- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold whole milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 tsp pure vanilla extract
For the Topping:
- ½ cup powdered sugar, sifted
- 1–2 tsp milk (optional, for light glaze)
💡 Pro tip: Use full-fat milk and real whipped topping—low-fat versions can make the filling thin.
Step-by-Step Instructions
1. Make the Shortbread Base
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a bowl, beat butter and ⅓ cup powdered sugar until light and fluffy (2–3 minutes).
Add flour and salt. Mix until crumbly, then press firmly into the bottom of the pan.
Bake for 18–20 minutes, until edges are golden. Let cool completely.
2. Whip the Custard Filling
In a bowl, whisk milk and pudding mix for 2 minutes until thickened. Let sit 5 minutes.
Gently fold in whipped topping and vanilla until smooth and airy.
💡 Don’t overmix—keep it light and cloud-like!
3. Assemble & Chill
Spread the custard filling evenly over the cooled crust.
Cover and refrigerate for at least 2 hours (or overnight for best results).
4. Dust & Serve
Sift ½ cup powdered sugar over the top.
For a glaze: Mix powdered sugar with 1–2 tsp milk and drizzle lightly.
Cut into 16 squares with a sharp knife (wipe blade between cuts for clean edges).
Tips for Square Perfection
- Press the crust firmly—this prevents crumbling.
- Cool crust completely before adding filling—warmth = melted topping.
- Chill thoroughly—this sets the filling for clean slices.
- Make it ahead: These taste even better on day 2!
- Double the batch: Freeze in a single layer for up to 2 months.
Delicious Variations
- Lemon Custard: Add 1 tbsp lemon zest + 2 tbsp lemon juice to the filling
- Chocolate Swirl: Marble ¼ cup melted chocolate into the custard
- Berry Bliss: Layer with ½ cup raspberry or strawberry jam under the custard
- Gluten-Free: Use 1:1 GF flour blend + ½ tsp xanthan gum
- Vegan: Use plant-based milk, dairy-free whipped topping, and GF shortbread
Serving Suggestions That Shine
- Classic: With a cup of tea or coffee
- Brunch favorite: On a dessert platter with fresh fruit
- Holiday treat: Garnish with edible flowers or red/green sprinkles
- Elegant finish: Serve on vintage china with a mint leaf
Frequently Asked Questions (FAQs)
Q: Can I use homemade custard instead of pudding mix?
A: Yes! Use 2 cups pastry cream (thickened with cornstarch) cooled completely.
Q: Why is my filling runny?
A: Likely from under-whisked pudding, warm ingredients, or skipping chill time. Ensure pudding sets before folding in whipped topping.
Q: Can I freeze it?
A: Yes! Freeze (unfrosted) for up to 2 months. Thaw in fridge overnight.
Q: Can I make it in a 9x13 pan?
A: Yes—double the shortbread and filling for a thinner bar.
Final Thoughts: Sweet Simplicity, Honored
Vanilla Custard Cream Squares aren’t just dessert—they’re a love letter to slow afternoons, shared tables, and the quiet joy of homemade care. With their buttery crust, silky filling, and delicate sweetness, they’re the kind of treat that sparks memories, earns recipe requests, and makes ordinary days feel special.
So soften that butter, whisk that pudding, and chill out while your dessert sets. One bite, and you’ll understand why some recipes are treasured for generations.
Made this and felt that wave of nostalgia? I’d love to hear your twist—did you go lemon? Add berries? Share your square success in the comments below—or tag me on social. And if you know someone who needs a little homemade joy, send them this recipe. You’ll be their new favorite person! 🍰✨💛
