Layered Date Pudding Dessert – Easy Mennonite Recipe

Layered Date Pudding Dessert is just nutty date brownies drenched in caramel syrup layered in a glass bowl with homemade whipped topping. It’s a standard traditional Mennonite dessert throughout the holiday season!

Simple + Delicious Layered Date Pudding Dessert Recipe

Have you ever heard of Layered Date Pudding Dessert? 

This is certainly a classic Mennonite dessert recipe, so if you’ve never heard of it, that could be why. Just like with Thickened Fruit Salad, I’ve seen several Amish date pudding dessert recipes, but none quite like this one. 

Actually, when looking for date pudding dessert recipes online, the main things that came up were sticky pudding recipes, which I believe would be a classic British dessert. Well, this date pudding dessert is very different from that.

Fun fact, there’s actually no pudding in date pudding dessert at all! It’s just cut up pieces of brownies and whipped cream. Date pudding is one of my favorite desserts, especially at Christmas time! 

Looking for a yummy, easy dessert? Give date pudding dessert a try!

✅ It’s different. There’s a chance your family or guests have never seen or tasted a dessert quite like this one.

✅ Date pudding dessert tastes amazing. Don’t let the date ingredient scare you, like it did for some people around here at first. 

✅ It’s eye catching. Layered in a glass bowl, this dessert looks as good as it tastes!

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List of supplies we used

• Stand mixer – in this recipe I used my Kitchenaid mixer fitted with the paddle attachment for the brownie batter and then fitted with the whisk attachment to whip the cream! (Now is when it’d be handy to have two bowls for my mixer!)
  
• Measuring cups and spoons
  
• Non-stick cooking spray
  
• 9×13 pan
  
• Small saucepan – to heat the caramel syrup on the stovetop.
  
• Whisk – for stirring
  
• Spatulas
  
• Mini food processor – works wonderfully to chop the nuts, but not so well to chop the dates. It works better to chop the dates by hand with a cutting board and kitchen knife!
  
• Knife and metal spatula
  
• Glass dessert bowl of some kind – this recipe fits great in a two quart dish; a double batch of this recipe fills a standard trifle bowl just right!

Ingredients 

For the brownie layer:

Flour – all-purpose flour

Brown sugar – light or dark brown sugar

Baking powder

Salt

Milk – 2% or whole milk

Dates – add a natural sweetness. I buy the whole Medjool dates at Aldi, cut them open and remove the seed, then chop them into little pieces. You can also buy pitted dates to save yourself a step.

Nuts – walnuts or pecans is the traditional nut to use in date pudding dessert, though I used only pecans today since that’s what I had on hand. (Or, you can skip the nuts altogether!)

For the caramel syrup:

Water – straight from the tap works fine

Brown sugar – light or dark brown sugar

Butter – salted butter

For the homemade whipped cream:

Heavy whipping cream 

Sugar

You can totally use regular old Cool Whip instead of heavy whipping cream for ease and convenience. I will say though, homemade whipped cream tastes better and is actually really easy to make!

Find the full recipe on the handy little printable recipe card at the bottom of this post!

How to make Layered Date Pudding Dessert

Preheat the oven to 350 degrees. Take the seeds out of the dates (if you’re using whole dates!) and chop them into small pieces. Chop the nuts as well.

In a mixing bowl, mix the dry ingredients for the brownies together thoroughly, then pour in the milk and mix until the mixture is smooth. Add the chopped dates and nuts and stir again just until they’re mixed in.

Grease a 9×13 baking pan and spread the brownie/cake batter in the bottom as evenly as you can. Bake for 15-20 minutes at 350 degrees.

While the brownies are baking, make the caramel syrup.

In a small saucepan, mix together the water and brown sugar. Bring to a boil on the stovetop and simmer for a few minutes until the sugar has dissolved. Then remove from the syrup from the heat and add the butter, stirring until it’s melted.

Once the brownies are done baking, take a knife and cut them into small squares (approximately 1/2 inch squares). Carefully pour the caramel syrup over top of the cut brownies, then let the brownies cool for at least an hour or more. (You can stick them in the fridge after the pan is cool to the touch to speed up the cooling process!)

Next, make the whipped cream layer.

In a large bowl, dump the heavy whipping cream. (An electric mixer like a Kitchenaid stand mixer or hand mixer works great for this!) Beat the heavy cream on medium-high until stiff peaks form, then slowly mix in the sugar. (You can adjust the level of sweetness here if you wish by adding more or less sugar, to taste!)

Now, the brownies have cooled and the whipped cream is made, it’s time to assemble the date pudding dessert! Place half of the cut brownie pieces in the bottom of the serving dish of your choice, followed by half of the whipped cream. Then add another layer of brownie and top it with the rest of the whipped cream. 

Serve and enjoy.🧡

How do I store Layered Date Pudding Dessert?

Transfer to an airtight container or simply cover the dessert dish with plastic wrap or a lid and store the date pudding dessert in the fridge for 3-4 days. 

Notes

You can add a garnish of chopped nuts if you’d like! I kept it plain and simple this time.

One thing about date pudding dessert, it’s best when eaten right away. I wouldn’t recommend assembling the dessert until the day you’re planning to eat it.

A double recipe of this date pudding dessert fills a standard trifle bowl perfectly! If you decide to make a double batch, make sure to bake the brownies in two separate 9×13 pans.

So I’ve seen people add a layer or two of sliced bananas in this dessert; I never tried it, and I’ve never tasted it that way, but it looks rather good!

Even more amazing Mennonite dessert recipes:

• Thickened Fruit Salad
  
• Eclair Pudding Dessert
  
• Pumpkin Torte Dessert

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’til next time, we love you and we’ll be praying for you,

-Julie