Description
Creamy Danish Squares are a delightful no-bake dessert featuring layers of graham crackers, rich vanilla pudding, fluffy whipped cream, a smooth icing glaze, and a decorative drizzle of melted chocolate. Perfectly chilled and served cold, this recipe offers a creamy, sweet treat that is sure to please a crowd.
Ingredients
Base Layer
- Whole graham crackers (enough to line a 9×13-inch pan, trimming to fit)
Vanilla Pudding Layer
- 1 vanilla pudding and pie filling mix (six serving size)
- 2 1/2 cups milk
Whipped Cream Layer
- 1 cup whipping cream
- 1 tablespoon sugar
- 3/4 teaspoon vanilla extract
Top Layer and Glaze
- Whole graham crackers (another layer, trimmed to fit)
- 1 1/2 cups icing or powdered sugar
- 3 tablespoons milk (plus more as needed)
Chocolate Drizzle
- 2 oz semisweet chocolate baking squares
- 2 teaspoons butter
Instructions
- Prepare the Pan: Line a 9×13-inch ungreased pan with whole graham crackers, trimming the crackers to fit the pan neatly.
- Cook the Pudding: In a saucepan, prepare the vanilla pudding by combining the pudding mix with 2 1/2 cups of milk according to the package directions. Stir over medium heat until thickened.
- Cool the Pudding: Remove the cooked pudding from heat and allow it to cool to room temperature before proceeding.
- Layer the Pudding: Evenly spread the cooled pudding over the graham cracker base in the pan.
- Whip the Cream: In a chilled bowl, whip 1 cup of whipping cream with 1 tablespoon sugar and 3/4 teaspoon vanilla extract until stiff peaks form.
- Add the Whipped Cream Layer: Spread the whipped cream evenly over the pudding layer.
- Add Second Graham Cracker Layer: Place another layer of whole graham crackers over the whipped cream, trimming to fit as needed.
- Make the Icing Glaze: In a small bowl, mix 1 1/2 cups icing sugar with 3 tablespoons milk. Adjust by adding more sugar or milk to achieve a fairly runny glaze consistency.
- Apply the Glaze: Spread the icing glaze evenly over the top layer of graham crackers.
- Melt Chocolate Drizzle: Melt 2 oz semisweet chocolate squares with 2 teaspoons butter using a double boiler or microwave. For the microwave method, heat in 20-second intervals, stirring between each until smooth and fully melted.
- Drizzle Chocolate: Drizzle the melted chocolate evenly over the icing glaze layer.
- Chill: Place the entire dessert in the refrigerator and chill overnight to let layers set and flavors meld.
- Serve: Cut into squares and serve chilled. Enjoy your creamy Danish squares!
Notes
- Ensure pudding is fully cooled before layering to prevent soggy crackers.
- Use chilled whipping cream and a cold bowl for best whipping results.
- Adjust the glaze consistency carefully to allow easy spreading without dripping through the crackers.
- The dessert improves in texture and flavor after chilling overnight, so plan ahead.
- For easier chocolate melting, the microwave method is recommended with careful stirring.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: No-Bake Dessert
- Method: No-Cook
- Cuisine: Danish
