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slice of raspberry pudding dessert with fresh raspberries on a white plate.
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White Chocolate Raspberry Pudding
Prep Time
4 hrs 30 mins
Chill Time
2 hrs
Total Time
6 hrs 30 mins
 
This White Chocolate Raspberry Pudding recipe is layers of shortbread cookies, white chocolate pudding, fresh raspberries, and whipped cream. This no bake raspberry dessert is my raspberry twist on banana pudding. 
Course: Dessert
Cuisine: American
Keyword: White Chocolate Raspberry Pudding
Servings: 12 servings
Author: Michelle
Ingredients
  • 1 1/2 cups cold water
  • 1 14oz can sweetened condensed milk
  • 1 3.4 oz instant vanilla pudding mix
  • 3 cups heavy whipping cream, cold
  • 2 tsp vanilla extract
  • 16 oz fresh raspberries
  • 48 Chess Butter Cookies*
  • 8 oz white chocolate bar, chopped**
Instructions
Pudding:

  1. With a standing mixer or a hand held mixer, beat the cold water and sweetened condensed milk in a medium sized bowl until well combined.

  2. Add in instant vanilla pudding mix, and beat until combined, about 2 minutes.
  3. Cover the pudding mixture and refrigerate for 4 hours (you have to chill the pudding, otherwise it will not set up properly).
Whipped Cream:
  1. After the pudding is set, make the whipped cream. Using a standing mixer or hand mixer, beat the heavy whipping cream and vanilla extract until it reaches the consistency of whipped cream, about 4-5 minutes on med-high speed.
White Chocolate:
  1. Melt white chocolate until smooth and creamy. Fold the white chocolate into the whipped cream mixture. Some of the white chocolate will turn into soft white chocolate chunks, which gives the pudding added texture.
Assembly:
  1. Fold 2/3 of the white chocolate whipped cream into the chilled pudding mixture until fully incorporated. Reserve the remaining 1/3 whipped cream for the top of the dessert.
  2. In your serving dish, place a layer butter cookies in the bottom. Then, top with half of the pudding mixture. Place half of the raspberries on top of the pudding. Repeat the layers once more.
  3. Lastly, top with reserved whipped cream, and sprinkle with crushed butter cookies and chopped white chocolate, if desired.
  4. Refrigerate until ready to serve.***
Recipe Notes

*I use 2 bags of Pepperidge Farm Chessman Butter Cookies. You can use other butter cookies or shortbread cookies, if you prefer.
**Use a quality white chocolate bar, like Ghirardelli. Don’t use white chocolate chips, because they have other ingredients in them that cause them not to melt properly.
***You can serve this right away, but chilling it in the fridge for at least a couple of hours (or even overnight) will allow the cookies to soften a bit.