Grandmas Graham Cracker Pudding Recipes

BANANA GRAHAM CRACKER PUDDING

Steps:

• Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
• Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
• I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

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.

GRANDMA'S ICEBOX CAKE

Steps:

• In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
• Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
• Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
• Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

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.

AUNT IRENE'S GRAHAM CRACKER PIE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.
• Use 3/4 of the graham cracker mixture to cover a deep-dish pie pan. Press the mixture well with your fingers to cover the bottom and sides of the dish. Set aside the remaining mixture for later use.
• Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.
• Reduce oven temperature to 325 F.
• In a heavy, medium saucepan , combine the granulated sugar, cornstarch, and salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, or about 5 to 6 minutes.
• Continue cooking, whisking, until very thick, about 1 to 2 minutes longer. Remove from heat and whisk in the butter, a few pieces at a time. Stir in the vanilla and mix well.
• Pour the hot filling into the cooled graham cracker pie crust. Set aside.
• In a mixing bowl, beat the egg whites at high speed until foamy.
• Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.
• Stir in the vanilla extract and gently fold.
• Spread the meringue mixture to top the prepared pie.
• Sprinkle with the reserved graham cracker mixture and place the pie in the oven for 12 to 15 minutes, or until the meringue is browned.
• Chill the pie for at least 4 hours before serving.
• Enjoy.

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.

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.