Simple Graham Cracker Pudding Recipe | Dessert Sweet Treats

This is my go-to recipe for Graham Cracker Pudding dessert when I need to serve or bring a quick dessert.  Whether for an easy weeknight meal, or if you need to prep something quickly for an upcoming party, this no bake dessert is sure to please your guests.

Graham Cracker Pudding Trifle Dessert

My mom would always make this simple yet delicious trifle dessert as it always was a family favorite.  I make it too for my family and grandkids.

Usually I have the ingredients already on hand as a kitchen staple.  This is a simple dessert recipe that can be made up in about less than 10 minutes.

I always use cooked pudding, as the texture is much smoother than instant pudding.  With the invention of microwaves, the pudding cooks up in about 6 minutes !  Of course, you can still cook the pudding on the stove top, like my mom used to do !

Use your family's favorite pudding flavor.  Ours just happens to be chocolate !

All you need is cooked pudding (or instant pudding if that's your thing), graham crackers, milk, and whipped topping.  My mom always used real whipped cream, but I cheat and use Cool Whip Topping.

The warm pudding softens the graham crackers a bit, which gives the pudding some texture.

When I bring it somewhere, I just make it in a disposable pan.  You can also place it in a pretty Trifle Bowl !

Try my other easy and simple pudding desserts for your next gathering -

Strawberry Peach Trifle
No Bake Coconut Cream Pie
Dream Whip Pie

Pudding Cake Desserts

Crockpot Bread Pudding

Easy clean up in the kitchen with my Handmade Kitchen Dish Cloths from Moomettes Crochet Shops




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No Bake Sweet Pudding Layered Dessert Treats

Graham Cracker Pudding Recipe

2 Boxes of Pudding Mix, any flavor 3 oz. size
Milk
1 Container Frozen Whip Topping Mix, thawed or make your own Whipped Cream
2 Sleeves of Graham Crackers
Syrup

Prepare pudding mix according to box instructions.  Cool.
In a square baking pan, alternate layers of graham crackers and pudding, ending with pudding
Top with  Whipped Topping or Whipped Cream
Drizzle Chocolate Syrup, or syrup flavor of your choice over top of dessert
Refrigerate until set. 

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© Frugal New England Kitchen 

Split Pea Soup with Ham | Hearty Soup Recipe

Here's my favorite Split Pea Soup with Ham recipe that I like to make once the snow starts to fly here in Connecticut. This hearty soup recipe is terrific as a quick lunch or served as a meal.

My Nana was French Canadian and always had a pot of pea soup cooking on the back burner when I went to visit. Most people think to make a green pea soup, however the French Canadians like to make their homemade soups using yellow split peas.

Nothing warms the belly on a chilly day like a bowl of old fashion Pea Soup!

When I want comfort food I think of my Nana's Pea Soup.  My Nana made it the old fashion French Canadian way, using a ham bone.  This is a great soup to use up leftover Easter ham, or a Sunday Dinner Ham or Ham Shoulder Bone for extra flavor.

Oftentimes you can find ham bones with enough meat on them at Honey Baked Hams.  

Since Nana never wrote any of her recipes down and cooked by adding a touch of this, and a tad of that, I've adapted this favorite Yankee recipe. Instead of the parsnips, I've added some par-boiled potatoes and turned it into a combination pea soup and easy potato soup.

Easy kitchen clean up with Handmade Dish Cloths from Moomettes Shops !

Serve this bowl of fresh soup with a slice of homemade dill bread to warm your family on a cold winter's night!

My Nana's French Canadian Split Pea Soup Recipe

1 pound green split peas
3 quarts water
1 meaty ham bone (or 1 pound ham steak, diced)
2 medium onions, sliced
1 clove garlic
parsley and thyme, 1 sprig each
2 teaspoons salt
peppercorns
bay leaf
1 carrot, sliced
1 parsnip, sliced
1 rib celery, sliced
1 cup white wine

Soak the split peas overnight and drain. (If you are in a hurry, the peas may be cooked in a pressure cooker in 2 cups of water for 10 minutes.)

Put the peas in a large pot with the water, the ham bone, and all other ingredients except the carrot, parsnip, celery, and white wine. Simmer on the back of the stove for 2 hours or so, stirring occasionally.

Remove the bone, cut off the meat and return meat to soup.

Add remaining ingredients and simmer for 15 minutes, or until the vegetables are done.
Sprinkle a pinch of mace atop each serving, and serve with common crackers, saltines, or baking powder biscuits.

If someone will give you a ham bone, return the favor with a pot of split pea soup!

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© Frugal New England Kitchen