14 whole Graham crackers, divided
1 pkg (6-serving size) vanilla pudding mix
2 cups cold milk
1 cup frozen whipped topping, thawed
21-oz can fruit pie filling (ie cherry, strawberry, blueberry, etc)
Line a 9-inch square pan with 1/3 of the Graham crackers, breaking as needed to fit the pan. Prepare the pudding mix with the milk as directed on the package. Let the pudding stand for 5 minutes then blend in the thawed whipped topping. Spread half the pudding mixture over the graham crackers. Add another layer of crackers just like the first layer. Top the crackers with the remaining pudding mix. Layer the remaining crackers over the pudding. Spread pie filling over the Graham crackers. Chill at least 3 hours before serving.
NOTE: This recipe can be made diabetic-friendly by using sugar-free pudding mix and Splenda sweetened pie filling.
2 cups cold milk
1 cup frozen whipped topping, thawed
21-oz can fruit pie filling (ie cherry, strawberry, blueberry, etc)
Line a 9-inch square pan with 1/3 of the Graham crackers, breaking as needed to fit the pan. Prepare the pudding mix with the milk as directed on the package. Let the pudding stand for 5 minutes then blend in the thawed whipped topping. Spread half the pudding mixture over the graham crackers. Add another layer of crackers just like the first layer. Top the crackers with the remaining pudding mix. Layer the remaining crackers over the pudding. Spread pie filling over the Graham crackers. Chill at least 3 hours before serving.
NOTE: This recipe can be made diabetic-friendly by using sugar-free pudding mix and Splenda sweetened pie filling.
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