Ever had that moment when you reach into the back of the closet and you find an outfit or a pair of shoes you forgot you had and then you fall in love with it all over again? I had a moment like that just yesterday. Except it was my pantry. And I found a box of instant pudding. Pudding! Sort of a lowly dessert. But a dessert with potential.
Pudding doesn’t have to be served as the traditional sweetened glop, it can do so much more. Like be a cake–you’re going to be a little amazed what can happen with a couple boxes of pudding, Silk Vanilla Soymilk and a some egg whites. This Dairy-Free Neopolitan Dessert recipe only takes about 15 minutes of hands on time to make, but it is definitely big on style.
Even though the hands-on time here is minimal, be sure to budget yourself a couple hours of freezer time.
Dairy-Free Neopolitan Dessert Recipe
- 2 small boxes dark chocolate instant pudding mix
- 1 small box vanilla instant pudding mix
- 3 cups Silk Vanilla Soymilk
- 2 cups frozen strawberries
- 2/3 cup crumbled gluten-free graham crackers
- 1/2 cup dairy-free mini chocolate chips
- 2 egg whites
- 3 tablespoons sugar
- Fresh strawberries, as desired, for garnish
Making the “Cake”
Pour two cups of the Silk Vanilla Soymilk and two packages of instant chocolate pudding in a bowl and whisk for 1 to two minutes, until the mixture really thickens.
Line a loaf pan with plastic wrap. You’re going to want to make sure that all edges of the pan are covered, so if your plastic wrap isn’t wide enough, put in a few extra sheets!
Pour half the chocolate pudding into your plastic-wrap lined loaf pan. Spread half the graham crackers and half the chocolate chips over top of the pudding.
This little addition to the pudding really gives it a great, unique flavor. Put your frozen berries and 1 cup of the Silk Vanilla Soymilk into the blender. Puree the strawberries until they are absolutely smooth. Add in the box of instant vanilla pudding, and press “mix” on the blender for 30 seconds or so.
Pour the strawberry pudding mix over top of the graham cracker layer. Add the remaining graham crackers and chocolate chips over top of the strawberry layer.
Pour in the rest of the chocolate pudding and pop the loaf pan into the freezer for two to three hours. Your pudding will be firm to the touch when it’s ready.
Remove from the freezer once it’s set up properly. Turn the pan upside down onto your serving dish. Remove the plastic.
You can serve the Neopolitan just like this if you want–it’s still awesome this way–just decorate it with a few fresh strawberries. Or, you can carry on and get a meringue whipped up around the cake.
How to Make Meringue
Meringue can be intimidating. I know, I used to be, too. But whipping meringue right every time depends on one thing–having a clean bowl. Every single time I whip egg whites, I wash out my bowl and dry the inside completely with a clean towel. Any speck of oil or water will keep your egg whites flat!
For this Neopolitan cake, we’re using two egg whites. Put them into the bowl of your electric mixer. If you want a little insurance your egg whites are going to get nice and stiff, add a pinch of cream of tarter. Put the mixer on high speed and let the egg whites whip until foamy. Add the 3 tablespoons sugar. Whip on high until stiff peaks form when you pull out the whisk. Your meringue is ready at this point!
Turn your oven on to its broiler setting and give it a few minutes to heat. Spread the meringue all over your “cake” in its serving tray just like frosting, making sure to cover it completely. Egg whites brown very very quickly, so once frosted, put the cake/meringue in the oven and set the timer for 60 seconds. That’s all it will take to get that nice browning on top!
For the trial run of this Neopolitan, I desperately tried to light it on fire like a Baked Alaska. Sadly, I failed to set a bonfire in my kitchen, and can tell you with great certainty that the oven is a much quicker way to do this. And that you really only want the meringue in the oven for a minute…or else you’ll end up with a blackened, charred mess. True story.
One of the big benefits of making this recipe with Silk Soymilk is that the dairy-free people in your life (raising hand) can enjoy this with you. And secretly, after I made this, I used it as my post-workout recovery snack because it was chock full of plant protein. Fun little side benefit of Soymilk! If you’re going to amble off to the store to get the ingredients for this recipe, let me help you out–
Save a few cents on this crowd-pleasing recipe. You’ll love it!
This conversation is sponsored by Silk. The opinions and text are all mine.