Graham Cracker Pudding Recipes

GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups.
• Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups.
• Bake in preheated oven 25 to 30 minutes, until set.

GRANDMA'S GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.

MOLASSES-GRAHAM CRACKER PUDDINGS

Steps:

• Preheat oven to 350°. Pour boiling water over raisins in a small bowl; let stand 5 minutes. , In a large saucepan, heat milk, cracker crumbs and butter until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, molasses, sugar, cinnamon, ginger and salt until blended but not foamy. Slowly stir in hot milk mixture. Drain raisins; stir into bowl., Place six 4-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until puffed and just set, 40-45 minutes. Remove cups from water bath immediately to a wire rack; serve warm with ice cream.

NO BAKE PUDDING GRAHAM CRACKER CAKE

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.

GRAHAM CRACKER PUDDING

Steps:

• Go ahead and prepare puddings according to package instructions. Prepare vanilla pudding and set aside.
• Prepare the chocolate pudding.
• Next, spread peanut butter on graham crackers. Place the first layer of graham cracker/peanut butter on the bottom of 9x13 pan (peanut butter side up).
• Then spread 1/3 of the vanilla pudding on top of that.
• Then spread a layer of Cool Whip (works best if soft) on top of vanilla pudding.
• Continue layering in order as above.
• Layer until there's just enough room to spread chocolate pudding on top as a finish (use chocolate pudding to top the dessert only).
• Crush remaining graham crackers. Sprinkle them over the chocolate pudding for garnish.
• Refrigerate 1-2 hrs or until graham crackers are soft.
• You can use any flavor graham cracker you wish and honestly whatever flavor pudding you wish. I have used cinnamon crackers with cream cheese pudding and it was great. Whatever you prefer.
• You can also make your puddings from scratch with this recipe if it's what you prefer. But that requires more effort and time so this is the quick version.

GRAHAM CRACKER CHOCOLATE LAYER PUDDING

Steps:

• Prepare chocolate pudding per box instructions.
• In a cake pan or casserole dish, layer graham crackers on the bottom. Pour some of the pudding on top of graham crackers and continue layering until dish is almost full.
• Spread Cool Whip on top and refrigerate until pudding is set.

GRAHAM CRACKER PUDDING

Steps:

• Dissolve gelatin in cold milk.
• Beat egg yolks and sugar together.
• Add a little of milk mixture if too thick.
• Add yolk and sugar mixture to milk and gelatin.
• Cook in double boiler until it coats a spoon.
• Stir often as it cooks.
• Cool and add vanilla, whipped cream, and fold beaten egg whites into cooked mixture.
• Put half of crushed crackers in bottom of dish.
• Add cooked mixture.
• Top with rest of crumbs.