Nan's Famous Pudding Dessert
A spin on a custardy pudding dessert that others won't believe how it's really made :)
- Unsalted Crackers
- Vanilla Pudding
- Lemon Pudding
- Cool Whip
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
Take out a casserole dish. Place a layer of crackers along the bottom, covering it completely. Once you've mixed the lemon pudding, pour it on top of the layer of crackers, covering them completely. Place a next layer of crackers on top of the lemon pudding. Once you've mixed the vanilla pudding, pour it on top of the layer of crackers. Now cover the whole thing with Cool Whip.
Place the dish in the fridge from anywhere between 6 and 8 hours, long enough for the dessert to set. I recommend preparing the dessert in the morning, if you need it for the evening.
Now take the dessert out of the fridge, grab a big old spoon, and pile it on high in a bowl. This is one of my fave desserts and you will definitely be going back for seconds, maybe even thirds :)
You'll need to adjust the amount of boxes of pudding, crackers and cool whip to the size of your serving dish. You can try different flavors of pudding as well, my fave being lemon and vanilla. Also, this dessert has to be eaten within a few days of it being put in the fridge, as it will start getting runny. Enjoy!!!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.