Easy Black Forest Pudding: 6-Ingredient Eggless Dessert for Stress-Free Parties
Looking for a quick and easy dessert that’s perfect for parties? This Easy Black Forest Pudding is the answer! With just six simple, store-bought ingredients, you can create a delicious, eggless dessert that’s sure to impress. Layered with chocolate pound cake, rich chocolate custard, creamy whipped topping, cherries, and chocolate, this pudding is a delightful twist on the classic Black Forest cake. The best part? You can make it the day before, so it’s ready to serve when you need it—no last-minute stress. Whether you’re hosting a gathering or just craving something sweet, this easy pudding is your go-to recipe for a fuss-free, indulgent treat.
Happy Baking!
Servings: 8-10 people. I used a 2 qt dish
Prep Time: 20-30 minutes
Chilling Time: 5-7 hours+
Total Time: 6-7 hours; overnight
Ingredients:
26-30 oz pound cake; I use half vanilla half chocolate
3 oz custard powder
Milk as needed for custard powder
1.5 cups Cool Whip; check notes for making your own whipped cream
1.5 cups chopped cherries
6-10 cherries to garnish
3/4-1 cup grated milk or semi-sweet chocolate
Directions:
Prepare custard powder as per package instructions. Let it sit in the fridge till cold and set. Be sure to place a cling wrap touching the ready custard so it does not dry out.
Once it is cold and set take it out of the fridge and add cool whip. Mix gently till combined.
Cut the pound cake into small squares.
Layer half of the pound cake as the base layer in a dish. If the pound cake is not a very moist cake soak it with about 1/3 cup milk.
Top it with half of the lightened custard cream and spread a layer over it.
Top with chopped cherries making sure it is spread evenly.
Layer the remaining half of the pound cake on top. If the pound cake is not a very moist cake soak it with about 1/3 cup milk.
Spread all the custard cream making sure it is covered well.
Top the cream with grated chocolate all over and then decorate with cherries.
Let it set and flavors soak up in the fridge for 5-6 hours at least. You can let it sit overnight.
Once out the fridge let it thaw for 30 minutes at room temperature and then serve! It will still be cool but not cold.
Notes/Tips:
If the pound cake is not a very moist cake soak it with about 1/3 cup milk. If not the dessert can be dry.
Use fresh cherries or fresh canned cherries, not maraschino cherries.
Thawing helps the flavors soak up even more and will make the cake softer.
You can use all chocolate pound cake or half and half as you like.
Whipped cream: If you do not have cool whip make your own heavy whipped cream. Whisk 1.25 cups heavy cream, 2 tbsp sugar, and 1/2 tsp vanilla essence using the whisk attachment of your stand mixer or a hand mixer. Whisk till it forms peaks. Be sure to scrape down the edges of the bowl. Do not overbeat. Use this instead of cool whip.
