Ice cream pudding recipe

Ice Cream Pudding recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- Ingredients
- 60 Ritzor graham crackers
- 1/4 pound softened butter
- 2 small boxes instant pudding (3-3/4 ounces any flavor)
- 1-1/2 cups milk
- 1/2 gallon softened vanilla ice cream
- Whipped topping
Instructions:
Roll crackers fine; reserve 3/4 cup for topping. Add remaining crackers to butter and mix well. Pat into bottom of 9 x 13-inch pan for crust. Mix pudding and milk until thick, then add softened ice cream and mix. Pour mixture over crumbs, top with whipped topping and reserved crumbs. Refrigerate.
I grew up in a Pennsylvania Dutch family and community. There were many traditional dishes that were always served, however, occasionally new dishes were introduced. When someone in our family got a good recipe, it spread like wildfire. It is often hard to know the actual origin, and of course everyone has a little different interpretation of the first time it was used. Here is a recipe that was a favorite for family gatherings. It seems to me that certain people were usually expected or unofficially designated to bring a certain dish because they made it best. They are still favorites among the “younger” women in the family.
Reference: Ice cream pudding recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.