My mother has always known how to make a memorable meal, and her desserts are even more unforgettable (if that’s even possible). This cream pudding was a favorite of mine growing up, and it continues to be one of my go-to desserts when I need something easy, refreshing, and delicious!
There are so many ways to enjoy this cream pudding: dollop it over slices of angel food cake or lightly grilled pound cake, create a trifle by alternating layers of cake and pudding, or simply serve it on its own—it’s just as delightful.
Fresh raspberries truly steal the show in this dessert. And let’s talk about vanilla bean paste—it’s a staple I always keep on hand. It adds so much more depth and richness compared to vanilla extract. Just look at those little specks of vanilla bean in the pudding—pure heaven.
Grilling the pound cake adds a delightful caramelized crust that really enhances the flavor.
Ingredients
- 1 5.1oz package instant vanilla pudding
- 2 C cold milk
- 1 container extra creamy Cool Whip
- 2 C fresh raspberries, extra for garnish
- 1 tsp vanilla bean paste can substitute with 1 tsp vanilla extract
- 1 loaf prepared pound cake, sliced Angel food cake is a delicious alternative!
Instructions
- Prepare the pudding mix according to the package directions by whisking it into the cold milk. Once well combined, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until chilled and thickened, at least 30 minutes.
- Gently fold the raspberries, whipped cream, and vanilla into the pudding. Be careful not to overmix. To keep the mixture light and airy, fold by lifting from the bottom of the bowl while turning the bowl a quarter turn with each fold.
- Place each slice of pound cake on a grill or griddle. There’s no need to add butter; the butter and sugar in the cake will naturally caramelize after just 2-3 minutes. I like to toast only one side, leaving the other side soft for a perfect contrast in texture.
- To serve, generously dollop the pudding and raspberry mixture over a slice of pound cake and garnish with additional fresh berries.