20 Creamy Jello Vanilla Pudding Delightful Recipes

Ready to transform simple ingredients into magical desserts? These 20 creamy Jello vanilla pudding recipes turn basic pantry staples into dreamy delights that will wow your family and friends. From no-bake cheesecakes to fluffy parfaits, we’ve gathered the most irresistible treats that deliver comfort in every spoonful. Get ready to discover your new favorite dessert—each recipe promises creamy perfection that’s surprisingly easy to achieve!

Classic Vanilla Pudding with Jello

Gently stirring the spoon through the creamy vanilla mixture, I’m reminded how some of the simplest desserts hold the most comfort, this classic pudding transformed with a shimmering jello layer that feels both nostalgic and new.

Ingredients

For the vanilla pudding

– 2 cups whole milk
– 1/2 cup granulated sugar
– 3 tablespoons cornstarch
– 1/4 teaspoon salt
– 2 large egg yolks
– 2 teaspoons pure vanilla extract
– 2 tablespoons unsalted butter

For the jello layer

– 1 (3 oz) package vanilla instant pudding mix
– 1 1/2 cups cold whole milk
– 1/2 cup boiling water
– 1 (3 oz) package strawberry jello

Instructions

1. Pour 2 cups whole milk into a medium saucepan and heat over medium heat until steaming but not boiling, about 180°F.
2. Whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt in a separate bowl until fully combined.
3. Slowly pour the hot milk into the sugar mixture while continuously whisking to prevent lumps from forming.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon, about 5-7 minutes.
5. Beat 2 large egg yolks in a small bowl, then slowly whisk in about 1/2 cup of the hot pudding mixture to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly, until the pudding reaches 160°F on an instant-read thermometer.
7. Remove from heat and stir in 2 teaspoons pure vanilla extract and 2 tablespoons unsalted butter until completely melted and incorporated.
8. Divide the hot vanilla pudding evenly among 4 serving glasses or bowls.
9. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming as it cools.
10. Refrigerate the puddings for at least 2 hours until completely chilled and set.
11. Dissolve 1 (3 oz) package strawberry jello in 1/2 cup boiling water, stirring for 2 full minutes until no granules remain.
12. Whisk together 1 (3 oz) package vanilla instant pudding mix with 1 1/2 cups cold whole milk in a separate bowl for 2 minutes until thickened.
13. Slowly pour the dissolved jello into the instant pudding mixture while whisking continuously to create a smooth, pink layer.
14. Carefully spoon the jello-pudding mixture over the chilled vanilla pudding layers, dividing it evenly among the 4 glasses.
15. Return the glasses to the refrigerator and chill for another 2 hours until the jello layer is completely set.

Dipping my spoon through the silky jello into the rich vanilla beneath creates such a lovely contrast—the firm, fruity top giving way to the creamy custard below. Serve these chilled in clear glasses to show off the beautiful layers, or top with fresh berries for a burst of color that complements the strawberry notes perfectly.

Layered Jello Vanilla Pudding Parfait

Remembering how my grandmother’s hands would carefully layer colors and textures in her favorite dessert glasses, I find myself drawn back to this simple, comforting treat that feels like a sweet embrace after a long day. Really, there’s something quietly magical about watching jewel-toned jello and creamy pudding settle into soft stripes, each spoonful a little journey through sweetness and calm. Reflecting on it now, I realize this parfait isn’t just a dessert—it’s a small, edible moment of peace, one gentle layer at a time.

Ingredients

For the jello layers:

• 2 (3 oz) boxes strawberry jello mix
• 2 cups boiling water
• 2 cups cold water

For the pudding layer:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup whipped topping, thawed

Instructions

1. Place 4 clear parfait glasses on a flat baking sheet for stability.
2. Empty both boxes of strawberry jello mix into a medium heatproof bowl.
3. Pour 2 cups of boiling water over the jello powder.
4. Whisk continuously for 2 full minutes until the powder completely dissolves.
5. Stir in 2 cups of cold water until the liquid is smooth and uniform.
6. Divide half of the jello mixture evenly among the 4 glasses, about ¼ cup per glass.
7. Chill the glasses in the refrigerator for 45 minutes, or until the jello is firm to a light touch.
8. In a separate medium bowl, combine the instant vanilla pudding mix with 2 cups of cold whole milk.
9. Whisk vigorously for 2 minutes until the pudding thickens and no lumps remain.
10. Gently fold in 1 cup of thawed whipped topping until the mixture is smooth and creamy.
11. Spoon half of the pudding mixture over the set jello layer in each glass, dividing it evenly.
12. Return the glasses to the refrigerator for 15 minutes to let the pudding layer set slightly.
13. Pour the remaining jello mixture over the pudding layer, filling each glass nearly to the top.
14. Chill the parfaits for at least 3 hours, or until the top jello layer is completely firm.
15. Top each parfait with a dollop of remaining whipped topping before serving.

Knowing how the silky pudding melts against the quivering jello makes each bite feel like a small, sweet secret. Keep these chilled until the very last moment—the contrast between cool, smooth vanilla and bright, fruity layers is what makes it so quietly delightful. Maybe serve them with shortbread cookies for dipping, or simply enjoy them slowly by a sunny window, watching the light catch each translucent stripe.

Vanilla Pudding and Jello Trifle

Nostalgia washes over me as I prepare this dessert, the simple layers of vanilla and fruit evoking childhood memories of family gatherings and quiet Sunday afternoons. There’s something deeply comforting about the way these humble ingredients come together, creating a dessert that feels both celebratory and deeply personal.

Ingredients

For the Jello layer

– 1 package (3 oz) strawberry Jello
– 1 cup boiling water
– 1 cup cold water

For the pudding layer

– 1 package (3.4 oz) instant vanilla pudding mix
– 2 cups cold whole milk

For assembly

– 1 cup fresh strawberries, sliced
– 1 cup whipped cream
– ½ cup crushed vanilla wafers

Instructions

1. Pour the strawberry Jello powder into a medium heatproof bowl.
2. Add 1 cup of boiling water to the Jello powder and whisk continuously for 2 minutes until completely dissolved.
3. Stir in 1 cup of cold water and mix thoroughly.
4. Refrigerate the Jello mixture for 4 hours or until fully set and firm to the touch.
5. In a separate bowl, combine the instant vanilla pudding mix with 2 cups of cold whole milk.
6. Whisk the pudding mixture vigorously for 2 minutes until thick and smooth.
7. Refrigerate the pudding for 15 minutes to allow it to fully thicken.
8. Cut the set Jello into 1-inch cubes using a sharp knife.
9. Begin assembling the trifle by spreading half of the pudding evenly across the bottom of a clear glass trifle dish.
10. Arrange half of the Jello cubes in a single layer over the pudding.
11. Scatter half of the sliced strawberries evenly over the Jello layer.
12. Spread half of the whipped cream over the strawberry layer.
13. Sprinkle half of the crushed vanilla wafers over the whipped cream.
14. Repeat all layers in the same order with the remaining ingredients.
15. Cover the completed trifle with plastic wrap and refrigerate for at least 1 hour before serving.

Gently spooning through the layers reveals the beautiful contrast between the firm Jello cubes and the creamy pudding beneath. The vanilla wafers soften just enough to provide subtle texture without losing their distinctive flavor, while the fresh strawberries add bright bursts of fruity sweetness throughout. For a special presentation, serve individual portions in vintage glassware garnished with whole strawberries and a sprig of mint.

No-Bake Jello Vanilla Pudding Pie

Often, the simplest desserts bring the most comfort, like this no-bake pie that comes together with gentle hands and patient waiting. On quiet afternoons, I find myself drawn to recipes that don’t require an oven, where the magic happens in the chill of the refrigerator. This jello vanilla pudding pie feels like a soft hug in dessert form, with layers that meld together effortlessly.

Ingredients

For the crust:
– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tbsp unsalted butter, melted

For the filling:
– 1 (3.4 oz) box instant vanilla pudding mix
– 2 cups cold whole milk
– 1 (3 oz) box strawberry jello
– 1 cup boiling water
– ½ cup cold water

For topping:
– 1 cup whipped cream

Instructions

1. Combine 1 ½ cups graham cracker crumbs and ⅓ cup granulated sugar in a medium bowl.
2. Pour 6 tbsp melted unsalted butter over the crumb mixture and stir until all crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.
4. Chill the crust in the refrigerator for 30 minutes to set.
5. Whisk 1 box instant vanilla pudding mix with 2 cups cold whole milk in a separate bowl for 2 minutes until thickened.
6. Spread the pudding evenly over the chilled crust using a spatula.
7. Dissolve 1 box strawberry jello in 1 cup boiling water, stirring continuously for 2 minutes until completely clear.
8. Add ½ cup cold water to the jello mixture and stir to combine.
9. Carefully pour the jello over the pudding layer, avoiding disturbing the pudding.
10. Refrigerate the pie for at least 4 hours, or until the jello layer is completely set and firm to the touch.
11. Spread 1 cup whipped cream over the chilled pie just before serving.

Finally, the finished pie offers a delightful contrast between the creamy pudding and the jiggly jello layer, all anchored by that buttery crust. For a special touch, garnish with fresh strawberry slices or a sprinkle of graham cracker crumbs right before serving—it’s perfect for potlucks or quiet evenings alike.

Vanilla Pudding Jello Cheesecake

Musing over the quiet afternoon light, I find myself drawn to recipes that feel like gentle comforts, the kind that fill the kitchen with warmth without demanding too much hurry. This vanilla pudding Jello cheesecake is one of those treasures—a soft, layered dessert that comes together with simple steps and rewards patience with creamy, dreamy slices.

Ingredients

For the crust:
– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tbsp unsalted butter, melted
For the cheesecake layer:
– 16 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 8 oz Cool Whip, thawed
For the vanilla pudding Jello layer:
– 1 box (3.4 oz) instant vanilla pudding mix
– 1 ½ cups cold whole milk
– 1 packet (0.3 oz) unflavored gelatin
– ¼ cup cold water

Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, combine the graham cracker crumbs, ⅓ cup sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or measuring cup to create an even layer.
4. Bake the crust for 8 minutes at 350°F, then remove it from the oven and let it cool completely on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Gradually add 1 cup sugar and 1 tsp vanilla extract to the cream cheese, beating for another 2 minutes until fully incorporated and no lumps remain.
7. Gently fold in the thawed Cool Whip with a spatula until the mixture is uniform and fluffy.
8. Spread the cheesecake layer evenly over the cooled crust and smooth the top with an offset spatula.
9. Sprinkle the unflavored gelatin over ¼ cup cold water in a small bowl and let it bloom for 5 minutes until it looks spongy.
10. Microwave the bloomed gelatin for 15 seconds until it becomes liquid, then set it aside to cool slightly.
11. In another bowl, whisk the instant vanilla pudding mix with 1 ½ cups cold milk for 2 minutes until it begins to thicken.
12. Stir the dissolved gelatin into the pudding mixture until fully combined.
13. Pour the vanilla pudding layer over the cheesecake layer and gently tilt the pan to spread it evenly.
14. Refrigerate the cheesecake for at least 4 hours, or until the pudding layer is fully set and firm to the touch.
15. Run a thin knife around the edge of the springform pan before releasing the sides to serve.

When you slice into this dessert, the layers hold their shape beautifully—a buttery crust gives way to a cloud-like cheesecake, topped with a silky vanilla pudding that jiggles just so. For a whimsical twist, garnish each plate with fresh berries or a drizzle of caramel, letting the flavors mingle like old friends catching up over something sweet.

Jello Vanilla Pudding Mousse

Maybe it’s the way the afternoon light falls across the kitchen counter, or perhaps it’s just that quiet craving for something both familiar and dreamy, but today feels right for making something that hovers between memory and cloud.

Ingredients

For the pudding base:
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 cup cold whole milk
– 1 (0.25 oz) envelope unflavored gelatin
– 2 tablespoons cold water

For the mousse:
– 1 cup heavy cream
– 2 tablespoons granulated sugar

Instructions

1. Pour 2 tablespoons of cold water into a small microwave-safe bowl.
2. Sprinkle 1 envelope of unflavored gelatin evenly over the water and let it bloom for 5 minutes until it looks like wet sand.
3. Microwave the bloomed gelatin on high for 15 seconds, then stir until completely dissolved and clear.
4. In a separate medium bowl, whisk together 1 package of instant vanilla pudding mix and 1 cup of cold whole milk for 2 minutes until thickened.
5. Slowly pour the dissolved gelatin into the pudding mixture while continuously whisking to prevent lumps.
6. In a chilled metal bowl, combine 1 cup of heavy cream and 2 tablespoons of granulated sugar.
7. Use an electric mixer on medium-high speed to whip the cream until stiff peaks form, about 3-4 minutes.
8. Gently fold the whipped cream into the pudding mixture in three additions using a rubber spatula, being careful not to deflate the air bubbles.
9. Divide the mousse evenly among 4 serving glasses or bowls.
10. Cover the mousse with plastic wrap and refrigerate for at least 2 hours until fully set.

Velvety and cloud-like, this mousse holds its shape beautifully while melting on the tongue with pure vanilla warmth. Try layering it with fresh berry compote or crushed ginger snaps for contrasting textures, or serve it in vintage coupe glasses for a touch of nostalgic elegance.

Vanilla Pudding Jello Fruit Salad

Sometimes the simplest desserts whisper the loudest memories, the ones that appear at family gatherings and church potlucks, where the gentle wobble of jello meets the creamy comfort of vanilla pudding in a quiet celebration of sweetness. This fruit salad carries that nostalgic weight, a humble dish that somehow always finds its way back to the table, asking for nothing more than a spoon and a moment of your time. It’s the kind of recipe that feels like a soft exhale after a long day, uncomplicated and deeply soothing.

Ingredients

– For the jello layer: 1 (3 oz) package strawberry jello, 1 cup boiling water, 1 cup cold water
– For the pudding and fruit: 1 (3.4 oz) package instant vanilla pudding mix, 1 ½ cups cold whole milk, 1 (20 oz) can pineapple chunks in juice (drained), 1 (11 oz) can mandarin orange segments (drained), 1 cup mini marshmallows
– For garnish: ½ cup sweetened shredded coconut

Instructions

1. Pour the strawberry jello powder into a medium heatproof bowl.
2. Carefully measure 1 cup of boiling water and pour it over the jello powder.
3. Whisk continuously for 2 minutes, or until the jello powder is completely dissolved.
4. Stir in 1 cup of cold water and whisk to combine.
5. Pour the jello mixture into a 9×13-inch glass baking dish.
6. Refrigerate the jello for 4 hours, or until it is fully set and firm to the touch.
7. In a separate large mixing bowl, combine the instant vanilla pudding mix and 1 ½ cups cold whole milk.
8. Whisk vigorously for 2 minutes, scraping the sides of the bowl, until the pudding thickens.
9. Tip: For the creamiest texture, ensure the milk is very cold before mixing.
10. Gently fold the drained pineapple chunks and mandarin orange segments into the pudding.
11. Add the mini marshmallows and fold just until evenly distributed.
12. Spoon the pudding and fruit mixture evenly over the set jello layer in the baking dish.
13. Sprinkle the sweetened shredded coconut evenly over the top.
14. Cover the dish tightly with plastic wrap.
15. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
16. Tip: Chilling the assembled salad overnight will yield the best texture and flavor integration.
17. Use a sharp knife to cut the salad into squares for serving.
18. Tip: For clean cuts, dip the knife in warm water and wipe it dry between each slice.
A silky vanilla blanket drapes over jewel-like fruit, while the jello base offers a tender, quivering foundation that gives way with each spoonful. This salad tastes like sunshine and simplicity, its sweetness balanced by the bright acidity of pineapple and citrus. Try serving it in clear glass bowls to showcase the beautiful layers, or top with a sprinkle of toasted coconut for a subtle crunch that contrasts the creamy, soft textures.

Jello Vanilla Pudding Popsicles

Vaguely remembering those hot summer afternoons of childhood, when the ice cream truck’s distant melody would send us scrambling for coins, I find myself craving that same simple joy—these creamy vanilla pudding popsicles capture that nostalgic sweetness with just a few humble ingredients, melting slowly on the tongue like forgotten memories.

Ingredients

For the pudding base:

• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups whole milk
• 1 cup heavy whipping cream

For assembly:

• 10 popsicle molds
• Popsicle sticks

Instructions

1. Pour 2 cups of cold whole milk into a large mixing bowl.
2. Add 1 package of instant vanilla pudding mix to the milk.
3. Whisk vigorously for 2 minutes until the mixture thickens and becomes smooth.
4. Pour 1 cup of heavy whipping cream into the pudding mixture.
5. Fold gently with a spatula until fully incorporated, being careful not to deflate the cream.
6. Let the mixture rest for 5 minutes to allow the pudding to set slightly.
7. Place 10 popsicle molds on a stable baking sheet to prevent tipping.
8. Ladle the pudding mixture into each mold, leaving ¼ inch of space at the top for expansion.
9. Insert popsicle sticks into the center of each mold, pushing them about ¾ of the way down.
10. Cover the molds with their included lids to secure the sticks in place.
11. Freeze for at least 6 hours, or overnight for best results.
12. Run warm water over the outside of each mold for 10-15 seconds to release the popsicles.
13. Gently pull each popsicle straight out of its mold.

Just like that, you have creamy vanilla dreams frozen in time—the texture is wonderfully smooth without ice crystals, the flavor pure comfort with that distinct pudding richness. Joyfully, these taste even better when dipped in melted chocolate or crushed graham crackers, transforming simple nostalgia into something new.

Vanilla Pudding Jello Icebox Cake

Folding the soft vanilla pudding into the waiting jello mixture feels like stirring clouds together, a gentle rhythm that slows the afternoon to a sweet, deliberate pace. This no-bake dessert comes together with quiet patience, layer by cool layer, until it settles into something comforting and familiar. Sometimes the simplest creations hold the most space for reflection.

Ingredients

For the jello layer:

• 1 (3 oz) package vanilla instant pudding mix
• 2 cups cold whole milk
• 1 (3 oz) package strawberry jello
• 1 cup boiling water
• 1/2 cup cold water

For assembly:

• 24 graham cracker squares
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar

Instructions

1. Pour the vanilla pudding mix into a medium mixing bowl.
2. Add 2 cups cold whole milk to the pudding mix.
3. Whisk the pudding and milk mixture vigorously for 2 minutes until thickened.
4. Let the pudding stand for 5 minutes to set properly.
5. Dissolve the strawberry jello powder in 1 cup of boiling water in a separate bowl.
6. Stir the jello mixture until all crystals are completely dissolved.
7. Add 1/2 cup cold water to the dissolved jello and stir to combine.
8. Refrigerate the jello mixture for 20 minutes until slightly thickened but not fully set.
9. Gently fold the partially set jello into the prepared pudding until just combined.
10. Line the bottom of a 9×13 inch baking dish with 12 graham cracker squares.
11. Spread half of the pudding-jello mixture evenly over the graham cracker layer.
12. Arrange another layer of 12 graham cracker squares over the pudding mixture.
13. Spread the remaining pudding-jello mixture over the second graham cracker layer.
14. Cover the baking dish tightly with plastic wrap.
15. Refrigerate the cake for at least 4 hours or overnight until fully set.
16. Pour 1 cup heavy whipping cream into a chilled mixing bowl.
17. Add 2 tablespoons granulated sugar to the whipping cream.
18. Beat the cream and sugar on medium-high speed for 3-4 minutes until stiff peaks form.
19. Spread the whipped cream evenly over the chilled cake just before serving.

Vanilla clouds drift through tart strawberry whispers in every cool, creamy bite, the graham crackers having softened into tender layers that melt against the tongue. Serve thick slices chilled straight from the refrigerator, or for a playful twist, layer individual portions in clear glasses to show off the beautiful stripes. This dessert tastes like childhood summers remembered through a soft-focus lens, simple and sweet and exactly right.

Jello Vanilla Pudding Cookies

Kind of like finding an old photograph in a drawer, these cookies emerged from a quiet afternoon of experimenting with pantry staples, their cheerful appearance belying the simple comfort they bring. They carry that nostalgic vanilla pudding flavor in a soft, cake-like cookie that feels both familiar and gently surprising. Making them feels like revisiting a cherished memory with each measured ingredient and patient stir.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For finishing:

• 1/3 cup granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar.
3. Beat the butter and sugars together on medium speed for exactly 2 minutes until pale and fluffy.
4. Add the entire package of instant vanilla pudding mix and beat for 30 seconds until fully incorporated.
5. Crack in 2 large eggs one at a time, beating for 20 seconds after each addition until the mixture is smooth.
6. Pour in 1 teaspoon vanilla extract and mix just until combined.
7. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
8. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain. Tip: Don’t overmix once the flour is incorporated to keep the cookies tender.
9. Place 1/3 cup granulated sugar in a small bowl for rolling.
10. Scoop heaping tablespoons of dough and roll into 1-inch balls between your palms.
11. Roll each dough ball in the granulated sugar until lightly coated. Tip: The sugar coating creates a delicate crackled top as the cookies bake.
12. Place the dough balls 2 inches apart on prepared baking sheets.
13. Bake at 350°F for 10-12 minutes until the edges are lightly golden but centers still look soft. Tip: The cookies will continue to set as they cool, so remove them when they appear slightly underdone.
14. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Perhaps what I love most is how the vanilla pudding creates such a soft, almost cake-like interior while the sugar coating gives a delicate crunch. They emerge from the oven with that beautiful crackled surface that promises comfort in every bite. Picture them still slightly warm with a glass of cold milk, or crumbled over vanilla ice cream for a simple dessert that feels like a gentle hug.

Vanilla Pudding Jello Tart

Holding this vanilla pudding jello tart in my hands feels like cradling a sweet memory, the kind that unfolds slowly in the quiet of an afternoon, its creamy layers whispering of comfort and gentle sweetness that settles deep in the soul.

Ingredients

– For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp unsalted butter (melted)
– For the filling: 1 package (3.4 oz) instant vanilla pudding mix, 2 cups cold whole milk, 1 package (3 oz) strawberry jello, 1 cup boiling water, 1/2 cup cold water

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan using the back of a measuring cup to create an even layer.
4. Bake the crust for 8 minutes at 350°F until lightly golden and fragrant.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Whisk 1 package instant vanilla pudding mix with 2 cups cold whole milk in a bowl for 2 minutes until thickened.
7. Spread the pudding evenly over the cooled crust with a spatula.
8. Refrigerate the tart for 20 minutes to set the pudding layer.
9. Dissolve 1 package strawberry jello in 1 cup boiling water, stirring for 2 minutes until fully dissolved.
10. Stir in 1/2 cup cold water into the jello mixture.
11. Cool the jello to room temperature for 15 minutes until lukewarm but not setting.
12. Gently pour the cooled jello over the chilled pudding layer.
13. Refrigerate the tart for 4 hours until completely firm. When you gently shake the pan, the jello should not ripple.
14. Slice with a thin knife dipped in hot water for clean edges. What emerges is a dessert where the crisp graham cracker crust gives way to silken vanilla pudding, all crowned with a shimmering ruby jello that dissolves like a sweet sigh—perfect served chilled with fresh berries scattered beside each slice, their tartness a lovely contrast to the creamy layers.

Jello Vanilla Pudding Cupcakes

Sometimes, the simplest recipes are the ones that linger in memory longest, like these Jello vanilla pudding cupcakes that taste like a gentle embrace from childhood, soft and sweet and utterly comforting. They’re the kind of treat you can make on a quiet afternoon, when the world outside feels a little too loud and you just need something tender to hold onto. Each bite feels like a small, sweet pause in the day, a moment of calm wrapped in vanilla and joy.

Ingredients

For the cupcake batter:

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water

For the pudding filling:

• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold whole milk

For assembly:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water.
3. Beat the mixture on medium speed for 2 minutes, scraping down the sides of the bowl halfway through to ensure everything is fully incorporated.
4. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
5. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter clinging to it.
6. Transfer the cupcakes to a wire rack and let them cool completely to room temperature, which should take about 1 hour.
7. While the cupcakes cool, whisk the instant vanilla pudding mix and cold whole milk in a medium bowl for 2 minutes until the pudding thickens.
8. Refrigerate the pudding for 5 minutes to set it slightly, making it easier to handle without becoming runny.
9. Use a small paring knife to cut a 1-inch-wide cone from the top of each cooled cupcake, angling the knife inward to create a pocket.
10. Spoon 1 tablespoon of the chilled pudding into each cupcake cavity, filling it just to the top without overflowing.
11. Replace the cupcake tops gently, pressing down lightly to secure them over the pudding filling.
12. In a chilled bowl, whip the heavy whipping cream and powdered sugar on high speed for 3–4 minutes until stiff peaks form.
13. Pipe or spread the whipped cream over the top of each cupcake, covering the seams completely for a neat finish.
14. Chill the assembled cupcakes in the refrigerator for 30 minutes before serving to allow the flavors to meld and the whipped cream to firm up.

Knowing how the soft cake gives way to that cool, creamy pudding center makes each bite a little surprise, a hidden pocket of comfort waiting to be discovered. Keep them chilled until you’re ready to share, maybe with a sprinkle of rainbow jimmies or a fresh berry on top for a pop of color and joy.

Vanilla Pudding Jello Smoothie

Unfolding this quiet afternoon, I find myself drawn to the simple comfort of blending childhood nostalgia with grown-up ease, a vanilla pudding jello smoothie that feels like a gentle embrace in a glass.

Ingredients

– For the base: 1 package (3.4 oz) instant vanilla pudding mix, 1 package (0.3 oz) sugar-free strawberry jello, 1 cup whole milk
– For blending: 1 cup vanilla ice cream, 1 cup ice cubes, ½ cup fresh strawberries (hulled and sliced)

Instructions

1. Pour 1 cup whole milk into a medium mixing bowl.
2. Add 1 package instant vanilla pudding mix to the milk.
3. Whisk the pudding mix and milk together vigorously for 2 minutes until smooth and slightly thickened.
4. Sprinkle 1 package sugar-free strawberry jello over the pudding mixture.
5. Gently fold the jello powder into the pudding until just combined, being careful not to overmix.
6. Transfer the pudding-jello mixture to a blender pitcher.
7. Add 1 cup vanilla ice cream to the blender.
8. Place 1 cup ice cubes into the blender.
9. Arrange ½ cup fresh strawberries (hulled and sliced) evenly over the ice.
10. Secure the blender lid tightly.
11. Blend on medium speed for 30 seconds until ingredients begin to combine.
12. Increase to high speed and blend for 45-60 seconds until completely smooth and frothy.
13. Stop blending and check consistency—the smoothie should pour easily but hold its shape briefly.
14. Pour immediately into serving glasses.

A creamy dream that swirls velvet pudding with the faint shimmer of strawberry, this smoothie carries the cool comfort of melted ice cream through every sip. I love serving it in chilled mason jars with a fresh strawberry perched on the rim, watching the late afternoon light catch the pale pink surface.

Jello Vanilla Pudding Bread Pudding

Wandering through my grandmother’s recipe box this afternoon, I found her faded card for this comforting dessert, the ink smudged where she must have spilled vanilla extract while measuring. Sometimes the simplest combinations create the most profound comfort, this jello pudding twist transforming humble bread into something magical.

Ingredients

For the bread base:
– 6 cups cubed day-old French bread (1-inch cubes)
– 2 tablespoons melted unsalted butter

For the custard:
– 1 package (3.4 oz) instant vanilla pudding mix
– 2 cups whole milk
– 3 large eggs
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon

For baking:
– Cooking spray

Instructions

1. Preheat your oven to 350°F and lightly spray an 8×8 inch baking dish with cooking spray. 2. Arrange the 6 cups of cubed French bread evenly in the prepared baking dish. 3. Drizzle the 2 tablespoons of melted unsalted butter over the bread cubes, tossing gently with your hands to coat evenly. 4. In a medium bowl, whisk together the vanilla pudding mix and 2 cups of whole milk until smooth and slightly thickened, about 2 minutes. 5. Add the 3 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon to the pudding mixture. 6. Whisk vigorously for 1 full minute until all ingredients are completely incorporated and the mixture is smooth. 7. Pour the custard mixture evenly over the bread cubes in the baking dish. 8. Press down gently on the bread with a spatula to ensure all cubes are submerged in the custard. 9. Let the mixture sit undisturbed for 15 minutes to allow the bread to fully absorb the custard. 10. Bake in the preheated 350°F oven for 45-50 minutes, until the top is golden brown and the center springs back when lightly touched. 11. Remove from oven and let cool for at least 20 minutes before serving. Creamy with pockets of soft bread and a delicate vanilla fragrance, this pudding carries the warmth of childhood memories in every spoonful. Consider serving it slightly warm with fresh berries or a drizzle of caramel sauce for an extra special treat.

Vanilla Pudding Jello Crepes

Dipping my spoon into the creamy, cool vanilla pudding, I remember how this simple dessert became my quiet afternoon ritual—a gentle escape from the day’s noise, folded into delicate crepes that melt like whispers on the tongue.

Ingredients

For the Vanilla Pudding Jello Filling

• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold whole milk
• 1 package (0.3 oz) sugar-free strawberry Jello mix
• 1 cup boiling water
• 1/2 cup cold water

For the Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• Butter for greasing the pan

Instructions

1. Whisk the instant vanilla pudding mix with 2 cups cold whole milk in a medium bowl for exactly 2 minutes until thickened.
2. Cover the pudding bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3. Refrigerate the pudding for at least 30 minutes until firm and chilled.
4. Dissolve the strawberry Jello mix in 1 cup boiling water in a separate bowl, stirring for 1 full minute until no granules remain.
5. Stir 1/2 cup cold water into the Jello mixture until fully combined.
6. Refrigerate the Jello for 45 minutes until it reaches a syrupy, slightly thickened consistency—it should coat the back of a spoon but still pour easily.
7. Gently fold the chilled Jello into the vanilla pudding until just combined with streaks visible.
8. Return the pudding-Jello mixture to the refrigerator while preparing the crepes.
9. Whisk 1 cup all-purpose flour, 2 eggs, 1 1/4 cups whole milk, 2 tablespoons melted butter, and 1/4 teaspoon salt in a large bowl until smooth with no lumps.
10. Let the crepe batter rest at room temperature for 15 minutes to allow the gluten to relax, which results in more tender crepes.
11. Heat a nonstick 8-inch skillet over medium heat and lightly grease it with butter.
12. Pour 1/4 cup of batter into the center of the hot skillet, immediately tilting and swirling the pan to create a thin, even layer.
13. Cook the crepe for 60-90 seconds until the edges lift easily and the surface appears dry with light golden spots.
14. Flip the crepe using a thin spatula and cook for another 30 seconds until lightly golden on the second side.
15. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking crepes with parchment paper between each to prevent sticking.
16. Spoon 3 tablespoons of the chilled pudding-Jello filling onto the center of each crepe.
17. Fold the crepe in half, then fold again into quarters to form a triangle shape.
18. Chill the filled crepes for 20 minutes before serving to allow the filling to set further.

Cool and silky, these crepes offer a delicate contrast between the tender, buttery wrapper and the creamy filling that carries a subtle fruitiness from the Jello—perfect for serving chilled with fresh berries or a drizzle of honey for a touch of golden sweetness.

Jello Vanilla Pudding Pancakes

Wandering through my grandmother’s recipe box this morning, I found her faded card for these jello vanilla pudding pancakes, the ink smudged where her fingers must have touched it while cooking. There’s something comforting about recreating recipes that hold memories in their measurements, about how simple ingredients can carry so much warmth when combined with care. Let’s make these tender, vanilla-kissed pancakes together, slowly and with intention.

Ingredients

For the dry ingredients:

– 1 ½ cups all-purpose flour
– 3 tbsp granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt

For the wet ingredients:

– 1 cup whole milk
– ½ cup vanilla pudding (prepared and chilled)
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

For cooking:

– 2 tbsp vegetable oil
– 2 tbsp unsalted butter

Instructions

1. Whisk together 1 ½ cups all-purpose flour, 3 tbsp granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a large bowl until thoroughly combined.
2. In a separate medium bowl, whisk 1 cup whole milk, ½ cup vanilla pudding, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth and fully incorporated.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix—a few small lumps are perfectly fine for tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tbsp vegetable oil and 1 tbsp unsalted butter, swirling to coat the surface evenly.
5. Using a ¼-cup measuring cup, pour batter onto the hot skillet, leaving about 2 inches between each pancake to allow for spreading.
6. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set and slightly dry.
7. Carefully flip each pancake with a spatula and cook for another 1-2 minutes until golden brown on both sides and cooked through.
8. Transfer cooked pancakes to a wire rack set over a baking sheet to prevent steaming and keep them crisp.
9. Repeat steps 4-8 with remaining batter, adding remaining 1 tbsp vegetable oil and 1 tbsp unsalted butter to the skillet as needed.

Light and cloud-soft, these pancakes carry the subtle sweetness of vanilla pudding throughout their tender crumb, creating a delicate texture that practically melts on the tongue. The golden exteriors give way to fluffy interiors that soak up maple syrup beautifully, while the vanilla notes linger like a gentle morning memory. Try serving them stacked high with fresh berries and a dusting of powdered sugar for a breakfast that feels both nostalgic and wonderfully new.

Vanilla Pudding Jello Donuts

Zigzagging through my recipe journal today, I found this quiet comfort from last autumn—vanilla pudding Jello donuts, those tender rounds that hold both memory and sweetness in their soft centers. Sometimes the simplest treats weave themselves into our days without announcement, just gentle presence.

Ingredients

For the donut batter:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 3/4 cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

For the filling:
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 1/2 cups cold whole milk
– 1 (3 oz) package strawberry Jello

For frying:
– 4 cups vegetable oil

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. In a separate bowl, whisk 3/4 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix, as this keeps the donuts tender.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
5. Drop tablespoon-sized scoops of batter into the hot oil, frying 4-5 donuts at a time to avoid crowding.
6. Fry for 2-3 minutes per side until golden brown, flipping once with a slotted spoon.
7. Transfer fried donuts to a paper towel-lined plate to drain excess oil.
8. In a medium bowl, whisk 1 package instant vanilla pudding mix with 1 1/2 cups cold whole milk for 2 minutes until thickened.
9. Spoon the pudding into a piping bag fitted with a small round tip.
10. Poke a hole in the side of each cooled donut with a skewer, then pipe in pudding until it just begins to peek out.
11. Prepare 1 package strawberry Jello according to package directions, but use only 1 cup boiling water instead of 2 for a thicker coating.
12. Dip the top of each filled donut into the warm Jello mixture, letting excess drip off.
13. Place donuts on a wire rack and refrigerate for 30 minutes until Jello sets.

Yielding to their quiet charm, these donuts carry a cloud-like softness around their vanilla-kissed centers, the Jello shell cracking delicately with each bite. Serve them chilled on a porcelain plate with scattered edible flowers, or simply cradle one in your palm on a slow afternoon—they hold both sweetness and stillness equally well.

Jello Vanilla Pudding Tiramisu

Kind of like finding an old photograph in a forgotten drawer, this dessert brings together unexpected elements that somehow feel like they were always meant to be. The jello wiggles playfully against the creamy pudding, while ladyfingers soften just enough to hold everything together. It’s the sort of sweet discovery that makes you pause and appreciate how simple ingredients can create such comfort.

Ingredients

For the jello layer:
– 1 (3 oz) package strawberry Jello
– 1 cup boiling water
– 1 cup cold water

For the pudding layer:
– 1 (3.4 oz) package instant vanilla pudding mix
– 2 cups cold whole milk

For assembly:
– 24 ladyfinger cookies
– 1 tablespoon unsweetened cocoa powder

Instructions

1. Pour the strawberry Jello powder into a medium heatproof bowl.
2. Carefully measure 1 cup of boiling water and pour it over the Jello powder.
3. Whisk continuously for 2 minutes or until the powder is completely dissolved.
4. Add 1 cup of cold water to the bowl and whisk until fully combined.
5. Pour the Jello mixture into an 8×8-inch baking dish and refrigerate for 4 hours or until completely set.
6. In a separate medium bowl, combine the instant vanilla pudding mix with 2 cups of cold whole milk.
7. Whisk vigorously for 2 minutes until the pudding thickens and becomes smooth.
8. Refrigerate the pudding for 15 minutes to allow it to set further.
9. Arrange a single layer of 12 ladyfinger cookies over the set Jello in the baking dish.
10. Spread half of the chilled vanilla pudding evenly over the ladyfinger layer using a spatula.
11. Create a second layer with the remaining 12 ladyfinger cookies.
12. Spread the remaining vanilla pudding over the second ladyfinger layer.
13. Place a fine-mesh sieve over the baking dish and add 1 tablespoon of cocoa powder to it.
14. Gently tap the sieve to dust the cocoa powder evenly across the entire surface.
15. Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving.

What emerges is a dessert where the jello provides a cheerful bounce against the silkiness of the pudding, while the ladyfingers soften into delicate cake-like layers. The cocoa dusting adds just enough bitterness to balance the sweetness, making each spoonful feel both familiar and new. Try serving it in clear glasses to show off the beautiful layers, or garnish with fresh berries for a pop of color and freshness.

Vanilla Pudding Jello Eclairs

There’s something quietly magical about transforming simple pantry staples into a dessert that feels both nostalgic and new. Today, I’m thinking about vanilla pudding Jello eclairs—a soft, creamy treat that bridges the gap between a classic eclair and a cool, jiggly delight.

Ingredients

• For the choux pastry shells:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
• For the vanilla pudding filling:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 2 tsp vanilla extract
• For the Jello glaze:
  • 1 (3 oz) package vanilla Jello
  • 1 cup boiling water
  • 1/2 cup cold water

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine 1 cup water and 1/2 cup unsalted butter in a medium saucepan over medium heat, stirring until the butter melts completely.
3. Reduce heat to low, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon for 2 minutes until the mixture forms a smooth ball that pulls away from the pan sides.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes to avoid cooking the eggs.
5. Beat in 4 large eggs, one at a time, waiting until each is fully incorporated before adding the next, until the dough is glossy and holds a “V” shape when the spoon is lifted.
6. Pipe or spoon the dough into 4-inch logs on the prepared baking sheet, spacing them 2 inches apart.
7. Bake at 425°F for 15 minutes, then reduce oven temperature to 375°F and bake for 20 more minutes until golden brown and firm; avoid opening the oven early to prevent collapse.
8. Turn off the oven, prick each eclair shell with a knife tip to release steam, and let them cool inside with the door slightly ajar for 30 minutes to dry out.
9. For the filling, whisk 1/2 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt in a saucepan, then gradually whisk in 2 cups whole milk until smooth.
10. Cook over medium heat, stirring constantly with a spatula, for 8–10 minutes until the mixture thickens and bubbles slowly.
11. Remove from heat, stir in 2 tsp vanilla extract, and transfer to a bowl; press plastic wrap directly onto the surface and chill for 2 hours until cold and set.
12. Slice cooled eclair shells horizontally and fill the bottoms generously with the chilled vanilla pudding, using a piping bag for neatness if preferred.
13. Replace the tops and set the filled eclairs on a wire rack over a baking sheet.
14. For the glaze, dissolve 1 (3 oz) package vanilla Jello in 1 cup boiling water, stirring for 2 minutes until clear, then stir in 1/2 cup cold water.
15. Slowly pour the Jello mixture over each eclair top, allowing it to drip down the sides, and refrigerate for 1 hour until the glaze is firm and jiggly.

Softly yielding shells give way to that cool, custardy pudding, while the Jello glaze adds a glossy, delicate sweetness. Serve these chilled with a dusting of powdered sugar or alongside fresh berries for a contrast that feels both whimsical and comforting.

Jello Vanilla Pudding Chia Pudding

A quiet afternoon finds me in the kitchen, drawn to the gentle alchemy of transforming simple ingredients into something comforting and nourishing, a small ritual of care in the midst of a busy week. This layered dessert, with its playful nod to childhood nostalgia, comes together with a soft, yielding texture that feels like a quiet embrace.

Ingredients

For the Jello Pudding Layer:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk

For the Chia Pudding Layer:

• 1/4 cup chia seeds
• 1 cup whole milk
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract

Instructions

1. Pour 1 cup of whole milk into a medium mixing bowl.
2. Add 1/4 cup of chia seeds to the milk.
3. Stir in 1 tablespoon of pure maple syrup.
4. Add 1/2 teaspoon of pure vanilla extract.
5. Whisk the mixture vigorously for 60 seconds to prevent the chia seeds from clumping together.
6. Cover the bowl tightly with plastic wrap.
7. Refrigerate the chia mixture for at least 4 hours, or until it thickens to a spoonable, gel-like consistency.
8. Pour 2 cups of cold whole milk into a separate, large mixing bowl.
9. Empty the entire contents of the 3.4 oz box of instant vanilla pudding mix into the milk.
10. Whisk immediately and continuously for 2 full minutes, scraping the sides and bottom of the bowl to ensure no dry pockets remain.
11. Let the vanilla pudding stand undisturbed for 5 minutes to thicken slightly.
12. Spoon half of the prepared chia pudding into the bottom of a serving glass or jar.
13. Gently layer half of the vanilla pudding over the chia layer.
14. Repeat the layers with the remaining chia pudding and vanilla pudding.

But the final creation is a delightful study in contrasts, with the silky, cloud-like vanilla pudding giving way to the delicate, tapioca-like pop of the chia seeds. I love serving it in clear glasses to show off its simple beauty, sometimes topped with a few fresh raspberries for a tart counterpoint to its gentle sweetness.

Summary

Remarkable! These 20 creamy Jello vanilla pudding recipes prove how versatile and delicious this classic dessert can be. Whether you’re craving something simple or spectacular, there’s a treat here for every occasion. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to pin your top picks to share the sweet inspiration!