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.

GRAHAM CRACKER PUDDING PIE

Steps:

• Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
• Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.

GRAHAM CRACKER PUDDING

Steps:

• Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
• Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
• Beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. Pour into a 2 quart serving dish. Reserving 1 tablespoons crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
• Before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
• Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.

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.

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.

GRAHAM CRACKER PUDDING 'SANDWICHES'

Steps:

• Beat cream cheese with mixer in large bowl until smooth (you really need an electric mixer to get this fluffy enough).
• Gradually blend milk into cream cheese.
• Add pudding powder and beat 2 minutes.
• Fold whipped topping in gently.
• On each of 18 graham squares, spoon approx 1/4 c pudding mixture and top with second graham square.
• Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hrs or until firm.