My gluten free Vanilla Bliss Bowl begins with rich vanilla pudding that has been fluffed up with homemade whipped cream, then layered with gluten free graham crackers and an easy chocolate ganache. I layered it in a clear trifle dish to show off the layers. You can also put it into individual serving glasses or serve it in a 9 x 13 pan with a sheet cake style presentation. A few fresh berries on the side is a beautiful way to add some acidity and balance to the richness of this dessert.
Backstory on this Vanilla Bliss Bowl
I created this gluten free Vanilla Bliss Bowl after going to a family gathering where everyone was raving about a dessert called a “cream puff.” The original “cream puff” recipe was passed down through extended family and is made with graham crackers, vanilla pudding and chocolate frosting. Yummm! It was layered in a large dish like a sheet cake and spooned out beautifully layered. I was so intrigued by the combination of flavors and textures that I began developing a gluten free version as soon as I got home. Have I mentioned how much I love what I do?
Start with the Pudding
Use a much larger than necessary sized bowl for making the pudding mixture. This is because you will eventually add the whipped cream to this mixture. When combining the pudding mix with the milk, add it gradually so that you can work out the lumps and make sure that it is silky smooth. Although you could do this with a whisk or spatula, I prefer a hand mixer to break up the lumps. Then pop it in the fridge to chill through and set up.
Easy Chocolate Ganache
I know it sounds fancy, but chocolate ganache is simple to make and so delicious that I use it often in my recipes. If you can stir a spoon and heat something in the microwave, you can make chocolate ganache. Start by putting the chocolate chips, sugar and salt in a bowl. Heat the heavy cream in the microwave just until it begins to boil. Then pour it on top of the chocolate.
The hot cream will melt the chocolate and as you gradually stir and stir the mixture it will all combine well together. Add in the butter at the end, which will add another buttery, silky layer of deliciousness. Once that has melted and combined, just allow it to cool to room temp. It will thicken as it cools. Resist the urge to put it in the fridge, because although this can work, it can also cool too quickly and create graininess as sugar crystals form.
Whip It!
Super easy, homemade whipped cream. The cream, powdered sugar and vanilla all go in the bowl and a hand mixer does the work. In just a minute or two, it will reach the soft peak stage and you are done. I use vanilla paste because I like the bean flecks, but vanilla extract will work well too.
Combine the whipped cream with the chilled pudding. You can do this with a spatula or a hand mixer.
Layer up!
Begin with a layer of broken graham crackers. I use Pamela's brand gluten free Honey Grahams. Then pour on a layer of the pudding mixture. Top with another layer of graham crackers, then pour on a thin layer of chocolate ganache and another layer of the pudding mixture. Continue until all of the ingredients are used up. I like to garnish the top with chocolate ganache and a few pieces of graham crackers. Serve with fresh berries on the side, if you’d like.
More Gluten Free Delights
- Chocolate Bliss Bowl
- Unbelievable Fruit Dip
- Not So “Vanilla” Cupcakes
- Banana Cream Pie
- White Chocolate Macadamia Nut Cookies
Vanilla Bliss Bowl
Ingredients
- 2 boxes vanilla pudding
- 4 cups whole milk - very cold
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoon vanilla extract or paste - I use vanilla paste for the bean flecks
- 2 boxes graham crackers - I use Pamela's gluten free Honey Grahams
Chocolate Ganache
- 1 cup dark or semi-sweet chocolate chips
- ¾ cup heavy cream
- ¼ cup sugar
- ½ teaspoon salt
- 4 tablespoon butter
Instructions
- In a large mixing bowl, pour the powdered pudding mix. While mixing on a low speed, in batches of about ½ cup of milk at a time, combine the milk to the pudding mix. This will help to reduce lumps. Once the milk & pudding mix are combined well and it is free of lumps, allow it to chill through and thicken in the fridge for 2-3 hours.
- Combine the heavy cream, powdered sugar and vanilla in a medium mixing bowl. Beat with a hand mixer on high speed until soft peaks form. Cover and store in the fridge until the pudding mixture is chilled through.
- Stir the whipped cream into the chilled pudding mixture.
For the Chocolate Ganache:
- Combine the chocolate chips, sugar and salt in a medium mixing bowl. Heat the heavy cream in the microwave until it just starts to boil. Pour the hot cream over the chocolate mixture and carefully stir until the chocolate has melted and it has combined very well.
- Add the butter to the chocolate mixture and stir until the butter has melted completely and combined with the chocolate. It should be smooth and silky at this point. Let it cool to room temp. Stir from time to time to increase how fast it cools.
Assemble the Vanilla Bliss Bowl:
- Begin by placing a layer of broken graham crackers on the bottom of the serving bowl. Then add ⅓ of the pudding mixture. Top with another layer of broken graham crackers, then a generous drizzle of chocolate ganache to coat the graham crackers. Continue until all of the ingredients are used and garnish the top with remaining ganache and grahams.
- Cover and chill in the fridge until ready to serve. Serve with fresh berries if you’d like.
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