Graham cracker pudding Recipe
American · Dessert · 10 min total
A no-bake dessert featuring layers of creamy vanilla pudding and crunchy graham crackers, softened to a cake-like texture. This easy, nostalgic treat is perfect for a quick sweet fix.
10
min prep
min prep
4
servings
servings
410
kcal/serving
kcal/serving
Ingredients
- 2 cups cold whole milk
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 12 whole graham crackers
Instructions
- In a large bowl, whisk together the cold milk and instant pudding mix for 2 minutes until thickened. Set aside.
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pudding until fully combined.
- Line the bottom of a 8x8-inch dish or 4 individual serving cups with a layer of graham crackers, breaking to fit if needed.
- Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then top with the remaining pudding.
- Cover and refrigerate for at least 4 hours or overnight until the crackers have softened.
- Before serving, crush a few extra graham crackers and sprinkle on top for garnish.
Tips
- For a richer flavor, use half-and-half instead of milk.
- Store leftovers covered in the refrigerator for up to 3 days.
- To speed up softening, crush the graham crackers into smaller pieces.
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