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Amish Graham Cracker Pudding

It is no secret I travel for the food just as much as the sights. It is nothing for me to build a two month long trip around nothing more than visiting some of the great fried chicken places in a small region of this country. It was on just such a trip in the middle of Ohio Amish country that I ran across a wonderful and amazingly simple dessert that was full of flavor while still being light and creamy. Heavy desserts after an Amish buffet or Family Style dinner are just too much for me but this is a perfect fit. Our Amish waitress gave me the recipe saying it was her favorite thing to bring to church dinners. Traveling through good food country broadens the mind and the waistline.


 1 box of French Vanilla instant pudding
 1 1/2 cups milk OR enough milk to make pudding less 1/2 cup
 1/2 small container of Cool Whip™ or other non-dairy whipped topping
 6 graham crackers, crushed


In a bowl make pudding using 1/2 cup less milk than required by the directions so it is a little thicker than normal pudding. I use really cold milk so the pudding soft sets right in the mixing bowl. If your pudding is still runny at this stage put it in the fridge for several minutes until soft set then fold in the non-dairy whipped topping. Do not over stir. Streaks and swirls of pudding and whipped topping are tasty and visually attractive.

Even though I show 6 graham crackers in the ingredients, use more or less to fit what you like or have available. This would also be good with Nilla™ wafers. I like to crush graham crackers in a zip-top bag by squeezing them in my hands but the bag is optional if you don't mind a little playing with your food. Sprinkle the crushed graham crackers over top the pudding mix and serve.

I have heard rumors this can last up to a week covered in the fridge, but can't figure out how anyone would know because it is too tasty to let set that long.

Serves: 2 to 4
Pudding Milk Cool_Whip Graham_Crackers No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.