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About 2/3 lb. Graham crackers (enough for three layers to fit your pan)
Line a rectangular baking dish with graham cracker squares, cutting to fit if necessary.
Spread 1/3 of the hot pudding over the crackers. Repeat twice, making 3 layers.
Cover with waxed paper or plastic wrap (so a skin doesn't form on the pudding) and refrigerate until cool.
Spread whipped cream on top and garnish with chocolate sprinkles. Refrigerate till ready to serve. May be prepared a day in advance.
Poster's Notes:
I used the chocolate pudding recipe in Norene Gilletz' MealLeaniYumm (click here for recipe of Pudding, Chocolate, Fat Free).
This could be made low-calorie by making the pudding with skim milk and using a low-calorie whipped topping.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: N/A
2 boxes non-instant chocolate pudding, prepared as directed, or about 4 cups home-made pudding
1 cup whipping cream, whipped, or 3 cups whipped topping
Chocolate sprinkles for garnish
When I was a girl, we had a neighbor from Hungary who used to make a really delicious dessert with chocolate pudding and Graham crackers. For some reason I never tried to duplicate it over the years until a couple of weeks ago when I planned a dairy meal for some Shabbat guests. It was really yummy! Now that I can finally get Graham crackers in Rehovot (thank you, Big Deal!), I will make it more often.