Sand Pudding Desserts
User Reviews
5
Sand Pudding Desserts
Description
This recipe starts by baking a white cake mixed with lemon juice and blue sprinkles, cooled and cut into small squares. Instant cheesecake pudding is prepared with cold milk and tinted blue with food coloring, then mixed with blue sprinkles for extra texture. Individual servings are assembled by layering cake squares and pudding in small clear buckets or cups.
The top is sprinkled with crushed vanilla wafers, creating a crumbly sand-like texture. Decorative elements like Teddy Grahams positioned with strips of rainbow candy suggest beach accessories, adding a whimsical touch suitable for children or themed events. The pudding's creamy texture contrasts with the soft cake pieces and crunchy wafer crumbs.
Assembling just before serving prevents the crumb topping from becoming soggy. The dessert can be made ahead by preparing the cake and pudding separately, stored cold for up to three days without the crumb topping, which should be added right before serving for best texture.
Variations include using different cake flavors, pudding types, or substituting decorative candies. Clear plastic cups can replace sand pails if desired, though less whimsical. The lemon flavor adds a subtle brightness that pairs well with the creamy cheesecake pudding flavor.
Ingredients
- 1 (15.25oz) box white cake mix
- water according to box instructions
- neutral cooking oil according to box instructions, generic cooking oil
- egg according to box instructions
- 1 lemon
- 2 (3.4 oz) boxes instant cheesecake pudding
- 4 cups milk cold
- Blue Food coloring
- 1 ½ tbsp Sprinkles blue
- 1 ½ cups vanilla wafers 30-35 Vanilla Wafers or 60 Mini Vanilla Wafers, crushed
- Teddy Grahams
- Candy Extreme Airheads, rainbow stripe
Instructions
- Preheat the oven to 350 degrees. Then prepare a 9x13 baking dish by spraying it with nonstick spray.
- Combine the cake mix, water, oil, and eggs in a large bowl according the box cakes instructions. Then add the juice of one lemon to the bowl and blue sprinkles.
- Pour the cake mix into the prepared 9x13 baking dish. Then bake for 45 minutes. Once the cake is done baking insert a toothpick into the cake To make sure it’s done.
- Cut the cake into small bite sized squares. Let the cake cool.
- Combine the cheesecake pudding mix and the milk. Whisk the ingredients together. Add in the blue food coloring until it’s at a color you like. Then mix in the sprinkles.
- Line 10 buckets up and add a slice of cake to each bucket. Then evenly distribute the pudding on top of the cake.
- Sprinkle the crushed vanilla wafers over the blue pudding.
- Garnish the sand pudding dessert with a Teddy Graham laying on top of a strip of the rainbow candy as a towel, other Teddy Grahams hanging out, and/or a drink umbrella on top.
- Serve immediately or chill until serving if not serving immediately.
Notes
- Prepare the cake and pudding ahead of time; assemble just before serving to keep the crumb topping crisp.
- Store the pudding and cake coated dessert without the sand topping in the fridge for up to three days, covering with plastic wrap.
- Use clear plastic cups in place of sand pails if preferred, although they are less decorative.
- White cake with lemon adds a subtle citrus note; lemon can be omitted if not desired.
- Blue sprinkles add texture and color but are optional.
- Vanilla wafers can be swapped for Golden Oreos or graham crackers for different textures.
- Candy decorations like Teddy Grahams can be replaced with gummy bears or colorful mints for customization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10desserts
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 692mg | 29% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 236mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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