cheesecake pudding

This Slow Cooker Carrot Cake Recipe is quick, easy, and so decadent! Spice cake is layered with cheesecake pudding, pecans, coconut, and carrots, drizzled with caramel, then finished off with a crunchy streusel topping.

Easy Slow Cooker Carrot Cake

milk

pecans

coconut

carrots (not pre-shredded)

jarred caramel ice cream topping (plus more for serving)

(15.25 oz) box spice cake mix

butter (melted (1/2 cup = 1 stick))

dark brown sugar

Vanilla Ice cream (for serving)

Grease crockpot with cooking spray. Set aside.

Make instant pudding according to package directions then pour into greased crockpot.

Spread with a spatula to evenly cover the bottom of the crockpot.

Sprinkle pudding evenly with 1/2 cup chopped pecans, shredded coconut, and grated carrots.

Top with caramel sauce.

Sprinkle in cake mix and use your hands to spread it out evenly and gently press it down.

In a medium sized bowl, melt butter.

To the melted butter, add in brown sugar, and 2 cups chopped pecans.

Stir to combine, then sprinkle evenly over cake mix.

Cover with a thin tea towel (this catches any condensation) making sure the towel does not touch the cake below, then place lid on top.

Cook on HIGH for 2-3 hours* or LOW for 4-6 hours*, or until cake is cooked to your liking.

Scoop and serve with vanilla ice cream and an extra drizzle of caramel.

You&#039;ll love this simple Cheesecake Pudding recipe with from scratch ingredients so you know what you&#039;re eating. Make this sweet dessert up and top with berries for a fast dessert idea.

Cheesecake Pudding

sugar

cornstarch

vanilla extract

lemon juice

cream cheese (softened)

butter cookies

butter

raspberries

Vanilla cookies

In a bowl whisk together the softened cream cheese with the lemon juice and the vanilla extract. Set aside.

In a sauce pan over medium heat bring the sugar, milk and cornstarch to a boil stirring constantly (around 4 minutes).

Remove from the heat and incorporate the cream cheese until there are no lumps left. Set aside.

Add the butter and the cookies to the bowl of a food processor and pulse until it resembles coarse sand.

Press the cookie mix in the bottom of the serving glasses. Top with the pudding and decorate with vanilla cookies and raspberries.

Refrigerate for 1 hours or until firm. Serve and enjoy.

Tips

You can also add 1/4 cup of strawberry jam o the pudding for a berry punch of flavor.

This Patriotic Poke Cake is the ideal dessert for Memorial Day or the Fourth of July. 

Your taste senses will be delighted by the brilliant and beautiful red, white, and blue cake with the cheesecake topping. 

Garnish it with red, white, and blue sprinkles to give it a festive look. 

Perfect to make ahead, too!

Patriotic Poke Cake

boxes (3.5 oz each) instant cheesecake pudding mix

tub (8 oz) Cool Whip whipped topping

Patriotic sprinkles

gel food coloring

Preheat the oven to 350 degrees F. Grease...

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Set aside.

Prepare cake mix according to package directions. Divide...

Prepare cake mix according to package directions. Divide the cake mix evenly into three separate bowls. Use gel food coloring in red and blue to tint two of the bowls of cake batter. Stir until each color is consistently distributed. Leave the other bowl of batter white. *See Note about the blue batter

Working quickly, spoon each color of cake batter...

Working quickly, spoon each color of cake batter into the greased baking dish. Try to keep the red and blue batter separated by only spooning the colored batter onto the white batter. Continue spooning the batter into the dish until all batter has been added. Bake for 25 minutes until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes...

Allow the cake to cool for 10 minutes then use the handle end of a wooden spoon to poke holes about 1 1/2 inches apart all across the cake, poking about 3/4 of the way through the cake. Cool completely.

In a medium bowl, whisk together the milk...

In a medium bowl, whisk together the milk and both boxes of pudding mix until the mixture is just slightly thickened. Pour pudding over the cool cake. Spread the remaining pudding over the top of the cake.

Refrigerate for 20 minutes until the pudding sets...

Refrigerate for 20 minutes until the pudding sets completely. Top with Cool Whip. Garnish with Patriotic red white and blue sprinkles or candies.

Banana Pudding Cheesecake is an easy to make no bake dessert recipe from Serena Bakes Simply From Scratch.

Banana Pudding Cheesecake

Graham Crackers, Crushed (about 12 whole crackers)

Sugar

Butter, Melted

Flour

Sea Salt

Milk

Egg Yolks, Whisked

Vanilla Extract

Cream Cheese, Room Temperature

Bananas,

Whipped Cream

Sliced Bananas

No Bake Banana Pudding Cheesecake from scratch.

Top 4 cheesecake pudding recipes from across the web

The most viewed cheesecake pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Slow Cooker Carrot Cake

Cheesecake Pudding

Patriotic Poke Cake

Banana Pudding Cheesecake

Top 4 cheesecake pudding recipes from across the web

The most viewed cheesecake pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Slow Cooker Carrot Cake

Cheesecake Pudding

Patriotic Poke Cake

Banana Pudding Cheesecake

The most viewed cheesecake pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine