Easy Pennsylvania Dutch Cracker Pudding Recipes

RITZ CRACKER PUDDING

Steps:

• Crush crackers into crumbs.
• Pour melted margarine into crumbs add sugar, and mix until moistened, save some for top of pudding just for garnish.
• Press into bottom of 9x13-inch pan.
• Mix pudding ingredients together with a mixer.
• Pour over crust.
• Top with Cool Whip and remaining crumbs.
• Refrigerate until firm.
• Serve.

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

EASY PENNSYLVANIA DUTCH CRACKER PUDDING

Steps:

• 1) Bring milk to a simmer in a medium pan (do not boil).2) Mix crackers, sugar and coconut in a medium bowl.3) Stir cracker mixture into milk in the pan.4) Beat eggs in the medium bowl you just emptied.5) Stir a few spoonfuls of the hot pan mixture into the beaten egg.6) Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.7) Stir in vanilla.8) Chill and serve.Source: food.com

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

EASY PENNSYLVANIA DUTCH CRACKER PUDDING

Steps:

• Bring milk to a simmer in a medium pan (do not boil).
• Mix crackers, sugar and coconut in a medium bowl.
• Stir cracker mixture into milk in the pan.
• Beat eggs in the medium bowl you just emptied.
• Stir a few spoonfuls of the hot pan mixture into the beaten egg.
• Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.
• Stir in vanilla.
• Chill and serve.