Strudel Pudding Dessert Recipes

STREUSEL SQUASH DESSERT

Steps:

• In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. , In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside., Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth. , In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. , Garnish with whipped cream and additional cinnamon if desired. ,

STRUDEL PUDDING DESSERT

Steps:

• Toast pastries according to package directions; cool for 5 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in 2 cups whipped topping., Place pastries in an ungreased 8-in. square dish. Spread with pudding. Cover; refrigerate for at least 20 minutes. Cut into squares. Top with remaining whipped topping.

LAYERED PUDDING DESSERT

Steps:

• Spread half of the crushed wafers in the bottom of a greased 8-in. square pan.
• Prepare pudding mix according to package directions; spoon hot pudding over crumbs.
• Slice one banana; place over pudding. Top with remaining crumbs.
• Chill for 1 hour.
• Meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs.
• Slice the remaining banana and place over gelatin. Spread whipped topping over all.
• Chill for 2 hours.

STRUDEL PUDDING DESSERT

Steps:

• Toast pastries according to package directions and let cool for 5 minutes.
• In a large bowl, whisk milk and pudding mix for 2 minutes and let stand for 2 minutes until almost set.
• Fold in 2 cups whipped topping.
• Put pastries in ungreased 8" square dish.
• Spread pudding over the top and cover and refrigerate for at least 20 minutes.
• Cut into square and top with remaining topping.