#1048 - Cherry Pudding Cake

(by Shirley McNevich)

14 whole graham crackers
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 cups cold milk
1 cup Cool Whip (thawed)
1 - 21oz. can Lucky Leaf cherry pie filling

Grease a 9" square cake pan. Line the bottom of the cake pan with whole graham crackers (break them when you need to at the ends and corners)--set aside. In a mixer add pudding mix and cold milk--beat on low until mixed, then beat for 2 minutes. Turn the mixer off and let the pudding mixture stand for 5 minutes. After 5 minutes, remove bowl from mixer--add Cool Whip to the pudding mixture and stir with a spoon. Spread 1/2 of the pudding mixture on top of the graham crackers in the cake pan. Make another layer of graham crackers on top of the pudding mixture in the cake pan. Pour the rest of the pudding mixture on top of the graham crackers in the cake pan. Add another layer of graham crackers on top of the pudding mixture. Carefully spoon the cherry pie filling evenly on top of the graham crackers. Refrigerate overnight.

#971 - Graham Pudding Cake

(by Shirley McNevich)

1 - 6oz. box Jell-O chocolate pudding mix (NOT instant)
1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 box graham cracker squares
2 bananas
1 - 8oz. Cool Whip (thawed)

Cook pudding according to box directions--let it cool to room temperature (place Saran wrap on top of pudding while it's cooling to prevent it getting scum on top). Cover the bottom of an 8 x 8 cake dish with a single layer of graham crackers, then remove wrap from pudding. Scoop 1/3 of the pudding on top of the graham crackers. Repeat layers of graham crackers and layers of pudding, ending up with a layer of pudding on the top. Slice bananas into coin shaped pieces and arrange them on top of the last pudding layer. Spread the Cool Whip over the top. Refrigerate overnight. If you prefer, you can substitute a different pudding flavor other than chocolate.

#892 - Peanut Butter Eclair Cake

(by Shirley McNevich)

1 3/4 cups cold milk
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1/4 cup Jif peanut butter
1 - 8oz. Cool Whip (thawed)
24 Honey-Maid graham crackers
6 squares Baker's semi-sweet baking chocolate
3 TBSP butter

Pour milk into a bowl--add the pudding mix. Beat with a wire whisk until blended. Add the peanut butter--mix well. Add the Cool Whip--stir gently. Cover the bottom of a 9 x 13 cake pan with a single layer of graham crackers (break them where necessary). Spoon half of the pudding mixture on top of the graham crackers--smooth it out. Make another layer of graham crackers on top of the pudding layer. Spoon the remaining pudding mixture on top of the graham cracker layer. Place a final layer of graham crackers on top of the pudding layer. Add the butter and chocolate squares to a microwave safe bowl--microwave on high for 1 minute--stir--microwave for another 1 minute--stir until chocolate and butter are melted and blended. Spread the chocolate on top of the graham cracker layer. Refrigerate overnight.

#808 - Microwave Smores

(by Shirley McNevich)

2 graham cracker squares
1/3 of a Hershey's milk chocolate bar
1 large marshmallow

Place a paper napkin on the dish in your microwave (if your microwave doesn't have a dish, use a microwave safe plate). Place one of the graham cracker squares on the paper towel. Place the chocolate on top of the graham cracker and the marshmallow on top of the chocolate. Microwave on high for :15 to :25 seconds (just until the marshmallow puffs up). Place the second graham cracker on top--let it stand for 1 minute before squishing and eating.