These No-Bake Chocolate Pudding Squares pair a crunchy, cocoa-kissed cookie base with a thick vanilla pudding layer and a glossy chocolate finish. Anyone who adores texture contrasts, crunchy base, silky middle, melty chocolate top will love this dessert. You can serve it along your afternoon tea, or during potlucks, and birthday buffets.
What are Pudding Squares?
Pudding squares are essentially a layered, chilled dessert built on a cookie or biscuit crust, topped with a cooked pudding or custard, then finished with chocolate or whipped cream. They sit in the same family as icebox cakes and layered pudding bars.
They are classic American and European mid-20th-century favorites that evolved into countless variations. Swapping the cookie base or pudding flavor instantly creates a new dessert personality, it changes from nutty to coffee-lover to citrusy.
Pro Tips for The Best Pudding Squares
- Press the cookie base firmly and evenly into the pan because a compact base keeps neat slices. Use the bottom of a measuring cup for an even tamp.
- Whisk the pudding constantly while it heats to prevent lumps and a starchy taste. Start on low and finish on medium heat.
- Let the pudding cool slightly before spreading on the base so it doesn’t melt the cookie layer.
- If you want cleaner slices, chill the slab overnight and cut with a hot, dry knife (wipe between cuts).
- Use full-fat milk and butter for the creamiest texture because low-fat milks can give a looser set.
- Toast nuts before sprinkling to amplify flavor and crunch. Also, add nuts only right before serving to keep them crisp.
Frequently Asked Questions
What size pan should I use?
Use a square pan about 20 × 20 cm (8 × 8 in) to yield nicely thick layers.
Can I use instant pudding mix instead of making a cooked pudding?
Yes. If using a commercial instant pudding mix, follow package directions but reduce any additional sugar and starch. Instant mixes often set faster but can be softer, so consider chilling longer.
Can I make them ahead for a party?
Make them up to 24–48 hours ahead and add nuts just before serving to keep them crunchy.
Why is my pudding runny?
If your pudding is runny, it likely didn’t cook long enough to activate the thickening power of the flour or cornstarch. Return it to medium heat and whisk until it reaches a thick custard consistency that coats the back of a spoon.
How to Store Pudding Squares
Store in an airtight container in the refrigerator for up to 3–4 days. If stacking slices, place parchment between layers to prevent sticking.
Ingredients
How to Make Pudding Squares
Put cookies in a large bowl and crush them by hand.
Put cookies in a large bowl and crush them by hand.
Add butter, cocoa powder and milk to the cookie crumbs and mix. Transfer the cookie mixture to the prepared pan and press evenly and firmly into the base.
Add butter, cocoa powder and milk to the cookie crumbs and mix. Transfer the cookie mixture to the prepared pan and press evenly and firmly into the base.
In a saucepan, whisk together flour, cornstarch, sugar, and milk. Place over medium heat and whisk constantly until the mixture thickens to a pudding consistency.
In a saucepan, whisk together flour, cornstarch, sugar, and milk. Place over medium heat and whisk constantly until the mixture thickens to a pudding consistency.
Once thick, remove from heat and stir in butter, vanilla extract, and cream powder. Pour the pudding over the chilled cookie base and smooth the surface with an offset spatula
Once thick, remove from heat and stir in butter, vanilla extract, and cream powder. Pour the pudding over the chilled cookie base and smooth the surface with an offset spatula
Put chocolate chips in a small bowl, add warm milk, and stir until the chips melt.
Put chocolate chips in a small bowl, add warm milk, and stir until the chips melt.
Pour the chocolate mixture evenly over the pudding layer and spread.
Pour the chocolate mixture evenly over the pudding layer and spread.
Refrigerate the pan for at least 1 hour to set. Sprinkle with chopped nuts, cut into squares and serve.
Refrigerate the pan for at least 1 hour to set. Sprinkle with chopped nuts, cut into squares and serve.
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