chocolate, banana, or even cheesecake to give this dessert a new twist.

How do I prevent the crust from being too soggy?

Make sure to let the crust cool completely before adding the pudding layer, and avoid letting the dessert sit out for too long before refrigerating.

Can I freeze this dessert?

It’s best to enjoy this dessert fresh, but you can freeze individual servings for up to 2 months. Thaw in the fridge overnight before serving.

Can I add a layer of fruit to this dessert?

Yes! Fresh fruit like sliced bananas or strawberries would pair wonderfully with the creamy pudding layer.

Is there a non-dairy version of this dessert?

Yes, you can make a dairy-free version by using non-dairy butter, plant-based milk (such as almond or coconut milk), and dairy-free whipped topping.

Can I use heavy cream instead of whipped topping?

Yes, you can substitute the whipped topping with heavy cream, just whip it to stiff peaks before folding it into the pudding mixture.

Can I use a different type of chocolate for garnish?

Absolutely! You can use chocolate shavings, chocolate chips, or even drizzle melted chocolate on top for a different chocolate experience.

Conclusion

This creamy vanilla pudding dessert is the ultimate indulgence for anyone with a sweet tooth. With layers of smooth, rich pudding, a buttery crust, and a touch of chocolate garnish, this dessert is sure to impress. It’s versatile, easy to make, and perfect for any occasion. Whether you’re making it for a special dinner or just as a treat to enjoy with family, this dessert is guaranteed to be a hit!

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Author: Julia
Total Time: 2.5-3 hours
Yield: 12 servings
Diet: Vegetarian

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Description

Creamy Vanilla Pudding Dessert is a decadent, indulgent treat with layers of rich vanilla pudding, a buttery crust, and a chocolate garnish. Perfect for special occasions or family gatherings, this dessert combines cream cheese, whipped cream, and instant vanilla pudding for a creamy, sweet indulgence. Easy to make, it’s a crowd-pleaser that everyone will love!

Instructions

For the Crust:

Preheat the oven to 350°F (175°C).
In a medium saucepan, bring the water and butter to a boil over medium heat.
Once the butter has melted, remove the saucepan from the heat and stir in the flour until a smooth dough forms.
Add the eggs one at a time, mixing well after each addition. The dough will become smooth and shiny.
Spread the dough into the bottom of a greased 9×13-inch baking dish.
Bake for 20-25 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.

For the Pudding Layer:

In a medium bowl, beat the softened cream cheese until smooth and creamy.
In a separate bowl, whisk together the milk and instant vanilla pudding mix until thickened (about 2 minutes).
Add the cream cheese mixture to the pudding mixture and beat until smooth and fully combined.
In a separate bowl, whip the heavy whipping cream (or whipped topping) with powdered sugar (if using) and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until well incorporated.
Spread the pudding mixture evenly over the cooled crust in the 9×13-inch baking dish.

For Garnish:

Drizzle chocolate syrup or sprinkle shaved chocolate on top for a decorative finish.
Refrigerate for at least 2-3 hours before serving to allow the layers to set.

Notes

Berry Layer: Add fresh berries like strawberries, raspberries, or blueberries on top for a fruity twist.

Nutty Topping: Sprinkle chopped nuts, such as almonds or pecans, on top for added texture and flavor.

Chocolate Pudding Layer: Replace the vanilla pudding mix with instant chocolate pudding mix for a chocolate version.

No-Bake Option: Use a store-bought graham cracker crust for a no-bake version and refrigerate the dessert to set.

Prep Time: 15 minutes
Cook Time: 25 minutes (for crust)
Category: Dessert
Method: Baking, Chilling
Cuisine: American