Creamy Vanilla Pudding with Buttery Crumble Topping
🥣 Ingredients
For the Cream Layer:
1 package (8 oz / 225g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 package (3.4 oz / 96g) instant vanilla pudding mix
1 ½ cups cold milk
1 cup whipped topping (or freshly whipped cream)
For the Crumble Topping:
1 cup crushed vanilla cookies or graham crackers
4 tablespoons melted butter
2 tablespoons brown sugar
👩🍳 Instructions
Make the pudding base:
In a bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Set aside.
Prepare the cream mixture:
In another bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
Combine:
Fold the prepared pudding into the cream cheese mixture. Gently fold in the whipped topping until smooth and fluffy.
Prepare the crumble:
Mix crushed cookies, melted butter, and brown sugar until crumbly.
Assemble:
Spoon the cream mixture into a serving dish or individual cups.
Sprinkle the crumble generously over the top.
Chill:
Refrigerate for at least 1–2 hours before serving for best texture.
✨ Optional Add-Ins
Layer with sliced bananas or strawberries
Add a drizzle of caramel sauce
Mix in white chocolate chips
Add a pinch of cinnamon to the crumble
🧊 Storage
Keep covered in the refrigerator for up to 3 days.
💡 Tips for Best Results
Make sure the cream cheese is fully softened to avoid lumps.
Chill well before serving to help it set nicely.
For extra crunch, toast the crumble in the oven at 350°F (175°C) for 8–10 minutes before using.
Creamy Vanilla Pudding with Buttery Crumble Topping
