Cracker Pudding
I found this recipe for Cracker Pudding in one my grandma’s old church cookbooks. It’s a Pennsylvania Dutch recipe made with milk, soda crackers, eggs, vanilla and coconut. I wasn’t sure I would like it because adding crushed soda crackers to a pudding seemed a little weird, but I’m opening to trying new things. The result was delicious – thick, creamy and perfectly sweet. It tastes a little like a coconut cream pie filling.
Cracker Pudding
If you love old fashioned recipes, this pudding is one you’ll enjoy. I enjoy making vintage recipes especially ones from my grandmother. There’s just something about an old, tried-and-true recipe that fills you up with a warm, comforting feeling.
I cherish all the recipes that my grandmother left me and try to incorporate them into our meals on a regular basis.
How to Make Cracker Pudding
You must use soda crackers. I put them in a freezer bag and crush them with a rolling pin. It keeps the mess all in one place instead of all over my counter.
Add all the ingredients except the vanilla extract to a pot on the stove over medium heat. Stir it until it thickens up and then remove from heat. At this point, you’ll add the vanilla extract.
I put our Cracker Pudding into individual parfait dishes to chill in the fridge.
Top with whipped cream or Cool Whip and strawberries for a pop of colour.
If you are feeling anxious and hungry, you could also eat it warm. Either chilled or warm works fine.
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For more pudding recipes, check out my Pineapple Rice Pudding, White Chocolate Pudding and Rocky Road Pudding.
If you like vintage recipes, try Half Hour Pudding, Wacky Cake, Radio Pudding and Coconut Pie. You might also enjoy these depression era recipes.
Have you tried Cracker Pudding before?
Cracker Pudding
This creamy pudding screams coconut pie filling. Made with just milk, soda crackers, eggs, vanilla and coconut! A vintage Pennsylvania Dutch dessert recipe.
Ingredients
- 4 cups milk
- 3/4 cup sugar
- 1 cup soda crackers, crushed
- 2 eggs, beaten
- 1/2 cup coconut
- 1 tsp vanilla
- Cool whip, strawberries, for garnish, optional
Instructions
- Add milk, sugar, soda crackers, eggs and coconut to a medium sized pot. Cook over medium heat until thickened. Remove from heat and add vanilla.
- Pour into serving dishes and chill in the fridge for 2 to 3 hours. Serve with Cool Whip and strawberries, if desired.
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Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 482Total Fat: 14.1gSaturated Fat: 6.4gTrans Fat: 2.7gUnsaturated Fat: 4.8gCholesterol: 75.1mgSodium: 480.7mgCarbohydrates: 79.4gFiber: 2.4gSugar: 38.6gProtein: 11g
First time I have seen this recipe anywhere other than my Groff Farm cookbook. My oldest son loves this and I often make it for his birthday. My recipe has the eggs separated and the whites beaten till stiff then folded into cooled pudding mixture. Think I will definitely try yours next!
This sounds amazing, but can it be made with nondairy milk?
I haven’t tried it that way, but it should be ok!
I have often dreamed of finding a recipe for ole fashioned coconut pudding that my grandmother made as a special treat for me. The fact that it was made w unsalted crackers was a mystery to almost everyone I’ve ever mentioned it to. Thank god for Google. I’m a very happy camper indeed, but I was surprised that it’s not mentioned in the recipe to use unsalted crackers. Is that a missing key ingredient or should I make it w salted crackers?
I made mine with salted crackers because that’s typically what I have in my pantry! I hadn’t heard that about the unsalted crackers.