Origin Krispy Kreme Banana Pudding

Banana pudding is a beloved Southern classic, traditionally made with layers of vanilla wafers, bananas, and creamy custard or pudding. This fun twist likely originated in the American South as well, inspired by the popularity of Krispy Kreme doughnuts, which have been around since 1937. By swapping in the soft, sweet doughnuts, the dessert becomes even richer and more decadent—an indulgent treat for gatherings and celebrations.

What I Love About This Recipe

Banana pudding is a beloved Southern classic, and this version takes it up a notch by layering in soft, glazed Krispy Kreme doughnuts instead of traditional vanilla wafers. The result is an extra-indulgent dessert with rich banana flavor, creamy pudding, and the unmistakable sweetness of doughnuts in every bite.

Also Read : Carrot Coffee Cake

Krispy Kreme Banana Pudding

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Krispy Kreme Banana Pudding is a decadent Southern-style dessert that swaps traditional vanilla wafers with sliced Krispy Kreme glazed doughnuts. Layered with creamy banana pudding, fresh banana slices, and fluffy whipped topping, this indulgent treat is rich, nostalgic, and irresistibly sweet. Perfect for potlucks, holidays, or when you want to wow with minimal effort.

Ingredients

• 1 (5.1 oz) box instant vanilla pudding mix

• 3 cups cold whole milk

• 1 (14 oz) can sweetened condensed milk

• 1 teaspoon vanilla extract

• 2 cups heavy whipping cream

• 8–10 Krispy Kreme Original Glazed Doughnuts

• 4–5 ripe bananas, sliced

• Optional garnish: crushed doughnuts or vanilla wafer crumbs

Directions

• In a large bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened, about 2 minutes.
• Whisk in the sweetened condensed milk and vanilla extract until fully combined.
• In a separate bowl, beat the heavy whipping cream to stiff peaks.
• Gently fold the whipped cream into the pudding mixture until no streaks remain.
• Slice the Krispy Kreme doughnuts horizontally into halves or thirds.
• In a 9×13-inch dish or large trifle bowl, layer half of the doughnut slices to cover the bottom.
• Arrange half of the banana slices over the doughnuts.
• Spoon half of the pudding mixture over the bananas and spread evenly.
• Repeat layers with remaining doughnuts, bananas, and pudding.
• Cover and refrigerate at least 4 hours or overnight to set.
• Before serving, garnish with crushed doughnuts or vanilla wafer crumbs, if desired.

Notes

• For extra flavor, try using Krispy Kreme Chocolate Iced Glazed Doughnuts.
• Bananas may brown over time; to minimize this, dip slices in a little lemon juice before layering.
• This dessert is best enjoyed within 2 days.

The post Krispy Kreme Banana Pudding recipe appeared first on RecipeWikki.

Origin Cheesecake Stuffed Red Velvet

Red velvet desserts trace back to early 20th-century America, known for their signature color and subtle cocoa taste. Pairing them with a tangy cheesecake filling elevates this cookie into a bakery-style treat that’s perfect for holidays, parties, or anytime indulgence.

What I Love About This Recipe

The surprise cheesecake center takes these cookies to another level. You get the soft, chocolatey richness of red velvet with a creamy, slightly tangy filling — like a mini cake and cheesecake in one bite!

Also Read : Sorghum Dosa (Jowar) Recipe

Cheesecake Stuffed Red Velvet

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

220

kcal

Ingredients

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• ½ tsp vanilla extract

• 1 ½ cups all-purpose flour

• ¼ cup unsweetened cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tbsp milk

• 1 tsp vanilla extract

• 1 tbsp red food coloring

Directions

• In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
• Scoop into 1–inch dollops and place on a baking sheet. Freeze for 30 minutes.
• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In another bowl, beat butter and both sugars until light and fluffy. Add egg, milk, vanilla, and red food coloring. Mix well.
• Gradually add dry ingredients and mix until a soft dough forms.
• Scoop 2 tbsp dough, flatten it, and place a frozen cheesecake dollop in the center. Cover with more dough and seal edges.
• Place cookies 2 inches apart on baking sheet and bake for 12–14 minutes.
• Cool on a wire rack. Dust with powdered sugar or press a few white chocolate chips on top if desired.

Notes

• Freezing the cheesecake filling is essential to keep it from oozing during baking.
• Use gel food coloring for a deeper red hue with less liquid.
• Store cookies in the fridge if not eaten within a day or two.

The post Cheesecake Stuffed Red Velvet appeared first on RecipeWikki.

Origin Red Velvet Pots de Crème

Pots de crème, meaning “pots of cream” in French, is a classic custard-based dessert dating back to the 17th century. The red velvet twist adds a modern touch, incorporating cocoa and a hint of vanilla to mimic the beloved red velvet cake flavor.

What I Love About This Recipe

The silky-smooth texture melts in your mouth, creating an incredibly indulgent experience. The balance of chocolate and vanilla, combined with a light tang from buttermilk, makes it irresistibly rich. It’s also an elegant dessert that’s surprisingly easy to make ahead for dinner parties.

Also Read : Fancy Valentine’s Day Dessert Recipes

Red Velvet Pots de Crème

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

705

kcal

Ingredients

• 1 ½ cups heavy cream

• ½ cup whole milk

• ½ cup granulated sugar

• 4 large egg yolks

• 2 tablespoons unsweetened cocoa powder

• ½ teaspoon red food coloring (gel works best)

• ½ teaspoon salt

• ¼ cup buttermilk

• Whipped cream and chocolate shavings (for garnish)

Directions

• Preheat oven to 300°F (150°C). Arrange 4 small ramekins in a baking dish.
• In a saucepan over medium heat, whisk together heavy cream, milk, cocoa powder, and sugar until warm but not boiling. Remove from heat.
• In a separate bowl, whisk egg yolks. Slowly pour in a small amount of warm cream mixture while whisking to temper the eggs.
• Gradually add the rest of the cream mixture, whisking constantly. Stir in vanilla, red food coloring, salt, and buttermilk.
• Strain the mixture through a fine-mesh sieve for a silky texture, then divide evenly among ramekins.
• Pour hot water into the baking dish until it reaches halfway up the ramekins. Cover loosely with foil.
• Bake for 30 minutes or until the custard is set but slightly jiggly in the center.
• Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
• Serve chilled with whipped cream and chocolate shavings.

Notes

• Use high-quality cocoa powder for a deep chocolate flavor.
• Straining the mixture ensures a smooth and creamy texture.

The post Red Velvet Pots de Crème appeared first on RecipeWikki.

Origin of the Recipe:

Cheesecake has been enjoyed for centuries, dating back to ancient Greece, where it was served to athletes during the first Olympic Games. The modern version, featuring cream cheese, became popular in the United States in the early 1900s. Over time, cheesecake evolved into a dessert masterpiece, with New York-style cheesecake becoming one of the most famous variations known for its dense and creamy texture.

What We Love About This Recipe:

• Ultra Creamy & Rich: A smooth, melt-in-your-mouth texture that’s perfectly balanced.
• Foolproof Baking Method: No cracks, no sinking—just a perfect cheesecake every time!
• Versatile: Enjoy it plain or top it with fruit, caramel, chocolate, or whipped cream.
• Make-Ahead Friendly: Tastes even better after chilling overnight!

Also Read : Heart-Shaped Chocolate Eclairs

Master Recipe for Rich and Creamy Cheesecake

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup sour cream (for extra creaminess)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, for a slight tang)

Directions

• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let it cool while preparing the filling.
• In a large bowl, beat the softened cream cheese until smooth.
• Add sugar and continue beating until fully combined.
• Mix in eggs one at a time, beating on low speed to avoid incorporating too much air.
• Stir in sour cream, vanilla extract, and lemon juice until the mixture is smooth.
• Pour the cheesecake batter over the cooled crust.
• Bake in the preheated oven for 50-55 minutes, or until the center is slightly jiggly but the edges are set.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour (prevents cracking).
• Refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop.
• Before serving, add your favorite toppings like fresh berries, caramel drizzle, or whipped cream.
• Slice, serve, and enjoy your rich and creamy cheesecake!

Notes

• Room Temperature Ingredients: Always use softened cream cheese and room-temp eggs for a smoother batter
• Avoid Cracks: Bake in a water bath (wrap the springform pan with foil and place it in a larger pan with hot water).

The post Master Recipe for Rich and Creamy Cheesecake appeared first on RecipeWikki.