Pudding Bars

chocolate pudding meringue shortcake bars

The other day I started craving the custard and pudding pizza from Pizza Inn. Actually, I’m still sort of craving it, because what I eventually made wasn’t the same. It was GREAT, but different.

So for those of you who are not craving custard and pudding pizza from Pizza Inn, this should satisfy cookie and chocolate cravings.

I did use some custard when I made this, but since the pudding is custard based, and there wasn’t much actual custard to begin with, you can’t taste it, and I think it’s totally unnessessary.

Pudding Bars

Double batch of short bread crust dough
1/2 batch of dark chocolate pudding (make a whole batch and eat some!)
1 batch of meringue pie topping

Preheat oven to 425.

Give a 9×13 baking dish a quick spritz with baking spray and spread the shortbread dough out. Place the dish in the freezer for 15 minutes.

Cook the crust for 13-15 minutes or until golden. Let cool.

Spread the cooled pudding out on top of the crust, and freeze for 15 more minutes.

Then spread the meringue topping out on the pudding.

Bake at 325 for 15 minutes, or until meringue is golden on top.

Be careful if you’re using glass. Pyrex should transfer from the freezer to the oven without cracking, but some cheaper brands or other glassware might crack with the temperature change.

chocolate pudding meringue shortcake bars

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1 Comment »

  1. […] Pudding Bars […]

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