Layered pudding dessert graham cracker crust


This type of dessert can be very colourful and festive looking, making it a popular choice for special occasions.

One of the benefits of a layered pudding dessert is that it can be customised to fit your taste preferences. You can choose your favourite flavours of pudding and mix them together however you like. This type of dessert is also relatively easy to make, so it's a good option for beginner cooks.

If you're looking for a fun and festive dessert that you can customise to your liking, then layered pudding dessert is a great option! It's sure to please everyone at your next gathering.

Variations of layered pudding dessert graham cracker crust

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There are many different variations of Layered pudding dessert graham cracker crust that you can try. Some popular choices include chocolate, vanilla, and strawberry flavours. You can also get creative and come up with your own flavour combinations.

Another popular variation of Layered pudding dessert graham cracker crust is called poke cake. This type of dessert starts with a chocolate or vanilla cake base, and then you poke holes in it. You then pour a layer of pudding over the cake and top it off with whipped cream. This creates a fun and unique presentation that is sure to please your guests.

If you're looking for some new and exciting variations of Layered pudding dessert graham cracker crust, be sure to check out poke cake and other recipes online. There are endless possibilities when it comes to this type of dessert, so you can tailor it to your own taste preferences.

Recipes to Make Layered pudding dessert graham cracker crust

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Here are some recipes to make Layered pudding dessert graham cracker crust in different ways. The following recipes are easy and quick so you can try your choice and you will enjoy any of them.

Recipe 1

Ingredients:

1 cup (120 grams) graham cracker crumbs

3 tablespoons (37 grams) unsalted butter, melted

2 tablespoons (27 grams) sugar

Filling:

1/2 cup (120 grams) heavy cream

1/2 cup (120 grams) milk

1/4 teaspoon vanilla extract

4 large egg yolks

6 tablespoons (72 grams) granulated sugar

1 1/2 tablespoons cornstarch

Pinch of salt

Topping:

1 cup (240 grams) heavy cream

1/4 cup (27 grams) sugar

1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of a 9-inch (23 cm) pie dish.

2. In a medium bowl, combine graham cracker crumbs, butter, and sugar. Press mixture evenly into the bottom and up the sides of the prepared pie dish. Bake for 8 minutes, or until firm. Cool on a wire rack.

3. In a small saucepan, heat cream and milk over medium heat until just simmering. Remove from heat and stir in vanilla extract.

4. In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. Gradually whisk in hot cream mixture. Pour the mixture into the prepared crust.

5. Bake for 20 minutes, or until the filling is set.

6. In a medium bowl, whisk together heavy cream, sugar, and vanilla extract. Pipe or spoon whipped cream over the top of the pie. Serve immediately.

Recipe 2

Ingredients:

1 cup (120 grams) graham cracker crumbs

4 tablespoons (57 grams) unsalted butter, melted

4 tablespoons (50 grams) granulated sugar

– For the pudding layer:

– 1/2 cup (60 grams) all-purpose flour

– 2 teaspoons cornstarch

– 1/4 teaspoon salt

– 1 cup (240 ml) milk

– 1/3 cup (67 grams) granulated sugar

– 2 tablespoons unsalted butter, cut into pieces

– 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350F degrees. Line an 8×8 inch baking pan with parchment paper.

2. In a medium bowl, mix together graham cracker crumbs, butter, and sugar. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.

3. Meanwhile, in a large saucepan, whisk together flour, cornstarch, and salt. Gradually stir in milk until combined. Bring mixture to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat. Stir in sugar, butter, and vanilla extract until the butter is melted. Pour pudding over the crust. Place the pan in the refrigerator and let it cool completely for about 2 hours.

4. Cut into squares and serve chilled.

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