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.
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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Have you tried Cracker Pudding before?
A vintage Pennsylvania Dutch dessert recipe that is creamy and sweet.
- 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
- 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.