Molasses Graham Cracker Puddings Recipes

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

GRAHAM CRACKER PUDDING

Steps:

• 1. Go ahead and prepare puddings according to package instructions. Prepare vanilla pudding and set aside.
• 2. Prepare the chocolate pudding.
• 3. 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).
• 4. Then spread 1/3 of the vanilla pudding on top of that.
• 5. Then spread a layer of Cool Whip (works best if soft) on top of vanilla pudding.
• 6. Continue layering in order as above.
• 7. Layer until there's just enough room to spread chocolate pudding on top as a finish (use chocolate pudding to top the dessert only).
• 8. Crush remaining graham crackers. Sprinkle them over the chocolate pudding for garnish.
• 9. Refrigerate 1-2 hrs or until graham crackers are soft.
• 10. 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.
• 11. 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.

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

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.