4.75 from 4 votes

Cracker Pudding

This recipe for Cracker Pudding comes right out of one of my grandma’s old church cookbooks. 

Cracker pudding in a parfait dish.

It’s a traditional Pennsylvania Dutch recipe that’s packed with milk, soda crackers, eggs, vanilla, and coconut. And I’m pleased to tell you that it comes out as a thick, creamy, and perfectly sweet dessert!

This is one of those vintage recipes that’s a tried-and-true classic for a reason. Not only is it extremely easy to make, but it fills you with the warm and fuzzies at first bite.

When you throw in the sweet and creamy Cool Whip and the strawberry topping? Well, you’ll have a pudding that you can’t wait to dive into.

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    Now, I’ll say that it’s important to use soda crackers for this as they soak up all the liquid perfectly. Oh, and don’t forget the all-important chill time unless you want a goopy mess on your hands!

    And hey, you can even eat this delectable dessert warm if you’re feeling down during the cooler months.

    How’s that for a versatile pudding?

    recipe binder image

    Why You’ll Love This Cracker Pudding

    • The prep is seriously easy, and you can make it ahead of time for parties or gatherings.
    • You can top it with virtually anything you want for a delicious and customizable treat!
    • It’s thick, creamy, and perfectly sweet!
    • It can be eaten warm or cold depending on the season.


    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Milk. The crucial creamy base that gives this dessert its signature texture.
    • Sugar. The key to getting the right amount of sweetness in your pudding.
    • Soda crackers. Soda crackers are one of the stars of the show here and give this pudding a slight thickness and amazing texture. Oh, and it’s gloriously flaky!
    • Eggs. Binds your pudding together!
    • Coconut. Adds depth and a slight sweetness to the pudding that’s completely delicious.
    • Vanilla. For balancing those flavors.
    • Cool Whip. These next two ingredients are optional, but I adore topping my pudding with sweet Cool Whip. It just makes things even more indulgent.
    • Strawberries. For fruitiness and a pop of color!
    Cracker pudding ingredients.

    How to Make Cracker Pudding

    • Step One: Add the milk, sugar, soda crackers, eggs, and coconut to a medium-sized pot.
    • Step Two: Cook over medium heat until thickened.
    • Step Three: Remove from the heat and add the vanilla.
    • Step Four: Pour into serving dishes and chill in the fridge for 2-3 hours.
    Steps to make cracker pudding.
    • Step Five: Serve with Cool Whip and strawberries if you want!
    Cracker pudding in parfait dishes.

    Equipment Needed

    You don’t need much to make this cracker pudding come to life. But these pieces of equipment are bound to help you out!

    This post contains affiliate links.

    What to Serve with Cracker Pudding

    Cracker pudding on a spoon.

    Recipe Tips and Tricks

    • Don’t be tempted to take your pudding out of the fridge before it’s set. It’s important to give your pudding enough time to set so it’s not a runny mess!
    • When you’re cooking the pudding, make sure you don’t overdo it. Just mix your ingredients over the heat until things are combined and then remove it! Otherwise, you might end up with a dense dessert.
    • Make sure you’ve properly pulverized the soda crackers before adding them to your pudding. This will give your pudding a gloriously smooth texture that’s loaded with flavor.

    Variations and Substitutions

    • If you want to customize your pudding further, I recommend adding spices like cinnamon, chocolate chips, or chopped nuts. Honestly, anything goes!
    • A dollop of jam works beautifully on top of this pudding – apricot, raspberry, or strawberry are particularly delicious.
    • Cool Whip is completely delicious in this recipe, but you can’t go wrong with fresh whipped cream or squirty cream. Just use what works best for you!

    Storage Instructions

    You can store this recipe in the fridge for up to 3 days, but I recommend eating it before that. 

    Before digging in, just check for any texture changes.

    Can I Freeze?

    I don’t recommend freezing this recipe as it tends to lose its structural integrity and texture once defrosted.

    Pudding Recipes

    Cracker pudding in a parfait dish with a spoon.

    If you like vintage recipes, try Half Hour PuddingWacky Cake, Radio Pudding and Coconut Pie. You might also enjoy these depression era recipes.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    4.75 from 4 votes

    Cracker Pudding

    Created by Stacie Vaughan
    Servings 6
    Prep Time 3 hours
    Cook Time 10 minutes
    Total Time 3 hours 10 minutes
    This creamy pudding screams coconut pie filling. Made with just milk, soda crackers, eggs, vanilla and coconut! A vintage Pennsylvania Dutch dessert recipe.


    • 4 cups milk
    • ¾ cup sugar
    • 1 cup soda crackers crushed
    • 2 eggs beaten
    • ½ cup sweetened shredded coconut
    • 1 tsp vanilla extract
    • 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.


    Serving: 1bowl | Calories: 482kcal | Carbohydrates: 79.4g | Protein: 11g | Fat: 14.1g | Saturated Fat: 6.4g | Polyunsaturated Fat: 4.8g | Trans Fat: 2.7g | Cholesterol: 75.1mg | Sodium: 480.7mg | Fiber: 2.4g | Sugar: 38.6g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword cracker pudding, pennsylvania dutch recipes, vintage desserts

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    Recipe Rating


    1. 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!

    2. This sounds amazing, but can it be made with nondairy milk?

      1. I haven’t tried it that way, but it should be ok!

    3. Linda Heidelberg says:

      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?

      1. 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.

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