Description
Whip up easy nobake Pudding Krispie Cakes for any occasion creamy kidfriendly treats that wow guests and satisfy cravings Great for quick gatherings
Ingredients
Scale
1 box (3.4 oz) Instant vanilla pudding mix
2 cups milk
4 tablespoons unsalted butter
10 oz bag mini marshmallows
6 cups Rice Krispies cereal
1 teaspoon vanilla extract
1 cup whipped cream (optional)
As desired chocolate drizzle or toppings (optional)
Instructions
- In a medium saucepan, whisk the vanilla pudding mix with 2 cups of milk until smooth. Allow it to come to a light simmer while whisking constantly to prevent lumps. Remove from heat and let stand for a couple of minutes, then transfer to a bowl. If you prefer a lighter texture, fold in half a cup of whipped cream after the pudding has cooled slightly. Cover and refrigerate for at least 20 minutes while you prepare the cereal base.
- In a large pot, melt the butter over low heat. Add the marshmallows and stir until completely melted and glossy. Remove from heat and immediately stir in the Rice Krispies until every piece is evenly coated. The mixture should be warm but not hot; if it is too hot, it will melt the parchment lining when pressed into the pan.
- Line a 9×13 inch pan with parchment paper, leaving a bit of overhang for easy lifting. Transfer the warm cereal mixture into the pan and press down firmly with a spatula or lightly oiled hands to form an even layer. Allow the base to set for about 5 minutes while you prepare the pudding layer.
- Give the chilled pudding a final stir. Spread it evenly over the cooled cereal base, using a spatula to create a smooth, level surface. For a richer look, dollop small amounts of pudding and swirl with a knife to create gentle marbling. If you are stacking more texture, fold in a small amount of whipped cream into the pudding before spreading.
- If you want a crisp top, crumble a few extra Rice Krispies and sprinkle over the pudding layer. Drizzle melted chocolate in a decorative pattern, or scatter crushed cookies for a bakery style finish. You can also pipe small rosettes of whipped cream along the edges for a festive appearance.
- Refrigerate the assembled pan for at least 60 minutes, allowing the layers to set. Use the parchment overhang to lift the whole slab from the pan, then cut into even squares. Serve chilled for best texture. If you prefer bite-sized treats, cut into smaller portions.
Notes
No-bake two-layer dessert combining a creamy vanilla pudding layer with a crisp Rice Krispies base, customizable for dairy-free, gluten-free, and vegan diets, ready in about 75 minutes.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 servings
- Calories: 210 kcal
- Sugar: 16 g
- Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 3 g
