Yum Yum Ice Cream Pudding
Indulge in the ultimate frozen dessert sensation with Yum Yum Ice Cream Pudding, a no-bake treat that combines velvety vanilla ice cream, creamy pudding, and a buttery graham cracker crust. Perfect for warm-weather entertaining or satisfying a sweet craving, this layered delight is made in just 20 minutes of prep and features an irresistibly fluffy pudding topping folded with whipped cream. Enhance it further with optional garnishes like drizzled chocolate syrup, crunchy chopped nuts, or colorful sprinkles for a truly customizable crowd-pleaser. With its easy assembly, freezer-set simplicity, and delightful mix of textures, this recipe is a must-save for dessert lovers everywhere!
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Recipe Information
Ingredients
- 4 cups vanilla ice cream
- 3.4 ounces instant vanilla pudding mix
- 2 cups whole milk
- 2 cups whipped topping (thawed)
- 1.5 cups graham crackers or digestive biscuits (crushed)
- 4 tablespoons unsalted butter (melted)
- 0.25 cups chocolate syrup (optional, for serving)
- 0.25 cups chopped nuts (optional, for topping)
- 2 tablespoons sprinkles (optional, for garnish)
Instructions
1. Start by preparing the crust: In a medium mixing bowl, combine the crushed graham crackers or digestive biscuits with the melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the crumb mixture firmly into the bottom of a 9x9-inch baking dish to create an even crust layer. Place the dish in the freezer to set while preparing the other components.
3. In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk until the mixture thickens, about 2 minutes. Allow the pudding to rest for an additional 2-3 minutes to fully set.
4. Gently fold the whipped topping into the prepared pudding, being careful not to deflate the mixture. This will create a light and fluffy pudding layer.
5. Remove the baking dish with the crust from the freezer. Spread the softened vanilla ice cream evenly over the crust to create the first layer.
6. Next, spread the pudding and whipped topping mixture evenly over the ice cream layer using a spatula for smoothness.
7. Optionally, drizzle chocolate syrup over the top and sprinkle with chopped nuts or sprinkles for a decorative touch.
8. Cover the dish with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight until fully set.
9. Before serving, allow the Yum Yum Ice Cream Pudding to sit at room temperature for 5-10 minutes to slightly soften for easy slicing.
10. Slice into squares and serve immediately. Optionally, add additional chocolate syrup or toppings to individual servings.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 31.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
