Wednesday, April 22, 2020

Creme Caramel Squares

Layers of graham crackers, cream cheese whip, vanilla pudding, butterscotch pudding, and Cool Whip make an incredible, fluffy, light dessert!

Well, hello! I'm a little behind today on posting. I meant to schedule more before we moved last weekend, but I didn't do that. We spent Thursday packing the Uhaul (just Nick and I), Friday we started offloading the UHaul at like 4:30 at the new house - closing for selling and buying took all day :/ Saturday we waited on the movers to get the really heavy stuff and finally finished that around 4. Then the rest of Saturday through Monday evening, we attempted to unpack all the boxes and organize and set up everything we could. We're pretty dang close to being done. I'm so in love with my new kitchen!

Anyways, that has nothing to do with the recipe and, I know, I know, bloggers just love to do that (and usually I don't), but anyways....

This dessert is really easy to make. It's very delicious and I think it's a great summer dessert, but it totally would work year round. The cream cheese mixture is kinda like a no-bake cheesecake but fluffier. I love butterscotch pudding a whole whole lot and ugh. Y'all just gotta try this!

What you need:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 pkg. (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups cold milk, divided
  • 1 tub (8 oz) Cool Whip, thawed, divided
  • 1 box (3.4 oz) vanilla instant pudding
  • 1 box (3.4 oz) butterscotch instant pudding
  • 1/3 cup caramel ice cream topping
  1. In a medium bowl, mix together graham cracker crumbs and melted butter.
  2. Press into the bottom of a 9x13-inch baking dish. Refrigerate while you prep the filling.
  3. Beat softened cream cheese, sugar and 1/4 cup cold milk until well combined.
  4. Gently stir in 1 cup Cool Whip and then spread over the chilled crust.
  5. Combine 1 1/2 cups milk with vanilla instant pudding mix and whisk for 2 minutes.
  6. Spread onto the top of the cream cheese mixture.
  7. Combine 1 1/2 cups milk with butterscotch instant pudding mix and whisk for 2 minutes.
  8. Spread onto the top of the vanilla pudding.
  9. Top with the remaining Cool Whip and refrigerate for 4 hours. 
  10. Drizzle with caramel topping before serving.
Recipe from Kraft

It's been forever since I posted a no-bake pudding dessert and it was one of my favorites because root beer is awesome, so check out this Root Beer Float Pie recipe! Another pudding dessert that I think would be the most perfect for summer is this Berries & Cream Layer Dessert with Dulce de Leche recipe from Life, Love, and Sugar.

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