Red White & Blue-Berry Pudding Dessert

During my childhood, midsummer meant the perfect time for one of my favorite desserts, Red, White and Blue Pie. The recipe highlighted blueberries and raspberries over a creamy layer of cream cheese and whipped cream folded together atop a graham cracker crust. Easily assembled and then left to set up overnight, the dessert was fantastic after a long swim team practice or after a hot, humid shift working at the orchard.

A few weeks ago, I was at the store and saw packages of Pepperidge Farm Chessmen Butter Cookies, which reminded me of another favorite dessert from my childhood, Miss Vicki’s Banana Pudding. I purchased a few packages of the cookies with the intention of making some banana pudding. However, when I got home, as is too often the case, my children had decided that week that they did, in fact, like bananas again, and so there were no bananas for my dessert.

So with all the ingredients to make banana pudding other than the bananas, but having plenty of seasonal berries from the Orchard, I married the two recipes and Red, White and Blue Berry Pudding was born. What makes this recipe great is that it can be assembled quickly with basic pantry ingredients that make the seasonal fruit shine! This pudding is a great dessert to feed a crowd, can be assembled in a disposable deep dish aluminum pan to leave behind if you’re a guest, and whether you’re hosting or a guest, I bet people will ask you for the recipe!

Red White & Blue Berry Pudding Dessert

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• Author: Brandon Hertzler

Ingredients

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• 3 packs of Pepperidge Farm Chessman Butter Cookies 

• 1 package of vanilla instant pudding 
• 2 c. cold milk
• 1 14 oz. can of sweetened condensed milk 
• 1 8 oz. cream cheese – softened 
• 1 12 oz. container of frozen whipped topping – thawed 
• Zest of 1 lemon or ½ tsp. Lemon extract (optional)
• 1 qt. Strawberries 
• 1 pt. Blueberries 
• 1 pt. Raspberries
• 1 13x9x2 deep aluminum pan or your favorite dessert dish

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Instructions

 For the Pudding 

1. In a bowl, add 2 cups of milk to the instant pudding. Beat until smooth and thickened. I’ve found using my immersion blender does a great job fully incorporating the instant pudding quickly and uniformly. 
2. In a different bowl, combine the sweetened condensed milk and softened cream cheese until smooth and velvety.
3. Add the vanilla pudding (and lemon zest or lemon extract if using) to the cream cheese mixture until uniform. 
4. Fold in the thawed whipped topping into the pudding mixture. 

 

To assemble the Dessert

1. Line the bottom of the pan or dish with a layer of Chessman Cookies
2. Top cookies with sliced strawberries, blueberries and raspberries. 
3. Add a layer of pudding atop the berries. 
4. Follow with another layer of cookies and the rest of your fruit, top with the rest of the pudding mixture. 
5. Top the final layer of pudding with the reminder of the Chessman Cookies. Cover and refrigerate for a minimum of 4 hours or ideally overnight to get the best flavor and texture.