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Blueberry Vanilla-Nutmeg Pudding Crisp

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Blueberry Vanilla-Nutmeg Pudding Crisp
6 servings Easy
Total: Active:
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Ingredients (9)

Crisp Ingredients

  • 2 Tablespoons salted butter
  • 1/3 cup brown sugar
  • 2/3 chopped pecans

Pudding Ingredients

  • 2 1/2 cups cold 2% low fat milk
  • 1 (5.1oz) Instant Vanilla Pudding & Pie filling
  • 1/2 teaspoon ground nutmeg
  • 2 cups frozen blueberries, partially or completely thawed

Holiday Desserts need to fulfill a few requirements for me! First, the ingredients must be found in the grocery store down the street. (Searching hours for a gourmet ingredient isn’t on my holiday list!) Second, the ingredients need a long shelf life so I can whip up a showy dessert when friends drop by unannounced. Third, a make-ahead is a plus, and of course quick and easy. Fourth, it gets points for being nutritious. Plus, our household doesn’t want too rich, gooey, sweet or heavy after a Holiday dinner. And lastly, unique in flavor and texture so that guests respond with “Mmmmmmmm, this is wonderful…I like the…” With Blueberry Vanilla-Nutmeg Pudding Crisp, every guest finds their own treasure: a hint of orange, the fond memory of nutmeg, a nut lovers crunchy paradise, or the gourmet wondering why they hadn’t added a crunchy crisp to pudding. No matter what their treasure is, my treasure has been to develop an easy recipe that fulfills all my Holiday Dessert requirements along with delighting my palate and tummy! Enjoy!


  1. 1Place 6 glass (8 ounce) dessert bowls or martini glasses on serving platter.
  2. 2In large skillet, melt butter over medium heat. Add brown sugar and pecans, stirring occasionally, cook for 5-7 minutes. Crisp is done when pecans are lightly browned and butter has been absorbed; set aside.
  3. 3Pour milk into large mixing bowl, add pudding mix, nutmeg, and extract. With a whip or electric mixer, beat on slow speed until well blended, about 2 minutes. Pour 1/3-cup pudding into each dessert bowl, sprinkle evenly with blueberries. Spoon the remainder of pudding on top of blueberries, sprinkle pecan crisp evenly over pudding. Serve immediately, or cover and refrigerate until ready to serve.
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