Pudding Cereal Squares Recipes

Steps:

• Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups).
• Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl.
• Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes.
• Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day.
• Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
• Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles.

Steps:

• Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
• Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

Steps:

• In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.

Steps:

• Butter baking pan 9x9x2.
• In large saucepan, heat pudding mix (dry) and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
• Remove from heat and blend in peanut butter.
• Stir in cereal until evenly coated.
• Spread mixture evenly in pan with the buttered back of a spoon.
• Cool until firm, about 30 minutes.
• Cut into squares.

Steps:

• Butter a 9 inch square baking pan.
• In a large saucepan, combine the syrup and the dry pudding mix and heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Remove from the heat and blend in the peanut butter (I prefer chunky) just until mixed.
• Quickly stir in the cereal until evenly coated.
• Spread the mixture evenly in the pan with a buttered spoon. Cool until firm, about 10 minutes.
• Cut into squares. You can place them in miniature cupcakes liners for a pretty serving look.
• Note: Do not use instant pudding mix.

Steps:

• Mix wafers and margarine. Press firmly onto bottom of 13x9 dish.
• Mix Neufchatel Cheese and powdered sugar/splenda with wooden spoon until well plended. Genlyl stir in 1 1/2 C of the whipped topping. Spoon mixture evenly onto crust; spread carefully. Cut bananas in half crosswise;cut each peice lengthwise in half. Arrange banana peices over Neufchatel Cheese mixture.
• Pour Milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minute Spoon over bananas. Spread with remaining whipped topping. You can also sprinkle with 1/2 square Bakers, semi-sweet Baking Chocolate, that has been grated.
• Refrigerate at least 3 hours before serving.

Steps:

• Melt ingredients except puffed wheat in bowl in microwave, until it boils, stir while heating.
• Pour over puffed wheat mix well.
• Pat into greased pan with dampened hands.

Steps:

• In a large Pam sprayed mixing bowl, combine the cereals.
• In a large pot, heat the corn syrup and brown sugar over med. heat.
• Stir continually until all of the sugar has dissolved.
• Turn the heat to low, add peanut butter, stir until smooth and peanut butter has melted, being careful not to scorch.
• When mixture is well blended, pour over cereal.
• Spoon into Pam sprayed 11 x 16 pan.
• When cool, cut 6 down and 10 across for dainty size.
• If you would like thicker squares for a children's treat, use a 9x13 pan.

Steps:

• Butter a 9 inch square baking pan.
• In a large saucepan, heat the pudding mix (dry), and corn syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Remove from the heat and blend in the peanut butter. Quickly stir in the cereal until evenly coated.
• Spread mixture evenly in pan with a buttered spoon. Cool until firm, about 10 minutes.
• Cut into 1-1/2 inch squares. Makes 36 squares.