Have you ever found a recipe on the internet or on the back of the box that just looked amazing? And you knew you had to make it? I happened to find this one on the back of the Nabisco Honey Maid crackers (graham crackers). But I tell you this, the picture on that box is NOT what I made. I only had vanilla pudding in my cabinet but that still shouldn’t have made a difference. The difference HAD to of been that what I was seeing on the back of that box was made with more pudding than what they say they used. No other way it could look the way it did. Pudding doesn’t rise and fall or flop!!! Here’s a picture of the back of the box (I added cool whip to the top of mine because it already took on a look of it’s own so I figured I’d just run with an addition!).
Ok so can you clearly see the difference? This could have been made in a smaller pan possibly to get the same outcome. But I followed the exact directions with the exception of the flavors of pudding!
There was a first in all of this. That is that Khali got to lick the “spoon”!!
She didn’t care what the back of that box looked like. She wanted to eat that pudding and clean that off as best as she could!!!
We’ve finished almost half of the pan. It tastes pretty good. Doesn’t look the same, but it tastes pretty good!!!
- 1 pkg (3.4 oz) vanilla Instant Pudding Mix
- 3 cups cold milk, divided
- 2 cups thawed frozen, whipped topping, divided
- 1 pkg (3.9 oz) chocolate Instant Pudding Mix (I used vanilla for both layers)
- 1 banana, cut into 24 slices (I didn’t have bananas)
- 18 Honey Maid Honey Grahams, broken in half (36 squares)
- Line 13×9-inch pan with foil, with ends of foil extending over sides. Beat vanilla pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Repeat in separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
- Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
- Refrigerate 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.
Have a great week. If anyone happens to make this and it looks like picture on the box, please show me!! Please!!
Patricia – Two Girls Cooking 😉