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Graham Cracker Pudding

Graham Cracker Pudding

1 14-oz. can sweetened condensed milk, chilled, plus enough regular milk to total 3 c.

3/4 tsp. vanilla

1 large box instant vanilla pudding mix (or 3/4 c. bulk instant vanilla pudding mix)

3 Tbsp. butter

1 c. crushed graham crackers, divided

2 c. heavy whipping cream, divided

Strawberries or blueberries, optional

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 c. heavy whipping cream until peaks form; fold together with 1/2 c. browned graham cracker crumbs and cooled pudding mixture. Pour into a 2-qt. serving dish. Reserving 1 Tbsp. crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.

Before serving, beat the remaining 1 c. 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.

Optional: Serve with sweetened strawberries or blueberries.

Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.


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