Satisfy your sweet tooth with these 27 irresistible Jello vanilla pudding recipes! From quick desserts to comforting treats, we’ve gathered creative twists that will delight home cooks. Get ready to transform simple ingredients into magical delights—perfect for any occasion. Keep reading to discover your next favorite!
Classic Layered Vanilla Pudding Trifle
Just when I thought summer couldn’t get any sweeter, I stumbled upon this heavenly layered vanilla pudding trifle at a neighborhood potluck last weekend. My friend Sarah brought it, and let me tell you – it disappeared faster than kids at a candy store! I knew I had to recreate it at home with my own little twists.
Ingredients
– 2 boxes of instant vanilla pudding mix (the 3.4 oz size)
– 4 cups of cold whole milk
– 1 teaspoon of pure vanilla extract
– 1 store-bought pound cake (about 12 oz), cut into 1-inch cubes
– 2 cups of fresh raspberries
– 2 cups of fresh blueberries
– 1 cup of heavy whipping cream
– 2 tablespoons of powdered sugar
– A splash of vanilla extract for the whipped cream
Instructions
1. In a large mixing bowl, whisk together both boxes of instant vanilla pudding mix with 4 cups of cold whole milk for exactly 2 minutes until thickened.
2. Stir in 1 teaspoon of pure vanilla extract until fully incorporated – this enhances the flavor beautifully!
3. Cover the pudding with plastic wrap pressed directly against the surface and refrigerate for at least 30 minutes to set completely.
4. While pudding chills, cut the pound cake into 1-inch cubes using a serrated knife for clean cuts.
5. Rinse 2 cups of fresh raspberries and 2 cups of fresh blueberries under cold water, then pat dry gently with paper towels.
6. In a separate chilled bowl, beat 1 cup of heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
7. Add 2 tablespoons of powdered sugar and a splash of vanilla extract, then continue beating until stiff peaks form – don’t overbeat or it’ll turn buttery!
8. Gently fold half of the whipped cream into the chilled pudding mixture to lighten it up.
9. In a clear trifle bowl, create your first layer with half of the pound cake cubes.
10. Spread half of the pudding mixture over the cake layer using a spatula.
11. Scatter half of the raspberries and blueberries evenly over the pudding.
12. Repeat layers with remaining cake cubes, pudding mixture, and berries.
13. Top with the remaining whipped cream, creating pretty swirls with your spatula.
14. Cover and refrigerate for at least 2 hours before serving to let flavors meld.
You’ll love how the creamy pudding contrasts with the soft cake and bursts of fresh berries. For a fun twist, try serving individual portions in mason jars for picnics – they travel beautifully and look absolutely Instagram-worthy!
Vanilla Pudding Parfait with Fresh Berries
Oh my goodness, I first tried this vanilla pudding parfait at a summer potluck years ago and have been tweaking it ever since—it’s become my go-to dessert for warm evenings when berries are at their peak. Honestly, there’s something so comforting about that creamy vanilla layered with fresh, juicy fruit.
Ingredients
– 2 cups of whole milk (trust me, it makes the pudding extra creamy)
– 1/2 cup of granulated sugar
– 1/4 cup of cornstarch
– A pinch of salt
– 2 large egg yolks
– 2 teaspoons of vanilla extract (use the real stuff for the best flavor)
– 1 tablespoon of unsalted butter
– 2 cups of mixed fresh berries (like strawberries, blueberries, and raspberries)
– 1/2 cup of heavy cream
– 1 tablespoon of powdered sugar
Instructions
1. In a medium saucepan, whisk together 2 cups of whole milk, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt over medium heat until smooth.
2. Cook the mixture, stirring constantly with a whisk, for about 5-7 minutes until it thickens and just starts to bubble—this means the cornstarch is activated.
3. In a small bowl, lightly beat 2 large egg yolks, then slowly whisk in about 1/2 cup of the hot milk mixture to temper the eggs and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan and cook for another 2-3 minutes, stirring continuously, until the pudding is thick and coats the back of a spoon.
5. Remove the saucepan from the heat and stir in 2 teaspoons of vanilla extract and 1 tablespoon of unsalted butter until fully melted and incorporated.
6. Transfer the pudding to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 2 hours or until completely chilled.
7. While the pudding chills, rinse and dry 2 cups of mixed fresh berries, then slice any larger ones like strawberries into bite-sized pieces.
8. In a mixing bowl, use an electric mixer to whip 1/2 cup of heavy cream with 1 tablespoon of powdered sugar on medium-high speed for 2-3 minutes until soft peaks form.
9. Gently fold the whipped cream into the chilled pudding until well combined to lighten the texture.
10. In serving glasses or bowls, layer the pudding mixture with the fresh berries, starting with a spoonful of pudding at the bottom, adding a layer of berries, and repeating until the glass is full.
So creamy and dreamy, this parfait has a lush vanilla flavor that pairs perfectly with the tart sweetness of the berries—it’s like a little cup of summer joy. For a fun twist, try adding a sprinkle of crushed graham crackers between layers for extra crunch, or serve it with a drizzle of honey if you have a sweet tooth.
Jello Vanilla Pudding Cream Pie
Finally, after a long day, there’s nothing I crave more than a cool, creamy slice of pie that reminds me of my grandma’s kitchen. This jello vanilla pudding cream pie is my go-to when I need something comforting yet impressively easy—plus, it’s always a hit at potlucks! I love how the vanilla and cream just melt together into pure bliss.
Ingredients
– A ready-made graham cracker crust (because who has time to make one from scratch?)
– A 3.4-ounce box of vanilla instant pudding mix
– 2 cups of cold whole milk for that rich, creamy base
– A tub of whipped topping, about 8 ounces, thawed
– A splash of vanilla extract to amp up the flavor
– A couple of tablespoons of powdered sugar for a touch of sweetness
Instructions
1. In a medium bowl, whisk together the vanilla instant pudding mix and 2 cups of cold whole milk until smooth and thickened, about 2 minutes. Tip: Use cold milk straight from the fridge to help the pudding set faster and avoid lumps.
2. Gently fold in the thawed whipped topping and a splash of vanilla extract until fully combined and fluffy.
3. Spoon the pudding mixture into the ready-made graham cracker crust, spreading it evenly with a spatula.
4. Refrigerate the pie for at least 4 hours, or until firm and set. Tip: Cover it with plastic wrap to prevent a skin from forming on top.
5. Just before serving, dust the top with a couple of tablespoons of powdered sugar for a pretty finish. Tip: For an extra crunch, sprinkle some crushed graham crackers on top after chilling.
Perfectly silky and dreamy, this pie has a smooth vanilla flavor that pairs wonderfully with the crunchy crust. I love serving it chilled with a dollop of extra whipped topping or fresh berries for a pop of color—it’s always the star of the table!
Vanilla Pudding Topped Chocolate Cake
Unbelievably creamy and decadent, this vanilla pudding topped chocolate cake has been my go-to dessert for family gatherings ever since I accidentally created it during a baking experiment last Thanksgiving. The combination of rich chocolate and smooth vanilla is pure comfort food magic that always disappears within minutes!
Ingredients
– 2 cups of all-purpose flour
– 1 and 3/4 cups of granulated sugar
– 3/4 cup of unsweetened cocoa powder
– 2 teaspoons of baking soda
– 1 teaspoon of baking powder
– 1 teaspoon of salt
– 2 large eggs
– 1 cup of buttermilk
– 1/2 cup of vegetable oil
– 2 teaspoons of vanilla extract
– 1 cup of boiling water
– 1 package (3.4 oz) of instant vanilla pudding mix
– 2 cups of cold whole milk
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 and 3/4 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt until well combined.
3. Add 2 large eggs, 1 cup of buttermilk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for about 2 minutes until the batter is smooth and creamy.
5. Carefully pour in 1 cup of boiling water and stir gently until the batter becomes thin and uniform. Tip: The boiling water helps bloom the cocoa for deeper chocolate flavor!
6. Divide the batter evenly between the prepared pans.
7. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling completely prevents the pudding from melting when added!
9. In a medium bowl, whisk 1 package of instant vanilla pudding mix with 2 cups of cold whole milk for 2 minutes until thickened.
10. Place one cooled cake layer on a serving plate and spread half of the pudding evenly over the top.
11. Top with the second cake layer and spread the remaining pudding over the entire cake. Tip: For extra flair, use the back of a spoon to create decorative swirls in the pudding!
12. Refrigerate for at least 1 hour before serving to allow the pudding to set.
The cake stays incredibly moist thanks to the pudding layer, while the vanilla provides a cool contrast to the deep chocolate base. I love serving it chilled with fresh berries on the side for a pop of color and freshness that makes every slice feel special.
Banana and Vanilla Pudding Delight
My grandma always said the best desserts come from using up those spotty bananas on the counter, and this pudding delight proves her right every time. It’s my go-to when I need a quick, comforting treat that feels both nostalgic and fresh.
Ingredients
– 3 ripe bananas, the spottier the better for sweetness
– 2 cups of whole milk, because richness matters here
– 1 package (3.4 oz) of instant vanilla pudding mix
– A generous cup of whipped cream or cool whip
– A handful of vanilla wafer cookies, crushed up for crunch
– A tiny splash of vanilla extract to amp up the flavor
Instructions
1. Peel and slice the 3 ripe bananas into thin rounds, about 1/4-inch thick.
2. In a medium bowl, pour in the 2 cups of whole milk.
3. Add the entire package of instant vanilla pudding mix to the milk.
4. Whisk the mixture vigorously for 2 full minutes until it thickens smoothly—no lumps allowed! Tip: Whisking by hand gives you control to avoid overmixing.
5. Gently fold in the generous cup of whipped cream until just combined to keep it light and airy.
6. Stir in the tiny splash of vanilla extract for an extra flavor boost.
7. In a serving dish or individual cups, layer a spoonful of the pudding mixture at the bottom.
8. Add a single layer of the sliced bananas on top of the pudding.
9. Sprinkle a tablespoon of the crushed vanilla wafer cookies over the bananas for texture.
10. Repeat the layers—pudding, bananas, cookies—until all ingredients are used, ending with a cookie layer.
11. Cover the dish with plastic wrap and chill in the refrigerator for at least 1 hour to set properly. Tip: Chilling it longer, up to 4 hours, makes the flavors meld beautifully.
12. Before serving, give it a final sprinkle of any leftover cookie crumbs for presentation. Tip: If the bananas brown, a squeeze of lemon juice on them beforehand keeps them bright.
A creamy, dreamy texture meets the natural sweetness of bananas in every spoonful, with the vanilla wafers adding a delightful crunch that never gets soggy. Serve it chilled straight from the fridge, or get fancy by topping with fresh berries for a pop of color and tartness.
Layered Raspberry and Vanilla Pudding Cups
There’s something about these layered pudding cups that just feels like a hug in a glass—I first made them for my niece’s birthday, and now they’re my go-to for any celebration. They’re surprisingly simple but look so elegant, and that sweet-tart raspberry layer is absolutely addictive.
Ingredients
– A couple of cups of whole milk
– A 3.4-ounce box of instant vanilla pudding mix
– A splash of vanilla extract
– A 10-ounce bag of frozen raspberries (thawed)
– A quarter cup of granulated sugar
– A tablespoon of cornstarch
– A pinch of salt
– Some whipped cream for topping (optional, but so good!)
Instructions
1. In a medium bowl, whisk together the instant vanilla pudding mix and the whole milk for exactly 2 minutes until thickened. Tip: Whisk vigorously to avoid any lumps for a smoother pudding.
2. Stir in the vanilla extract until fully combined, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes to set.
3. In a small saucepan over medium heat, combine the thawed raspberries, granulated sugar, cornstarch, and a pinch of salt.
4. Cook the raspberry mixture, stirring constantly with a spoon, for about 5–7 minutes until it thickens and bubbles. Tip: Keep the heat steady to prevent burning and achieve a glossy sauce.
5. Remove the saucepan from the heat and let the raspberry sauce cool to room temperature for 10–15 minutes.
6. Spoon half of the chilled vanilla pudding into the bottom of 4 serving cups or glasses.
7. Layer half of the cooled raspberry sauce evenly over the pudding in each cup.
8. Repeat with the remaining vanilla pudding and raspberry sauce to create two distinct layers. Tip: Use the back of a spoon to spread each layer gently for clean, pretty lines.
9. Top with a dollop of whipped cream if desired, and serve immediately or chill for up to 2 hours.
Refreshingly creamy and fruity, these cups have a wonderful contrast between the smooth vanilla and the bright, jammy raspberry layers. I love serving them in clear glasses to show off those beautiful stripes—they’re always a hit at potlucks or as a light dessert after dinner.
No-bake Strawberry Vanilla Pudding Bars
Remember those hot summer days when turning on the oven feels like a crime? I whipped up these no-bake strawberry vanilla pudding bars last week when my AC was struggling, and they became an instant family favorite—cool, creamy, and utterly refreshing.
Ingredients
– About 2 cups of graham cracker crumbs (from roughly one sleeve of crackers)
– A half cup of melted unsalted butter
– A quarter cup of granulated sugar
– One 3.4-ounce box of instant vanilla pudding mix
– Two cups of cold whole milk
– One cup of heavy cream
– A teaspoon of vanilla extract
– A cup and a half of fresh strawberries, hulled and sliced
Instructions
1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom of a 9×9-inch baking dish to form an even layer—this will be your crust.
3. Chill the crust in the refrigerator for 10 minutes to help it set; this prevents it from crumbling later.
4. In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk for 2 minutes until thickened and smooth.
5. In a separate bowl, use an electric mixer to whip the heavy cream and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form.
6. Gently fold the whipped cream into the pudding mixture until fully combined and no streaks remain.
7. Spread half of the pudding mixture evenly over the chilled crust.
8. Arrange the sliced strawberries in a single layer over the pudding.
9. Top with the remaining pudding mixture, spreading it smoothly to cover the strawberries completely.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until firm and set.
11. Once chilled, cut into 12 bars using a sharp knife wiped clean between cuts for neat edges.
Buttery graham cracker crust gives way to layers of velvety vanilla pudding and juicy strawberries—each bite is a cool, creamy delight. Serve these bars chilled with a drizzle of honey or extra berries for a simple yet impressive dessert that’s perfect for picnics or potlucks.
Vanilla Pudding with Toasted Coconut
Perfectly creamy and comforting, this vanilla pudding with toasted coconut is my go-to dessert when I need something simple yet impressive. I first made it for a potluck years ago, and now it’s a staple in my kitchen because it comes together with pantry staples and feels indulgent without much fuss. Plus, toasting the coconut fills the house with the most amazing aroma!
Ingredients
– 2 cups of whole milk
– 1/2 cup of granulated sugar
– A quarter cup of cornstarch
– A pinch of salt
– 2 large egg yolks
– A couple of teaspoons of pure vanilla extract
– 1 tablespoon of unsalted butter
– 1/2 cup of sweetened shredded coconut
Instructions
1. Preheat your oven to 350°F and spread the shredded coconut in a single layer on a baking sheet.
2. Toast the coconut in the oven for 5-7 minutes, stirring halfway through, until it turns golden brown and fragrant, then set it aside to cool.
3. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until smooth.
4. Bring the mixture to a gentle boil, stirring constantly with a wooden spoon, and cook for 2 minutes until it thickens slightly.
5. In a small bowl, lightly beat the egg yolks, then gradually whisk in about 1/2 cup of the hot milk mixture to temper them.
6. Pour the tempered egg mixture back into the saucepan, stirring continuously to avoid curdling.
7. Cook for another 2-3 minutes over medium heat, stirring constantly, until the pudding is thick and coats the back of the spoon.
8. Remove the saucepan from the heat and stir in the vanilla extract and butter until fully melted and incorporated.
9. Pour the pudding into serving dishes or a large bowl, and press plastic wrap directly onto the surface to prevent a skin from forming.
10. Refrigerate the pudding for at least 2 hours, or until completely chilled and set.
11. Sprinkle the toasted coconut over the top just before serving.
Unbelievably smooth and rich, this pudding has a velvety texture that melts in your mouth, with the toasted coconut adding a delightful crunch and nutty sweetness. Try layering it with fresh berries or a drizzle of caramel for an extra treat—it’s always a crowd-pleaser!
Peach and Vanilla Pudding Tart
Oh my goodness, you have to try this peach and vanilla pudding tart—it’s the perfect end to a summer day, and I whipped it up just yesterday when my neighbor dropped off a basket of fresh peaches. Honestly, it’s so creamy and comforting, it feels like a hug in dessert form!
Ingredients
– A couple of ripe peaches, peeled and sliced
– A cup of all-purpose flour
– Half a cup of unsalted butter, chilled and cubed
– A quarter cup of granulated sugar, plus two tablespoons for sprinkling
– A pinch of salt
– One package of instant vanilla pudding mix
– Two cups of cold whole milk
– A splash of vanilla extract
– A dollop of whipped cream for topping (optional, but so good!)
Instructions
1. Preheat your oven to 350°F to get it ready for baking.
2. In a medium bowl, combine the flour, chilled butter cubes, a quarter cup of sugar, and a pinch of salt, then use your fingers to rub the mixture until it resembles coarse crumbs—this helps create a flaky crust. Tip: Keep the butter cold for the best texture; if it starts to soften, pop the bowl in the fridge for 5 minutes.
3. Press the crumb mixture firmly into a 9-inch tart pan to form an even layer on the bottom and sides.
4. Bake the crust in the preheated oven for 15 minutes, or until it turns a light golden brown, then remove it and let it cool completely on a wire rack.
5. While the crust cools, whisk together the instant vanilla pudding mix and cold milk in a bowl until smooth and thickened, about 2 minutes—using cold milk prevents lumps. Tip: For extra flavor, stir in a splash of vanilla extract after whisking.
6. Arrange the sliced peaches in a single layer over the cooled crust.
7. Pour the vanilla pudding over the peaches, spreading it evenly with a spatula.
8. Refrigerate the tart for at least 2 hours to set the pudding; this step is crucial for that firm, sliceable texture. Tip: Cover it with plastic wrap to avoid any fridge odors seeping in.
9. Just before serving, top with a dollop of whipped cream if desired, and sprinkle the remaining two tablespoons of sugar over everything for a touch of sweetness.
This tart has a lovely contrast between the crisp, buttery crust and the silky, vanilla-infused pudding, with the juicy peaches adding a burst of freshness. Try serving it chilled with a side of iced coffee for a delightful afternoon treat—it’s sure to become a family favorite!
Pistachio and Vanilla Pudding Parfait
After a long day at the farmers market, I couldn’t resist grabbing a bag of fresh pistachios, which inspired this creamy dream of a dessert. You’re going to love how simple it is to whip up something that looks and tastes so fancy!
Ingredients
– 2 cups of whole milk
– 1/2 cup of granulated sugar
– 1/4 cup of cornstarch
– A pinch of salt
– 2 large egg yolks
– 1 tablespoon of unsalted butter
– 2 teaspoons of pure vanilla extract
– 1/2 cup of shelled pistachios, roughly chopped
– A splash of heavy cream for whipping
Instructions
1. In a medium saucepan, whisk together 2 cups of whole milk, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt over medium heat until smooth.
2. Cook the mixture, stirring constantly with a wooden spoon, for about 5-7 minutes until it thickens and coats the back of the spoon—this is key for that perfect pudding consistency.
3. In a small bowl, lightly beat 2 large egg yolks, then gradually whisk in a ladleful of the hot milk mixture to temper them and prevent curdling.
4. Pour the tempered egg yolks back into the saucepan, stirring continuously, and cook for another 2 minutes until fully incorporated and thickened.
5. Remove the saucepan from the heat and stir in 1 tablespoon of unsalted butter and 2 teaspoons of pure vanilla extract until the butter melts and everything is well combined.
6. Transfer the pudding to a bowl, press plastic wrap directly onto the surface to avoid a skin forming, and chill in the refrigerator for at least 2 hours or until set.
7. While the pudding chills, toast 1/2 cup of roughly chopped pistachios in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and lightly golden for extra crunch.
8. In a separate bowl, whip a splash of heavy cream with a hand mixer on high speed for 2-3 minutes until soft peaks form.
9. Layer the chilled pudding and whipped cream in serving glasses, alternating with sprinkles of the toasted pistachios.
10. Repeat the layers until the glasses are filled, ending with a dollop of whipped cream and a final sprinkle of pistachios on top.
You’ll adore the silky smooth vanilla pudding paired with the nutty crunch of pistachios—it’s a textural dream! Try serving it with a drizzle of honey or fresh berries for a pop of color and flavor that makes it even more irresistible.
Creamy Vanilla Pudding Cheesecake
Finally, after years of tweaking my grandma’s recipe, I’ve perfected this creamy vanilla pudding cheesecake that always disappears at family gatherings. It’s the dessert I make when I want to impress without stressing—trust me, it’s easier than it looks! Here’s how I whip it up in my cozy kitchen.
Ingredients
– A couple of sleeves of graham crackers for that crunchy base
– A stick of unsalted butter, melted to golden perfection
– Two 8-ounce blocks of cream cheese, softened to room temp (this is key!)
– A cup of granulated sugar for just the right sweetness
– A splash of vanilla extract, because real vanilla makes all the difference
– A 3.4-ounce box of instant vanilla pudding mix for that creamy dreaminess
– One and a half cups of cold whole milk—don’t skimp on the fat here
– A tub of whipped topping, thawed, to lighten things up
Instructions
1. Preheat your oven to 350°F to get it ready for the crust.
2. Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin—tip: process until no big pieces remain for an even base.
3. Mix the graham cracker crumbs with the melted butter in a medium bowl until fully combined and moist.
4. Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer.
5. Bake the crust for 10 minutes at 350°F, then let it cool completely on a wire rack—this prevents sogginess later.
6. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Gradually add the granulated sugar, beating until well incorporated and no graininess remains.
8. Mix in the vanilla extract until just combined.
9. In a separate bowl, whisk together the instant vanilla pudding mix and cold whole milk for exactly 2 minutes until thickened—tip: do this quickly to avoid lumps.
10. Fold the pudding mixture into the cream cheese base gently with a spatula to maintain airiness.
11. Gently fold in the whipped topping until no white streaks remain, being careful not to overmix.
12. Spread the filling evenly over the cooled crust, smoothing the top with a spatula.
13. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to set properly—tip: cover it with plastic wrap to prevent any fridge odors.
14. Once set, release the springform pan sides, slice, and serve chilled.
Kind of magical how this cheesecake turns out—silky smooth with a hint of vanilla that melts in your mouth, and the graham cracker crust adds the perfect crunch. I love serving it topped with fresh berries or a drizzle of caramel for an extra touch of elegance; it’s always a crowd-pleaser!
Jello Vanilla Pudding Bundt Cake
Can you believe this Jello Vanilla Pudding Bundt Cake recipe came from my grandma’s handwritten cookbook? I’ve made it for every family gathering since I was a kid, and it never fails to disappear within minutes. It’s the perfect blend of moist cake and creamy pudding that feels like a warm hug in dessert form.
Ingredients
– 1 box of vanilla cake mix
– 1 package of instant vanilla pudding mix
– 4 large eggs
– 1 cup of vegetable oil
– 1 cup of water
– A generous splash of vanilla extract
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and generously grease a 10-inch bundt pan with non-stick spray, making sure to get into all those nooks and crannies to prevent sticking.
2. In a large mixing bowl, combine the vanilla cake mix and instant vanilla pudding mix until well blended.
3. Add the 4 large eggs, 1 cup of vegetable oil, 1 cup of water, and a generous splash of vanilla extract to the dry ingredients.
4. Using an electric mixer on medium speed, beat the mixture for exactly 2 minutes until smooth and creamy, scraping down the sides of the bowl halfway through to ensure everything is incorporated.
5. Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Let the cake cool in the pan on a wire rack for 15 minutes to allow it to set properly before removing.
8. Carefully invert the pan onto the rack to release the cake and let it cool completely for about 1 hour.
9. Once cooled, dust the top lightly with a couple of tablespoons of powdered sugar using a fine mesh sieve for an even coating.
Oh my goodness, this cake turns out incredibly moist and rich with that signature pudding texture that melts in your mouth. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert, or slice it up for a sweet afternoon treat with coffee—it’s always a crowd-pleaser!
Vanilla Pudding and Caramel Swirl
Gosh, there’s something so comforting about a classic vanilla pudding, especially when swirled with rich caramel—it reminds me of those lazy Sunday afternoons when my grandma would let me lick the spoon. I’ve tweaked her recipe over the years to make it even creamier, and adding that caramel swirl just takes it to another level of indulgence. Trust me, this dessert is a crowd-pleaser that’s easier to whip up than you might think!
Ingredients
– 2 cups of whole milk
– 1/2 cup of granulated sugar
– A quarter cup of cornstarch
– A pinch of salt
– 2 large egg yolks
– A couple of tablespoons of unsalted butter
– A good splash of vanilla extract
– Half a cup of store-bought or homemade caramel sauce
Instructions
1. In a medium saucepan, whisk together 2 cups of whole milk, 1/2 cup of granulated sugar, a quarter cup of cornstarch, and a pinch of salt over medium heat until the sugar dissolves completely, about 3-4 minutes.
2. In a separate bowl, lightly beat 2 large egg yolks, then gradually whisk in about half a cup of the warm milk mixture to temper the eggs and prevent curdling.
3. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the pudding thickens and coats the back of the spoon, about 5-7 minutes; don’t let it boil to avoid a grainy texture.
4. Remove the saucepan from the heat and stir in a couple of tablespoons of unsalted butter and a good splash of vanilla extract until fully incorporated and smooth.
5. Pour the pudding into a serving bowl or individual dishes and let it cool at room temperature for 10 minutes to set slightly.
6. Drizzle half a cup of caramel sauce over the top of the pudding and use a knife or skewer to gently swirl it into the pudding for a marbled effect.
7. Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours or until fully chilled and set.
Ultra-creamy and dreamy, this pudding has a silky smooth texture with pockets of gooey caramel that melt in your mouth. Serve it chilled with a sprinkle of sea salt or crumbled cookies for an extra crunch—it’s perfect for making ahead and impressing guests at your next gathering!
Choco-chip Vanilla Pudding Cookies
These choco-chip vanilla pudding cookies have become my go-to treat for satisfying those sudden sweet cravings. The secret ingredient—instant vanilla pudding mix—makes them incredibly soft and keeps them moist for days, which is perfect for someone like me who loves baking ahead for the week. Trust me, one bite of these, and you’ll understand why they’ve earned a permanent spot in my cookie jar!
Ingredients
– 1 cup of softened unsalted butter
– 3/4 cup of packed brown sugar
– 1/4 cup of granulated sugar
– 1 (3.4 oz) package of instant vanilla pudding mix
– 2 large eggs
– 1 teaspoon of vanilla extract
– 2 1/4 cups of all-purpose flour
– 1 teaspoon of baking soda
– A pinch of salt
– 1 cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed for about 2–3 minutes until light and fluffy.
3. Add the instant vanilla pudding mix and beat for another minute to incorporate it fully into the butter-sugar mixture.
4. Crack in the two large eggs one at a time, beating well after each addition to ensure the mixture is smooth and emulsified.
5. Stir in the vanilla extract with a spatula until just combined for an even flavor distribution.
6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt to avoid overmixing later.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, being careful not to overwork the dough.
8. Fold in the semi-sweet chocolate chips gently with a spatula until they are evenly distributed throughout the cookie dough.
9. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 inches in size) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake in the preheated oven at 350°F for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft for that perfect chewy texture.
11. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Heavenly and tender, these cookies boast a melt-in-your-mouth softness with bursts of chocolate in every bite. I love serving them warm with a glass of cold milk or crumbling them over vanilla ice cream for an indulgent dessert twist—they never fail to bring smiles to my family’s faces!
Vanilla Pudding and Almond Trifle
Never has a dessert brought me more comfort than this vanilla pudding and almond trifle—it’s my go-to for potlucks and cozy nights in, always earning rave reviews.
Ingredients
– A box of vanilla pudding mix (the 3.4-ounce kind)
– 2 cups of whole milk
– A splash of vanilla extract
– A cup of heavy cream
– A couple of tablespoons of powdered sugar
– A bag of almond cookies, crushed up
– A handful of toasted sliced almonds
Instructions
1. In a medium saucepan, whisk together the vanilla pudding mix and 2 cups of whole milk until no lumps remain.
2. Cook the mixture over medium heat, stirring constantly with a wooden spoon, for 5-7 minutes until it thickens and just starts to bubble—don’t walk away or it might scorch!
3. Remove the saucepan from the heat and stir in a splash of vanilla extract for that extra aromatic kick.
4. Pour the pudding into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours until completely set.
5. In a large mixing bowl, use an electric mixer on high speed to whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, about 3-4 minutes; this makes it light and airy.
6. Gently fold half of the whipped cream into the chilled pudding until well combined, keeping it fluffy.
7. In a trifle dish or serving glasses, layer a spoonful of the pudding mixture, followed by a sprinkle of crushed almond cookies, and repeat until all ingredients are used, ending with a dollop of the remaining whipped cream.
8. Top with a handful of toasted sliced almonds for a crunchy finish.
9. Chill the assembled trifle in the refrigerator for another 30 minutes before serving to let the flavors meld together beautifully.
My favorite part is digging into those layers—the creamy pudding, crunchy almonds, and cookie bits create a dreamy texture that’s both rich and refreshing. Serve it with a drizzle of caramel or fresh berries for a twist that’ll wow your guests every time.
Vanilla Pudding Mousse with Mixed Nuts
Just when I thought my sweet tooth couldn’t be satisfied, I stumbled upon this dreamy vanilla pudding mousse that’s become my go-to dessert for impressing guests (and treating myself!). You’ll need: about 2 cups of cold whole milk, one 3.4-ounce box of instant vanilla pudding mix, a cup of heavy cream, a quarter cup of powdered sugar, a teaspoon of pure vanilla extract, and a generous half cup of mixed nuts (I love using walnuts, almonds, and pecans), roughly chopped.
Ingredients
– About 2 cups of cold whole milk
– One 3.4-ounce box of instant vanilla pudding mix
– A cup of heavy cream
– A quarter cup of powdered sugar
– A teaspoon of pure vanilla extract
– A generous half cup of mixed nuts (like walnuts, almonds, and pecans), roughly chopped
Instructions
1. Pour the 2 cups of cold whole milk into a large mixing bowl.
2. Add the entire 3.4-ounce box of instant vanilla pudding mix to the milk.
3. Whisk the mixture vigorously for 2 minutes until it thickens smoothly—tip: use a cold bowl to help it set faster.
4. In a separate bowl, pour in 1 cup of heavy cream.
5. Add 1/4 cup of powdered sugar to the cream.
6. Whip the cream and sugar on medium-high speed with an electric mixer for about 3-4 minutes until stiff peaks form.
7. Gently fold the whipped cream into the pudding mixture using a spatula to keep it light and airy.
8. Stir in 1 teaspoon of pure vanilla extract until fully incorporated.
9. Roughly chop 1/2 cup of mixed nuts into small pieces.
10. Fold the chopped nuts into the mousse mixture evenly.
11. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill and set—tip: chilling it longer, up to 4 hours, makes it even creamier.
12. Serve the mousse chilled in individual bowls or glasses.
Yum, this mousse is irresistibly light with a rich vanilla flavor that pairs perfectly with the crunchy nuts—try topping it with extra nuts or a drizzle of honey for a fancy twist!
Coffee-flavored Vanilla Pudding Dessert
Baking this coffee-flavored vanilla pudding dessert always reminds me of lazy Sunday mornings when I’d sneak sips of my dad’s coffee as a kid—now I get to enjoy that flavor in a sweet, creamy treat! It’s the perfect make-ahead dessert for busy weeks or when you need a little pick-me-up.
Ingredients
– 2 cups of whole milk
– 1/2 cup of granulated sugar
– 1/4 cup of cornstarch
– A pinch of salt
– 2 large egg yolks
– 2 teaspoons of vanilla extract
– 1 tablespoon of instant coffee granules
– A splash of heavy cream (about 2 tablespoons)
Instructions
1. In a medium saucepan, whisk together 2 cups of whole milk, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt over medium heat until smooth.
2. Continue whisking constantly for about 5-7 minutes, until the mixture thickens and starts to bubble gently—this prevents lumps from forming.
3. In a small bowl, lightly beat 2 large egg yolks with a fork.
4. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg yolks while whisking vigorously to temper them and avoid scrambling.
5. Pour the tempered egg mixture back into the saucepan and whisk to combine thoroughly.
6. Cook for another 2-3 minutes over medium heat, stirring constantly, until the pudding is thick and coats the back of a spoon.
7. Remove the saucepan from the heat and stir in 2 teaspoons of vanilla extract, 1 tablespoon of instant coffee granules, and a splash of heavy cream until fully dissolved and smooth.
8. Pour the pudding into serving dishes or a large bowl.
9. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming as it cools.
10. Refrigerate for at least 4 hours, or until completely chilled and set.
Key to this dessert’s charm is its velvety texture that melts on your tongue, with the rich coffee flavor balancing the sweet vanilla in a way that feels both indulgent and comforting. Try topping it with a dollop of whipped cream and a sprinkle of cocoa powder for an extra decadent twist—it’s sure to become a staple in your dessert rotation!
Conclusion
Kickstart your creativity with these 27 delightful Jello vanilla pudding recipes! They’re perfect for adding a sweet twist to your family’s treats. We’d love to hear which ones become your favorites—drop a comment below and share this roundup on Pinterest to spread the joy!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
