Put down that pudding cup. There is so much more to pudding then what you find in the refrigerator section of the grocery store. Not that we don’t love pudding snacks on the occasion, but you’ll find it hard to go back to the store-bought version once you’ve tried these 14 mind-blowing ways to make pudding from The Daily Meal.plain vanilla or basic chocolate. Instead, try one of these recipes, all anything but boring. Freeze pudding for an icy cold pudding pop, enjoy spoonfuls of salty caramel on top of fresh banana pudding, trade heavy cream for healthful avocado, add crunchy bacon for a hint of savory, or apply chile oil to chocolate for a spicy kick.
The recipes included in this roundup use both traditional stove-top techniques that require cooling before eating and instant-gratification recipes that require no heat. These tasty deviations from the usual just can’t be packaged, so try your hand at making one of these puddings yourself today.
Almond Avocado Pudding
This lovely pale green pudding is what I’d call real comfort food, and it's good for you. In this recipe, avocado is a substitute for cream. — Elyse Cromer
For the Almond Avocado Pudding recipe, click here.
Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla crème pâtissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding. — Suvir Saran
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.