Graham Cracker Chocolate Layer Pudding Recipes

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

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.

Steps:

• Prepare chocolate pudding per box instructions.
• In a cake pan or casserole dish, layer graham crackers on the bottom. Pour some of the pudding on top of graham crackers and continue layering until dish is almost full.
• Spread Cool Whip on top and refrigerate until pudding is set.

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.

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.