Easy Pudding Recipes Kids Can Make

Instant pudding recipes are an easy way to get your children involved in the kitchen. Quick and easy microwave recipes are safe for kids to work with, although I would suggest that if a recipe calls for a liquid to come to a boil that you be on hand to remove the hot liquid from the microwave.

Although I changed the ingredients and adjusted the directions to work in the microwave, I have to give a shout out to the Jello Pudding people for the inspiration for some of these recipes.

Chocolate Toffee Pie

This easy instant pudding recipe is a favorite around our house. I make endless variations, using different pudding flavors and different candy bars, but then of course, it can no longer be called Chocolate Toffee Pie.

Ingredients

• two small boxes chocolate instant pudding
• 2 cups cold milk
• 8 ounce tub whipped cream topping, thawed
• two English toffee candy bars
• 1 cookie pie crust or graham cracker crust

Directions

Place the candy bars still in their wrappers in a ziplock baggie. Seal the baggie squeezing out as much air as possible. Use a rolling pin to crush the candy bars into crumbs.

In a large bowl beat pudding mixes and milk with whisk or electric mixer on medium speed for 2 minutes. Fold in half the whipped cream topping and all but 3 tablespoons of the candy.

Pour pudding mixture into pie crust.

Spoon remaining whipped cream over filling. Use the back of the spoon to spread evenly over
surface of pie. Sprinkle with remaining candy.

No-Melt Pudding Cones

You can make these instant pudding cones ahead of time as they will keep well in the refrigerator for several hours. If you don't want to make as many pudding cones as this recipe will yield, you can make as many pudding cones as you like and save the remaining pudding for another day.

Ingredients

• 6 ounces chocolate or white chocolate (approximately 1 candy bar or 1/2 package chips)
• 1 cup miniature marshmallows
• 12 - 15 small ice cream cones (flat on bottom)
• small package instant pudding (any flavor)
• whipped cream

Suggested Toppings:

• sprinkles
• crushed or chopped candy
• brownie crumbs
• maraschino cherry's
• cookie crumbs
• chopped nuts
• chocolate syrup
• caramel sauce

Directions

Place chocolate in a small microwave safe bowl. Heat in microwave for one minute. If most of the chips are shiny, stir until melted. If needed, heat in 30 second increments until fully melted.
Place a teaspoon of chocolate inside each ice cream cone. Use the back of the spoon to lightly coat sides and bottom. Place four marshmallows on the bottom of each cone.

Place cones in refrigerator until chocolate is set. Meanwhile prepare pudding as directed on the package and place in refrigerator until set. When ready to make your cones, spoon pudding into cones, top with whipped cream and your favorite toppings.

Cherry Almond Mouse Pie

This instant pudding pie recipe has a few more steps than our usual, "mix and dump" recipes, but it's well worth the effort.

Ingredients

• 14 ounces sweetened condensed milk
• 1 ounce unsweetened chocolate
• 1/2 teaspoon almond extract
• 1 each puff pastry shells, 9-inch, baked
• 10 ounces maraschino cherries drain
• 8 ounces cream cheese, softened
• 1 cup cold water
• small box instant vanilla pudding mix
• 1 cup whipped cream topping
• 1/2 cup slivered almonds
• 1/4 cup chocolate chips

Directions

In a small microwave safe bowl heat 1/2 cup sweetened condensed milk and chocolate one minute. Stir. Continue heating in one minute increments, stopping to stir after each minute, until the chocolate is melted and mixture is thickened, about 4-5 minutes.

Stir in almond extract. Pour filling into pastry shell.

Reserve eight cherries to use as a garnish. Chop the remaining cherries.

In a mixing bowl, beat the cream cheese until fluffy. Gradually beat in water and remaining sweetened condensed milk. Add pudding mix and remaining almond extract; continuing to mix until well blended. Fold in whipped cream topping. Stir in chopped cherries and almonds. Pour over the first pie layer.

Chill 4 hours or until set.

Garnish with whole cherries and chocolate chips.

Ingredients

• 1 cup flour
• 1 stick butter
• 1/2 cup finely ground nuts
• 8 ounces cream cheese
• 1 cup powdered sugar
• 8 ounces whipped cream
• large box (or two small boxes) instant pudding, any flavor
• 3 cups milk

Directions

In large bowl, mix flour, butter and ground nuts. Press into a glass 9 x 13 inch pan. Microwave
until crust is slightly firm to the touch. Cool.

With an electric mixer on medium speed, cream cheese and powdered sugar together. Fold in 1/2 of the whipped cream topping. Spoon into crust.

Beat milk into pudding mix. Spread over cream cheese filling. Spread remaining whipped cream topping on top of pudding layer and refrigerate.

Variation

Four Layer Pie: Use two different flavors pudding, preparing each flavor separately with 1 and 1/2 cups of milk. Spread one flavor of pudding over crust. Top with cream cheese layer, then 2nd flavor of pudding, then whipped cream topping.

Now that your kids have mastered making dessert, click on over to Sandwich Wrap Recipes For Kids and get them started on lunch.

Ingredients

• 2 small packages chocolate flavor instant pudding
• 2 cups cold milk
• 8 ounce tub whipped cream topping, thawed
• 2 milk chocolate English toffee candy bars, chopped
• 1 pre-made chocolate cookie pie crust

Directions

Beat pudding mix and milk together with a whisk for 2 minutes. Stir in half the whipped cream topping and all but 3 tablespoons of the candy. Pour into cookie crust.

Spread remaining whipped cream topping over top of pudding. Sprinkle with crushed candy.

Ingredients

• 1 box Twinkies or similar cream filled pastry
• 1 small box instant vanilla pudding
• 1 cup milk
• 1 can cherry pie filling
• whipped cream

Directions

Cut Twinkies in half and arrange in a single layer in bottom of pan or large glass bowl. Mix
pudding according to package directions. Pour pudding over Twinkies.

Spoon cherry pie filling over Twinkies. Use back of spoon to smooth the pie filling. Top with cool whip.

Ingredients

• 3 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 small packages instant pudding mix, (butterscotch, vanilla or chocolate)
• 2 cups milk
• 1 quart vanilla ice cream, softened but not melted
• 8 ounces whipped topping, prepared
• 4 each butterfinger chocolate bars frozen

Directions

Combine cracker crumbs and butter.

Press 2/3 into bottom of 9 x 13 pan.

Prepare pudding according to directions using only 2 cups of milk.

Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture.

Freeze until partially firm. Spoon whipped cream topping over pie using back of spoon to smooth evenly.

Crush candy bars and sprinkle on top of whipped cream topping.

Refrigerate for several hours.

Variation:

Melt 1 cup chocolate chips with 1/4 cup milk in microwave for one minute. Stir and heat for 30 seconds. Remove from microwave and stir. Continue heating and stirring until chips are fully melted. Allow sauce to cool and then drizzle over refrigerated cake. You could also use a chocolate sauce such as those made for ice cream sundaes.

If you wish to make any of the above into low calorie dessert recipes you can make any of the substitutions below:

• lo fat or non fat milk = full fat milk
• lo fat or non fat milk =cream or half and half (as long as the cream is not needed to make whipped cream)
• lo fat cream cheese or neufchatel cheese = cream cheese
• lo fat sour cream or yogurt = sour cream
• sugar free pudding
• Stevia, Xylitol, Nutrasweet or Equal = sugar
• buttery crust = skip the crust or just place cracker or cookie crumbs in bottom of pan wihout any butter or sugar mixed in
• lo fat or sugar free version of cookies