Grandma's Graham Cracker Pudding

10 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  WED32196

“A wonderful, very rich pudding recipe that is one of our family's favorites. My husband's grandma makes it every Thanksgiving and Christmas. This delicious dessert never lasts long, and it's very filling, too.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
  3. In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
  4. In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
  5. Bake 15 minutes in the preheated oven, until lightly browned.

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Reviews (10)

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A friend's mother used to make this years ago but wouldn't share the recipe. I have looked since then for the recipe and never found one exactly like it until now! This is it and it is wonderful! The first time I made it I didn't let the pudding thicken enough but it still tasted great!!



This pudding was a huge success at a gathering at my house. Some asked for the recipe. The only thing I did different was I had to cook the sauce 20-25 min.for it to get thick.



I made this for Thanksgiving and everyone couldn't get enough!! I had to cook the pudding on the stovetop for a lot longer than the 12 mins. It took about 20, but it was perfect.

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Amount Per Serving (12 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 43.2 g
  • 14%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet



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Grandma's Baked Rice Pudding with Meringue


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Kelly's Butterscotch Pudding